Ultra-Creamy Basque Cheesecake with Salted Caramel Sauce

Why You’ll Love This Recipe

This Ultra-Creamy Basque Cheesecake offers a perfect balance of richness and tanginess, thanks to the combination of cream cheese and yogurt. The cheesecake’s creamy filling is beautifully contrasted by the slightly burnt top, characteristic of Basque cheesecakes, creating a unique texture and flavor. The salted caramel sauce is the star, enhancing the cheesecake with a smooth, buttery sweetness and a hint of salt to create a sophisticated dessert that is sure to impress.

Ingredients

For the Basque Cheesecake (5-inch mini round):

• 225g cream cheese (room temperature)
• 3g cornstarch
• 4g all-purpose flour
• 60g whipping cream
• 54g plain yogurt
• 200g condensed milk (room temperature)
• 1 tsp vanilla extract
• 1 tsp lemon juice

For the Salted Caramel Sauce:

• 200g granulated sugar
• 80g butter (room temperature and softened)
• 125g whipping cream (warm)
• 1/2 tsp sea salt

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Prepare the Cheesecake:

1. Preheat the Oven: Preheat your oven to 200°C (400°F). Line a 5-inch round cake pan with parchment paper, ensuring the paper extends beyond the edges of the pan to allow for easy removal of the cheesecake later.
2. Mix the Cream Cheese: In a mixing bowl, beat the cream cheese at room temperature until smooth and creamy. This can be done with a hand mixer or stand mixer on medium speed.
3. Add Dry Ingredients: Sift the cornstarch and all-purpose flour into the bowl with the cream cheese and mix until well combined.
4. Incorporate Wet Ingredients: Add the whipping cream, plain yogurt, condensed milk, vanilla extract, and lemon juice. Mix thoroughly until you have a smooth batter. Make sure there are no lumps in the mixture.
5. Bake the Cheesecake: Pour the cheesecake batter into the prepared pan. Place the pan in the preheated oven and bake for 35-40 minutes or until the top is deeply golden brown and the center is set with a slight wobble. The cheesecake will continue to firm up as it cools.
6. Cool the Cheesecake: Once baked, remove the cheesecake from the oven and allow it to cool completely in the pan. After cooling, transfer it to the refrigerator to chill for at least 2 hours before serving.

2. Prepare the Salted Caramel Sauce:

1. Make the Caramel: In a medium saucepan, heat the granulated sugar over medium heat, stirring occasionally. The sugar will begin to melt and bubble. Continue to cook, swirling the pan gently (avoid stirring with a spoon), until the sugar turns an amber color.
2. Add Butter: Carefully add the butter to the melted sugar, whisking constantly. Be cautious, as the mixture will bubble up. Continue to whisk until the butter is fully melted and incorporated.
3. Add Whipping Cream: Slowly pour the warm whipping cream into the caramel sauce while whisking continuously. The mixture will bubble up again, but keep stirring until the sauce becomes smooth.
4. Finish the Sauce: Add the sea salt to the caramel sauce and stir to combine. Let the sauce simmer for 1-2 minutes to thicken slightly. Remove from heat and allow it to cool slightly before serving.

3. Serve the Cheesecake:

Once the cheesecake has fully chilled, remove it from the refrigerator and carefully lift it out of the pan using the parchment paper. Place it on a serving platter and drizzle with the salted caramel sauce. Slice and enjoy!

Servings and Timing

• Servings: This recipe serves approximately 4-6 people.
• Prep Time: 15 minutes
• Cook Time: 35-40 minutes (for cheesecake) + 10 minutes (for caramel sauce)
• Total Time: 1 hour 15 minutes (plus 2 hours of chilling)

Variations

• Caramel Flavored: If you prefer a caramel-flavored cheesecake, you can add a bit of caramel sauce to the batter itself before baking.
• Topping Ideas: For extra flair, top the cheesecake with crushed nuts, fresh fruit, or even a sprinkle of cocoa powder.

Storage/Reheating

• Storage: Store any leftover cheesecake in the refrigerator, covered with plastic wrap, for up to 3 days.
• Caramel Sauce: Store the caramel sauce in an airtight container in the fridge for up to a week. Reheat it gently in the microwave or stovetop before serving.
• Freezing: You can freeze the cheesecake (without the caramel sauce) for up to 1 month. Thaw in the refrigerator overnight before serving.

FAQs

1. Can I make a larger cheesecake?

Yes, you can double the ingredients and use a larger pan, adjusting the baking time as needed. Ensure the cheesecake is fully set before removing it from the oven.

2. Can I use a different type of sugar for the caramel sauce?

You can try using brown sugar for a deeper, richer flavor in the caramel sauce, but it will slightly change the taste and color.

3. Can I substitute the whipping cream with heavy cream?

Yes, heavy cream works perfectly in this recipe. It will result in an even richer and creamier texture.

4. Why is my caramel sauce grainy?

If your caramel sauce is grainy, it may be due to overcooking the sugar or adding the butter and cream too quickly. Make sure to cook the sugar slowly and add the butter and cream gradually while whisking continuously.

5. Can I make this cheesecake ahead of time?

Yes, you can make the cheesecake a day ahead and refrigerate it overnight. This can even improve the flavor and texture!

6. What other toppings can I add to the Basque cheesecake?

You can top your Basque cheesecake with whipped cream, chocolate ganache, fresh berries, or crushed cookies for added texture.

7. How do I know when the Basque cheesecake is done?

The cheesecake should have a deeply golden-brown top, and the center should still be slightly wobbly but not liquid. It will firm up as it cools.

8. Can I make the salted caramel sauce in advance?

Yes, you can make the salted caramel sauce ahead of time and store it in the refrigerator for up to a week. Simply reheat it gently before serving.

9. Can I make a gluten-free version of this cheesecake?

Yes, you can substitute the all-purpose flour with a gluten-free flour blend to make the cheesecake gluten-free.

10. Is there an alternative to using condensed milk?

You can substitute condensed milk with a mixture of regular milk and sugar, but the texture and flavor may vary slightly.

Conclusion

Ultra-Creamy Basque Cheesecake with Salted Caramel Sauce is a decadent and delightful dessert that combines the richness of Basque cheesecake with the luxurious sweetness of homemade salted caramel. This recipe brings a touch of sophistication and indulgence to any occasion, leaving everyone craving more. The combination of the creamy, slightly tangy cheesecake and the velvety caramel sauce makes for a truly unforgettable treat.

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