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Ultra-Creamy Basque Cheesecake with Salted Caramel Sauce

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Ultra-Creamy Basque Cheesecake with Salted Caramel Sauce combines the rich flavor of a creamy Basque cheesecake with a decadent homemade salted caramel sauce. The slightly burnt top of the cheesecake and the buttery caramel sauce make this an indulgent treat perfect for special occasions or satisfying a sweet tooth.

Ingredients

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

200g granulated sugar (for caramel)

80g butter (room temperature and softened)

125g whipping cream (warm, for caramel)

1/2 tsp sea salt (for caramel)

Instructions

  1. Prepare the Cheesecake: 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.
  7. Prepare the Salted Caramel Sauce: 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.
  8. 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.
  9. 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.
  10. 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.
  11. 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!

Notes

For a caramel-flavored cheesecake, you can add a bit of caramel sauce to the batter itself before baking.

If you prefer, you can top the cheesecake with crushed nuts, fresh fruit, or cocoa powder for extra flair.

The caramel sauce can be made ahead of time and stored in an airtight container for up to a week. Reheat gently before serving.

If you’re looking to make this cheesecake gluten-free, substitute the all-purpose flour with a gluten-free flour blend.

Nutrition

Find it online: https://justsosavory.com/ultra-creamy-basque-cheesecake-with-salted-caramel-sauce/