Salted Caramel Cheesecake: How to Make a Rich and Irresistible Sweet Treat
Salted Caramel Cheesecake: How to Make a Rich and Irresistible Sweet Treat
The contrast between the velvety smooth cheesecake and the indulgent salted caramel drizzle creates a perfect balance of flavors, making this dessert irresistible for anyone with a sweet tooth.
The addition of a touch of salt to the caramel enhances its sweetness while adding complexity, making this cheesecake a rich and satisfying treat for any occasion.
Salted caramel was popularized in the late 20th century by French pastry chef Henri Le Roux, who is credited with bringing salted caramel to prominence in the 1970s.
The combination of salt and sweet has long been used in culinary traditions to enhance flavors, but Le Roux’s innovation of salted caramel revolutionized dessert-making, particularly in France and eventually worldwide.
The trend crossed over to American kitchens, and by the early 2000s, salted caramel had become a favorite flavor in everything from ice creams to baked goods.
Cheesecake itself has a much older history, dating back to ancient Greece, but the modern version made with cream cheese became especially popular in the U.S. in the 19th century.
Combining this creamy, tangy dessert with the rich flavor of caramel elevates both elements, making it a treat that feels indulgent but never overwhelming.
A fun anecdote about salted caramel is that it became such a hit in the early 2000s that it sparked a flavor trend across the dessert world.
Its combination of flavors continues to surprise and delight, with salted caramel being one of the most beloved and requested dessert flavors in recent years.
This decadent cheesecake is topped with a luscious salted caramel sauce, creating the perfect balance of sweet and salty.
The creamy cheesecake base and rich caramel topping make it an indulgent treat for any special occasion.
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- ½ cup unsalted butter, melted
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- ½ cup sour cream
- ¼ cup heavy cream
- 1 cup granulated sugar
- 6 tbsp unsalted butter, cubed
- ½ cup heavy cream
- 1 tsp sea salt
Preheat the oven to 325°F (160°C).
Grease a 9-inch springform pan.
In a mixing bowl, combine graham cracker crumbs, granulated sugar, and melted butter.
Mix until the texture resembles wet sand.
Press the mixture evenly into the bottom of the springform pan to form the crust.
Bake for 10 minutes, then let it cool while preparing the filling.
In a large bowl, beat the softened cream cheese until smooth.
Gradually add sugar and beat until creamy.
- Add the vanilla extract and mix well.
- Beat in the eggs one at a time, mixing just until incorporated.
- Add sour cream and heavy cream, and mix until smooth.
- Pour the cheesecake filling over the cooled crust in the springform pan.
- Bake for 50-60 minutes, or until the edges are set and the center still jiggles slightly.
- Turn off the oven and let the cheesecake cool inside for an hour, then refrigerate for at least 4 hours or overnight.
- In a medium saucepan, heat the granulated sugar over medium heat, stirring constantly until it melts into an amber-colored liquid.
- Carefully add the butter (it will bubble up), and stir until fully melted.
Slowly pour in the heavy cream, stirring continuously until smooth.
Stir in the sea salt and let the sauce cool.
Once the cheesecake is fully chilled, pour the salted caramel sauce over the top and spread evenly.
Allow it to set in the refrigerator for about 30 minutes before serving.
Remove from the pan, slice, and serve.
Garnish with a sprinkle of sea salt or whipped cream if desired.
Be careful when making the caramel sauce, as hot sugar can burn easily.
Stir constantly, and take your time.
If the caramel hardens before pouring it onto the cheesecake, warm it slightly until it becomes pourable again.
With a foundation in French culinary tradition and a flair for fusion cuisine, Chef Isabelle Laurent brings gourmet techniques to everyday meals. Trained in a virtual culinary institute, Isabelle specializes in elevating simple recipes with refined methods, blending classic French techniques with global flavors. Her approachable style and expert guidance make even the most sophisticated dishes accessible to home cooks of all levels. Known for her creativity, Isabelle believes in transforming ordinary ingredients into extraordinary meals, from classic fried chicken to indulgent espresso cheesecake.
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