Salted Caramel Baked Cheesecake
Prep
25 mins
Cook
35 mins
Servings
6
Difficulty
Easy
A rich and creamy cheesecake with a gooey salted caramel center, perfect for satisfying any sweet tooth.
Ella x
Ingredients
- 200graham cracker crust
- 100unsalted butter
- 400caster sugar
- 4eggs
- 400cream cheese
- 200granulated sugar
- 10salt
- 2 mlvanilla extract
- 150salted caramel sauce
- 120fresh raspberries
Detail level
Instructions
- 1
Preheat oven to 180°C (350¿aF) and prepare the graham cracker crust by blending 200g of graham crackers with 100g of unsalted butter until well combined. Press into a 20cm springform tin.
- 2
In a medium saucepan, combine 400g of caster sugar, 100g of unsalted butter, and 10g of salt. Cook over medium heat, stirring constantly, until the sugar has dissolved.
Tip: Avoid boiling the sugar.
- 3
Increase the heat to medium-high and bring the sugar mixture to a boil. Reduce the heat to medium-low and simmer for 5 minutes, stirring occasionally.
Tip: The mixture will darken in color and develop a rich aroma.
- 4
Remove the saucepan from the heat and stir in 2ml of vanilla extract. Let the caramel sauce cool slightly before pouring it over the graham cracker crust.
Tip: Let the caramel sauce cool to room temperature before refrigerating the cheesecake.
- 5
In a large mixing bowl, beat 4 eggs until well combined. Add 400g of cream cheese, softened, and beat until smooth.
Tip: Use a stand mixer or a hand mixer to beat the eggs and cream cheese.
- 6
Gradually add 200g of granulated sugar to the bowl, beating until smooth and creamy.
Tip: Add the sugar gradually to avoid lumps.
- 7
Pour the cheesecake batter over the caramel sauce and smooth the top.
Tip: Use a spatula to spread the cheesecake batter evenly.
- 8
Bake the cheesecake for 35 minutes, then reduce the oven temperature to 150°C (300¿aF) and continue baking for an additional 10-15 minutes, or until the edges are set and the center is slightly jiggly.
Tip: Avoid overbaking the cheesecake.
- 9
Remove the cheesecake from the oven and let it cool in the tin for 10 minutes.
Tip: Let the cheesecake cool to room temperature before refrigerating it.
- 10
Once cooled, refrigerate the cheesecake for at least 4 hours or overnight.
Tip: The cheesecake will set and become firm to the touch.
- 11
Just before serving, top the cheesecake with fresh raspberries and a drizzle of salted caramel sauce.
Tip: Garnish with additional raspberries, if desired.
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