Salted Caramel Basque Cheesecake
Prep
20 mins
Cook
35 mins
Servings
6
Difficulty
Easy
A rich and creamy cheesecake with a layer of salted caramel, inspired by the classic Basque cuisine.
Ella x
Ingredients
- 250grated biscuit (1 kg)
- 200 ggranulated sugar (500 g)
- 4eggs (4)
- 150 mlheavy cream (300 ml)
- 125 gunsalted butter (250 g)
- 100 mlsalted caramel sauce (200 ml)
- 2½ mlvanilla extract (5 ml)
- 5 gbaking powder (10 g)
- 50 ggranulated sugar (100 g)
- 25 gunsalted butter (50 g)
- 10 gflaky sea salt (20 g)
- 50 mlcaramel sauce (100 ml)
Detail level
Instructions
- 1
Preheat the oven to 180°C (350°F).
Tip: Use a rack in the middle of the oven for even baking.
- 2
Grind the biscuit into fine crumbs and mix with the granulated sugar, baking powder, and flaky sea salt.
Tip: Use a food processor or blender to get a fine texture.
- 3
Melt the unsalted butter and let it cool slightly. Add it to the biscuit mixture and mix until it forms a crumbly dough.
Tip: Don't overmix the dough.
- 4
Press the dough into a springform pan and bake for 15 minutes.
Tip: Rotate the pan halfway through the baking time.
- 5
Beat the eggs and heavy cream until stiff peaks form. Add the vanilla extract and mix well.
Tip: Use a stand mixer or a handheld mixer for this step.
- 6
Pour the egg mixture over the baked crust and smooth the top.
Tip: Don't worry if it's not perfectly smooth.
- 7
Bake for an additional 25-30 minutes or until the edges are set and the center is still slightly jiggly.
Tip: Don't overbake the cheesecake.
- 8
Let the cheesecake cool in the pan for 1 hour before running a knife around the edges.
Tip: This will help the cheesecake release from the pan.
- 9
Dip the cooled cheesecake in the salted caramel sauce and let it set.
Tip: You can also drizzle the caramel sauce on top of the cheesecake for a more rustic look.
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