Salted Caramel Basque Cheesecake
Prep
20 mins
Cook
35 mins
Servings
6
Difficulty
Easy
This salted caramel Basque cheesecake has become my go to dessert whenever I want something that looks fancy but honestly doesn't require much fuss. The beauty of this recipe is that it comes together in just 55 minutes total, making it perfect for when you need an impressive treat without spending your whole afternoon in the kitchen. Eggs are packed with choline, which supports brain health, while the heavy cream adds richness that makes each bite feel indulgent. The combination of buttery biscuit crust and that gorgeous caramelized top creates something restaurant worthy that your friends will absolutely love, and the best part is how straightforward the whole process really is.
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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