Hey there, baking buddies! Ready for a dessert that’s going to seriously impress without stressing you out? I’m so excited to share my recipe for Salted Caramel Basque Cheesecake. Trust me, this isn’t your average cheesecake. It’s rustic, deeply flavorful, and surprisingly easy to make. Get ready for a creamy, caramelized dream!
Why You Will Love This Recipe
This Salted Caramel Basque Cheesecake is truly special. First off, unlike regular cheesecakes, there’s no need for a water bath, making it way simpler. It’s meant to be a bit burnt on top, which gives it this amazing smoky, caramelized flavor that contrasts beautifully with the creamy inside. The salted caramel adds a sweet and salty twist that takes it to another level of deliciousness. Plus, because it’s supposed to look a little rustic and cracked, there’s no pressure to make it perfect. It’s all about flavor and ease! If you’re looking for a homemade cheesecake that’s both impressive and forgiving, this Salted Caramel Basque Cheesecake is your answer.
Ingredients
Here’s everything you’ll need to make this amazing Salted Caramel Basque Cheesecake:
- 2 pounds (900g) cream cheese, softened
- 1 ¾ cups (350g) granulated sugar
- 6 large eggs
- 1 ½ cups (360ml) heavy cream
- ½ teaspoon salt
- 2 teaspoons vanilla extract
- ½ cup (60g) all-purpose flour
- 1 cup (240ml) salted caramel sauce, store-bought or homemade (make sure it’s not too thick)
Step-by-Step Instructions
Step 1: Get Ready to Bake
Preheat your oven to 400°F (200°C). Place the rack in the center of the oven. Grab a 9-inch springform pan and line it completely with parchment paper. Don’t worry about making it perfect; the rustic look is part of the charm! Let the parchment paper stick out over the edges of the pan – this helps the cheesecake bake evenly and gives it that signature burnt top.
Step 2: Mix the Cream Cheese and Sugar
In a large bowl, put in your softened cream cheese and sugar. Using an electric mixer (hand mixer or stand mixer), beat them together until they are super smooth and creamy. Make sure there are no lumps of cream cheese left. This might take a couple of minutes. Scrape down the sides of the bowl with a spatula to make sure everything is mixed well.
Step 3: Add the Eggs
Crack the eggs into the bowl, one at a time. Mix after each egg, just until it’s combined. Don’t overmix at this stage. Overmixing can add too much air and might make the cheesecake crack more than we want.
Step 4: Stir in Cream, Salt, and Vanilla
Pour in the heavy cream, salt, and vanilla extract. Mix everything together until it’s just combined and smooth. Again, don’t overmix.
Step 5: Add the Flour
Sprinkle the flour over the mixture. Mix on low speed until the flour is just incorporated and the batter is smooth. Make sure there are no clumps of flour.
Step 6: Swirl in the Salted Caramel
Pour about two-thirds of the cheesecake batter into your prepared pan. Spoon dollops of the salted caramel sauce over the batter. Then, gently pour the remaining cheesecake batter over the caramel. Use a knife or skewer to swirl the caramel lightly into the batter. Don’t over-swirl; you want ribbons of caramel, not completely mixed in.
Step 7: Bake Time!
Carefully put the pan into the preheated oven. Bake for 50-60 minutes, or until the top is deeply browned, almost burnt-looking, and the center is still a little jiggly. Don’t worry if the top cracks – that’s totally normal for a Basque cheesecake! The edges should be set but the very center will still have a slight wobble.
Step 8: Cool Completely
Take the cheesecake out of the oven and let it cool completely in the pan on a wire rack at room temperature. This will take a few hours. As it cools, it will continue to set.
Step 9: Chill in the Fridge
Once it’s cooled to room temperature, cover the pan loosely with plastic wrap and refrigerate for at least 4 hours, or preferably overnight. Chilling is important for the cheesecake to fully set and for the flavors to develop.
Step 10: Serve and Enjoy!
When you’re ready to serve, gently remove the cheesecake from the springform pan. Peel away the parchment paper. Slice and get ready to taste your masterpiece!
Serving Suggestions
This Salted Caramel Basque Cheesecake is fantastic all on its own, but here are a few ideas to make it even more special:
Presentation Tips:
Because Basque cheesecake is rustic, you don’t need to be too fussy with presentation. A simple dusting of powdered sugar is always elegant. You can also drizzle extra salted caramel sauce over the top just before serving for an extra touch of indulgence. A few fresh berries scattered around the plate will add a pop of color.
Suitable Occasions:
This Salted Caramel Basque Cheesecake is perfect for so many occasions! It’s impressive enough for a dinner party dessert, special birthdays, or holiday gatherings. But because it’s also quite easy to make, it’s also great for a weekend treat when you want something a little bit fancy without a lot of fuss. It’s a crowd-pleaser for sure!
Storage and Reheating
Storage:
Store your leftover Salted Caramel Basque Cheesecake in the refrigerator. Keep it in an airtight container or wrapped tightly in plastic wrap to prevent it from drying out. It will stay fresh in the fridge for up to 4-5 days.
Reheating:
Good news – you don’t need to reheat Basque cheesecake! It’s actually best served cold straight from the fridge. If you prefer it slightly softer, you can let it sit at room temperature for about 15-20 minutes before serving. Avoid microwaving or oven-reheating, as this can change the texture and make it too soft.
Key Details
Total Time:
- Prep time: 20 minutes
- Cook time: 50-60 minutes
- Cooling & Chilling time: Minimum 4 hours (ideally overnight)
Number of Servings:
- 10-12 slices
Required Equipment:
- 9-inch springform pan
- Parchment paper
- Large mixing bowl
- Electric mixer (hand or stand mixer)
- Spatula
- Wire rack
- Knife or skewer (for swirling caramel)
Salted Caramel Basque Cheesecake
Ingredients
- 2 pounds 900g cream cheese, softened
- 1 ¾ cups 350g granulated sugar
- 6 large eggs
- 1 ½ cups 360ml heavy cream
- ½ teaspoon salt
- 2 teaspoons vanilla extract
- ½ cup 60g all-purpose flour
- 1 cup 240ml salted caramel sauce, store-bought or homemade
Instructions
- Preheat your oven to 400°F (200°C). Place rack in center of oven. Line a 9-inch springform pan with parchment paper, letting it stick out over the edges.
- In a large bowl, beat softened cream cheese and sugar with an electric mixer until smooth and creamy. Scrape down sides.
- Crack eggs into the bowl one at a time, mixing after each until just combined. Do not overmix.
- Pour in heavy cream, salt, and vanilla extract. Mix until just combined and smooth. Do not overmix.
- Sprinkle flour over mixture. Mix on low speed until just incorporated and batter is smooth with no clumps.
- Pour two-thirds of batter into prepared pan. Spoon dollops of salted caramel sauce over batter. Pour remaining batter over caramel. Swirl caramel lightly with a knife or skewer.
- Bake for 50-60 minutes, until top is deeply browned and center is slightly jiggly. Edges should be set, center slightly wobbly.
- Cool completely in pan on a wire rack at room temperature for a few hours.
- Cover loosely with plastic wrap and refrigerate for at least 4 hours or overnight.
- Remove from springform pan, peel away parchment paper, slice, and serve.