Salted Caramel Cheesecake

If there’s a dessert that never disappoints, it’s a creamy cheesecake – and once you pour a silky salted caramel over the top, it instantly transforms into a whole new level of decadence. This dessert is the perfect mix: soft, smooth, lightly sweet, with just the right touch of boldness from the flaky sea salt.

That first bite? Velvety cream, a buttery biscuit base and rich caramel that melts beautifully on the tongue… and suddenly you feel like you’ve just earned yourself a reward.

This cheesecake is ideal for birthdays, festive gatherings or those days when you simply crave something comforting and irresistibly good. No complicated techniques here – just a little patience during cooling, and the result is spectacular.

It’s one of those desserts people try once… and then ask for again and again. 🤎✨

Ingredients

Crust

• 150 g crushed butter biscuits

• 80 g melted butter

Cheesecake filling

• 300 g mascarpone cream cheese

• 100 g sugar

• 1 tsp vanilla extract

• 30 g cornstarch

• 30 g flour

• 2 large eggs

• 200 g sour cream

• 160 ml heavy cream

Caramel sauce

• 160 g sugar

• 250 g heavy cream

• 80 g butter

• flaky sea salt

Instructions

1) Make the caramel

Add the sugar to a saucepan and melt it over medium heat without stirring – simply shake the pan gently so it melts evenly.
When it turns deep amber, slowly pour in the warmed heavy cream in three additions (it will bubble up – totally normal!).

Add the butter and a pinch of flaky salt, and stir until smooth and silky.
Let cool to room temperature.

2) Make the crust

Crush the biscuits into fine crumbs and mix with the melted butter.
Press the mixture into the bottom and slightly up the sides of an 18 cm (7-inch) springform pan lined with parchment paper.
Chill in the fridge.

3) Make the cheesecake filling

In a bowl, whisk the eggs, sugar, heavy cream and vanilla.
Add the mascarpone, cornstarch, flour and sour cream.
Mix only until smooth – avoid overmixing to prevent cracks.

4) Baking

Pour the filling into the prepared pan.

Bake:

• 30 min at 180°C (350°F)

• then reduce to 160°C (320°F) and bake 40 min more.

Turn off the oven and leave the cheesecake inside for 1 hour with the door slightly open.

5) Cooling

Let it cool completely at room temperature,
then refrigerate for at least 2–3 hours or overnight.

6) Final touch

Pour the cooled caramel sauce over the chilled cheesecake, smooth the top, sprinkle with flaky sea salt and serve.

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