Salted Caramel Baked Cheesecake
Prep
25 mins
Cook
35 mins
Servings
6
Difficulty
Easy
This salted caramel baked cheesecake is my go to dessert when I want something impressive without spending all day in the kitchen. The whole thing comes together in just an hour from start to finish, which makes it perfect for entertaining. Cream cheese is packed with calcium for strong bones, and the raspberries add a lovely tartness that balances all that sweetness beautifully. What I love most is how simple the technique is, no fancy equipment needed, just a mixing bowl and a baking pan. The contrast between creamy filling and that gorgeous salted caramel drizzle feels so indulgent, yet it won't break the bank to make.
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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