Salted Caramel Cheesecake
Servings: 12 slices
Ingredients
For the Cheesecake Base
- 1 ¼ cups Graham Cracker Crumbs 105g (crushed digestive biscuits in the UK)
- ½ stick Unsalted Butter 57g
For the Cheesecake
- ½ cup Granulated Sugar 100g
- 4 cups Cream Cheese 900g (room temperature)
- 3 tablespoon Cornstarch
- 2 Large Eggs
- ½ cup Whipping Cream 120g / 120 ml
- 1 teaspoon Vanilla Extract
For the Salted Caramel Glaze
- ⅓ cup Granulated Sugar 67g
- ⅛ cup Light brown sugar 25g
- ⅛ cup Golden syrup 45g (corn syrup)
- ½ cup Whipping Cream 120g / 120 ml
- 2 tablespoon Salted Butter
- ½ teaspoon Vanilla Extract
- 1 teaspoon Sea Salt (coarse)
- 1 ⅕ cups Powdered Sugar 144g
- 3.5 oz Dark Chocolate 100g
Instructions
Make the Base
- Melt the butter and mix it into the crushed graham crackers.
- Pour the mixture into your cake pan and smush it down with your hands until it's packed tightly.
Make the Cheesecake
- Preheat oven to 350°F.
- Whisk together the cream cheese, sugar and cornstarch until creamy.
- Add the egg and mix until combined.
- Slowly pour in the whipping cream while continuing to whisk.
- Add vanilla and whip everything for another minute.
- Pour into your cake pan, and smooth the mixture out. Hit the pan on your counter a few times to get rid of any air bubbles.
- Bake for 45 minutes. When it's ready, the edges should be slightly turning golden and the middle of the cheesecake should still have a slight wobble.
- Let it cool completely in the pan for at least 4 hours, preferably overnight.
Make the Salted Caramel Glaze
- In a small pan, gently heat together the light brown sugar, the granulated sugar and the syrup, just until the sugar has melted.
- Add the butter, cream, and vanilla and give it a good stir until everything is combined.
- Bring it to a boil and let it bubble for 1 minute.
- Remove from the heat and stir in the salt immediately.
- Sift the powdered sugar and then add it to the salted caramel. Stir together, working out any lumps of powdered sugar by pressing them against the side of the pan with your spoon.
- Once it's smooth, pour over the cheesecake immediately (while still in the cake pan) as it will set quite quickly. You may not want to use all of the glaze, depending on how thick you want the salted caramel to be on top of the cheesecake. Gently tease the glaze to the very edge of the cheesecake to make sure the top is completely covered.
- Once the caramel glaze has completely cooled, melt the dark chocolate and decorate the top of the cheesecake.