Description
A creamy, rich cheesecake with a burnt caramel top and a surprisingly simple recipe.
Ingredients
32 ounces cream cheese, softened
1 ¾ cups granulated sugar
¼ teaspoon fine sea salt
1 teaspoon vanilla extract
4 large eggs
1 cup heavy cream
½ cup sour cream
1 cup granulated sugar
¼ cup water
½ cup heavy cream
6 tablespoons unsalted butter, cut into pieces
1 teaspoon flaky sea salt
Optional Crust:
1 ½ cups graham cracker crumbs
¼ cup sugar
6 tablespoons unsalted butter, melted
Instructions
1. Preheat oven to 400°F (200°C).
2. Prepare the Caramel: Combine 1 cup sugar and ¼ cup water in a saucepan over medium heat. Do not stir. Let it caramelize to amber. Carefully whisk in ½ cup heavy cream. Remove from heat, stir in butter and flaky salt. Cool completely.
3. Make the Batter: Beat cream cheese, sugar, and salt until fluffy. Beat in vanilla. Add eggs one at a time. Fold in heavy cream and sour cream. Swirl in half of the caramel.
4. Bake: (Optional) Press crust into a springform pan. Wrap pan bottom with foil. Place in a larger pan with hot water halfway up the springform. Pour batter into pan. Bake for 50-60 minutes until set around edges and jiggly in the center. The top should be deeply browned. Turn off oven, leave cheesecake inside with door ajar for an hour. Cool completely then refrigerate 4+ hours.
Notes
Make sure cream cheese is softened. Don’t overmix. Use a water bath for even baking. Top can be deeply browned, almost black. Cheesecake will firm up as it cools. Garnish with fresh berries, chocolate, or whipped cream. Can be made ahead and frozen.
Nutrition
- Serving Size: N/A
- Calories: N/A
- Sugar: N/A
- Sodium: N/A
- Fat: N/A
- Saturated Fat: N/A
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: N/A
- Fiber: N/A
- Protein: N/A
- Cholesterol: N/A
Keywords: salted caramel, basque cheesecake, burnt cheesecake, creamy cheesecake, dessert, caramel, cream cheese, easy recipe, Spanish dessert, make-ahead dessert