This recipe is for very special occasions, like a girls night or Mother’s Day or one’s birthday or Friday. 🙂 This is a New York style cheesecake on a shortbread crust, topped with caramel and sea salt.
Salted Caramel Cheesecake
- 1 cup flour
- 1/4 cup sugar
- 1/2 cup butter
Combine the butter and the sugar and then mix in the flour until crumbly. I use my hands to do this. Press into a 10 inch spring form pan lined with parchment paper. Set in the fridge while you are making the filling. I used my stand mixer to mix the filling.
Cream the cream cheese and then add in the sugar and mix well:
- 4 pkgs softened cream cheese (250g each)
- 1 and 1/2 cup sugar
The add in and mix really well:
- 2 tbsp cornstarch
Add the remaining ingredients and mix well:
- 1 cup plain unsweetened yogurt (equivalent to 4 eggs)
- 1/4 cup lemon juice
- 3 tsp vanilla
Then add in the heavy cream and mix until just smooth:
- 1 and 1/3 cup heavy cream (35%)
Pour onto the crust and bake 350 degrees F for 1 hour and 10 minutes. I wrapped the base in foil to keep the butter from leaking out of the pan while baking. Leave in the oven for another 30 minutes after the oven is off. Cool to room temperature and refrigerate for as long as you can stand it, preferably overnight.
In a saucepan heat over medium heat whisk together:
- 1 and 1 /2 cup granulated sugar
- 1/4 cup + 2 tbsp water
Bring mixture to a boil. When the sugar mixture boils and starts to turn amber, lift and swirl the pan (do not stir). It will darken quickly at this point. When it is a medium amber colour, remove from heat and whisk in carefully:
- 6 tbsp salted butter*
Then carefully add in:
- 3/4 cup heavy cream (35%)*
- 1 tsp vanilla
*When adding the butter and the cream, it may bubble up so be very careful.
Cool the caramel completely before topping the cheesecake.
Just before serving, sprinkle the top with:
- Coarse sea salt
22 Comments Add yours
i want to know how to make cream cheese
I have never made cream cheese. I buy it at the grocery store. A popular brand here is Philadelphia Cream Cheese. 🙂
Oh my goodness. Thank you! I have made your generous recipe, and my little allergy boy has experienced the delight of cheesecake for the first time, and what a cheesecake it is?! My husband said it is the best he has ever tasted, eggless or not, and I quite agree! I have topped mine with fresh mulberries from the garden instead of the caramel, but I might just add the sauce later…
I am glad you were able to use my recipe for your family. The berries would be lovely with it! Thanks.
I want to make this recipe, but i cannot find heavy cream. Are there any substitutions? Thanks in advance!
Do you have a dairy based whipping cream? Whipping cream is heavy cream.
What pan size is used?
A 10 inch cheesecake pan. Enjoy!
Can the caramel sauce be prepared the night before? I’m making this for a 50th birthday brunch 😈 Thanks!
Yes, the sauce can be prepared the night before. Enjoy!
The recipe looks great.
Can you tell me please how much fat there is in the cream cheese?
Hi! I use the regular cream cheese which has 4.5g of fat per TBSP. Each pkg is 250g of cream cheese, which is approximately 16 TBSP.
Do I beat heavy cream and use it or should use in liquid form
You can use it in liquid form.
Hi, Do I beat heavy cream and use it or should use in liquid form?
You can just use it in liquid form. Sorry for the late response.
if I reduce the ingredients to half do I need to change the timing for baling
If I have to then for how long should I bake it
You can reduce the baking time by about 10-15 minutes. Enjoy!
Hi! Was wondering if I want to make mini cupcakes with this recipe, would I bake at 350 degrees for 25 like in your Oreo cheesecake recipe? What’s the difference in recipe between the two ? I see this one uses yogurt and the other doesn’t.
I made the salted caramel one after and like the yogurt in it better than the oreo recipe. I would say the time to bake would be the same at 350 degrees F.
Can I use ready made crust?
Yes that would work fine. Enjoy!