Salted Caramel Cheesecake
The Cookie Writer
The Cookie Writer
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  • 5 or
  • 6- inch springform pan so I don
  • 45 min
  • 20 servings
  • 5 large eggs
  • 250 g each) containers of cream cheese, room temperature ½ cup butter, room temperature 1¼ cups sugar ¼ 1/2 cup homemade caramel sauce 2 tbsp cornstarch 1 tsp vanilla extract ½ - 1 tbsp lime zest (I zested an entire small lime) Crust: 1 cup crushed ladyfinger cookies (I pulsed 20 of them in my food processor) *use all pecans for a gluten-free recipe. ½ cup ground pecans (I pulsed pecans in my food processor.) 1 tbsp sugar ½ tsp. salt ½ cup butter, melted Caramel sauce (recipe found below) Coarse salt or sea salt Instructions You can make the crust in advance. Add ladyfingers to a food processor and process until fine crumbs appear. Pour into a bowl and add pecans to the food processor. Process until finely ground. Add to ladyfingers along with sugar, salt, and butter, stirring until combined. Press crust into the bottom of your 10" springform pan. Bake at 350F for 10-12 minutes. Remove from oven and allow to cool. *I forgot to grease my springform pan but my cheesecake still turned out. Don't fret, things happen! Grease the sides of your 10' springform pan with butter (don't worry about the bottom part.) Wrap a couple of layers of aluminum foil around the outside of the bottom of the pan (and about half way up the sides of the pan.) Do not skip this part! Have available another pan that is big enough to hold your 10" springform. Preheat oven to 300F. Add the eggs and sour cream into a large bowl and beat well with a hand mixer. *Note, you will see I am not using a stand mixer. You really do not want to over-beat this cheesecake, trust me! In another bowl, add in the cream cheese and butter. Mix with your hand mixer until smooth (no lumps.) Pour this mixture into the sour cream mixture. Beat again until combined and smooth. Add in the sugar, cornstarch, vanilla, and lime zest. Beat until combined, about 2 minutes (you want a nice, soft batter, but you don't want to over-mix either.) Pour half the mixture over your crust and shake/jiggle the tray for a smooth layer. Drizzle your ¼ or ½ cup of caramel onto that layer. Pour the remaining batter carefully on top of the caramel layer. Place into the larger pan. Fill the larger pan up with hot tap water, just about halfway up the springform pan. Place into oven and bake for 2 hours and 15 minutes, or until lightly brown (note: start checking the cheesecake around the 2 hour mark but don't stick anything into the cake as it may cause the cake to crack.) Remove the pan from the oven and transfer the cheesecake out of the water and onto a cooling rack. Leave the aluminum foil on for the first 30 minutes. Then remove the foil and continue to cool completely. Cover and refrigerate overnight preferably. When chilled, remove the springform pan sides from the cheesecake. Pour on the caramel sauce carefully (I find heating up the caramel a bit helps in this process.) Immediately put back into the fridge to prevent caramel from pooling over the sides. Chill again for an hour. Top with your favourite salt and serve! 3.2.2929
  • 1 tsp salt total to the original recipe and add in
  • 1 tbsp of whiskey after incorporating the cream



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