Salted Caramel Japanese Cheesecake
Prep
20 mins
Cook
40 mins
Servings
8
Difficulty
Easy
This salted caramel Japanese cheesecake is my go to dessert when I want something impressive without spending hours in the kitchen. The whole thing comes together in just an hour, and honestly, most of that is just baking time. What I love most is how the creamy, delicate texture of Japanese cheesecake pairs perfectly with that rich salted caramel swirl. The cream cheese in this recipe is packed with calcium, which is great for your bones, and the sesame seeds add a lovely nutty flavor while boosting nutrition. Best of all, it uses simple ingredients you probably already have at home, making it budget friendly and totally doable for any skill level.
Ella x
Ingredients
- 200graham cracker crust mix
- 300granulated sugar
- 150unsalted butter, melted
- 4large eggs
- 800cream cheese
- 120salted caramel sauce
- 20sesame seeds
- 10matcha powder
- 5 mLvanilla extract
- 2salt
- 100white chocolate chips
Detail level
Instructions
- 1
Preheat the oven to 200°C. Prepare the crust by mixing the graham cracker mix with the melted butter until well combined. Press the mixture into the bottom of a 23cm springform pan.
Tip: Use a flat spatula to ensure the crust is evenly distributed.
- 2
Bake the crust for 12 minutes. Let it cool completely.
Tip: This will help prevent the cheesecake from cracking.
- 3
Beat the cream cheese until smooth. Add the granulated sugar and beat until well combined.
Tip: Use an electric mixer to ensure a light and airy texture.
- 4
Add the eggs one at a time, beating well after each addition.
Tip: Make sure to scrape down the sides of the bowl after each addition.
- 5
Add the melted butter, salt, and vanilla extract. Mix until well combined.
Tip: Use a spatula to scrape the bottom of the bowl.
- 6
Pour the cheesecake batter into the prepared pan over the crust.
Tip: Use a spatula to remove any air bubbles.
- 7
Bake the cheesecake for 25 minutes. Then, reduce the heat to 150°C and continue baking for an additional 15 minutes.
Tip: This will help prevent the cheesecake from overcooking.
- 8
Remove the cheesecake from the oven and let it cool in the pan for 10 minutes.
Tip: Use a towel to cover the top of the cheesecake to prevent cracking.
- 9
Run a knife around the edges of the cheesecake to release it from the pan.
Tip: This will help the cheesecake release smoothly.
- 10
Dust the top of the cheesecake with sesame seeds and matcha powder.
Tip: Use a spatula to evenly distribute the toppings.
- 11
Drizzle the salted caramel sauce over the top of the cheesecake.
Tip: Use a spoon to create a swirly design.
- 12
Melt the white chocolate chips in a double boiler or in the microwave in 30-second increments, stirring between each interval.
Tip: Use a spatula to scrape the bottom of the bowl.
- 13
Pour the melted white chocolate over the top of the cheesecake.
Tip: Use a spatula to create a smooth and even surface.
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