Salted Caramel Cheesecake
Updated: Oct 6, 2019
Moist, creamy but light, semi-sweet cheesecake with Oreo cookie base, covered with a sea of delicious salted caramel. Trust us - this baked cheesecake is going to be hard to resist.
Salted caramel from this recipe has sauce-like consistency, pairing up beautifully with soft and moist cheesecake. Additionally, when refrigerated, the caramel does not set fully - is smooth and runny so that you can serve the cake instantly. This cheesecake can be stored for up to 8 days - you want the caramel which will be ready to serve whenever you feel like having additional slice. When you finish decorating and have some excess caramel leftover - cover and refrigerate for up to 3 weeks.
For a good bake:
- Leave cream cheese at room temperature for 1 hour before baking - if you are in a rush - mix cream cheese until smooth (few stirs with a spoon) and place in warm (not hot) oven for 10 minutes.
- Cream cheese - this cheesecake will work with traditional cream cheese or/and with Philadelphia cream cheese.
- Eggs - use at room temperature, alternatively place in a bowl full of warm water 10 minutes before baking.
- Caster sugar - when beating with eggs mix the same way as when preparing meringue - incorporating sugar one Tablespoon at a time (eggs should become fluffy, shiny, silky smooth, without sugar residue).
- Baking tin - use tall, round form or prepare tin collar (10cm high) - you want to avoid overflow.
- This cheesecake will deflate some 3-4cm when cooling. Follow the recipe regarding the mixing method and cooling.
All in all - moist, creamy but not too heavy, semi-sweet cheesecake. Keeps really well when refrigerated and can be enjoyed for days together with salted caramel sauce.
Salted Caramel Cheesecake Recipe
Yield: 16 servings
Tin: 23cm (9”) tall round form - we used this one or prepare tin collar
Time: 25 min prep + 90min baking + about 2hrs cooling
- 20 Oreo cookies (200g)
- 60g salted butter, melted
- 1.2 kg cream cheese, room temperature
- 1/2 tsp sea salt
- 6 large eggs, room temperature
- 125ml double cream (38%)
- 1 Tbsp freshly squeezed, clear orange juice or 1/4 tsp orange blossom water
- 1 Tbsp vanilla extract or 2 tsps vanilla bean paste
- 200g caster sugar
- 200g caster sugar
- 30g unsalted butter, soft
- 180ml double cream, room temperature
- 2 tsps vanilla extract
- 2/3 tsp sea salt
1. Preheat the oven to 200C (180C fan forced oven). Line bottom of the baking tin with parchment paper, brush bottom and sides of the baking tin with soft butter.
2. Prepare Oreo crust: Blend biscuits into a powdered mass, add melted butter and combine. Spread the crumbs evenly on the bottom of the pan. Refrigerate for 15 minutes.
3. Prepare cream cheese: Make sure cream cheese is at room temperature - add sea salt and mix until smooth. In a small pot bring double cream to boil, take off the heat and add vanilla extract and orange juice. Pour the mixture over cream cheese and using spoon mix until smooth and combined. Set aside. In your main mixing bowl beat 6 eggs on medium speed until fluffy (2 minutes, whisk attachment or handheld mixer), when ready start adding sugar mixing on medium-high speed - one Tablespoon at a time (15-20 sec before next addition). It will take about 3-4 minutes to incorporate the sugar fully. Change to paddle attachment or mix by spoon. In 3 turns add cream cheese to fluffy eggs, gently folding in until just combined. Transfer cream cheese to the baking tin, smooth out the top.
4. Bake at 200C (180C fan forced) for 6-7 minutes, then decrease the temperature to 120C (100C fan forced) and bake for 85-90minutes. When done, leave the oven door slightly ajar and let the cheesecake rest for 45 minutes in the oven. Then take out and leave at room temperature to cool completely (approx. 1 hr). When cooled to room temperature - refrigerate. Stored in the fridge this cheesecake will keep fresh for up to 8 days.
5. Prepare salted caramel sauce: Place sugar in a pot with heavy bottom and melt over medium heat. The sugar will form clumps at first but will melt and caramelise over time. When you notice the sugar is reaching amber colour (watch not to burn), take off the heat and add softened butter - stir vigorously, place back on low heat and cook for 30 seconds, stirring until incorporated. Add heavy cream in a steady stream, stirring vigorously - the mixture will hiss and bubble up but stirring will bring the caramel together. Continue cooking on low heat for 30 seconds. Take off the heat, add vanilla extract and coarse sea salt and stir until incorporated. Cool salted caramel to room temperature before decorating the cheesecake. If you have an excess - store covered in the fridge for up to 3 weeks.
6. To decorate: Refrigerate cheesecake overnight, use jug or piping bottle for drip effect. Let caramel to slow flow, applying drops 2-3cm away from the edge. Use the rest of the caramel to finish decorating the middle. Make sure caramel has sauce-like consistency before you start.
Jazz it up:
1. Use Baileys instead of double cream (skip orange juice, follow recipe as-is).
2. Caramel - replace vanilla extract with alcohol (Bourbon, Rum, Baileys, Brandy) to flavour the caramel (add as a last step and when caramel is off the heat).