Salted Caramel Cheesecake Recipe

Salted caramel lover? Then you must try this amazing salted caramel cheesecake! Creamy, rich with a touch of salted caramel and mini pretzels. The best cheesecake ever.

►FOLLOW ME:

Ingredients:
Fort the crust:
190g Digestive biscuits/crackers
60g Mini pretzels
90g Butter, melted
1-2 tablespoons Milk
For the cheesecake filling:
4 cups (900g) Cream cheese
1 cup (200g) Sugar
1/4 cup (60ml) Heavy cream
1-2 teaspoons Vanilla extract
4 Eggs, large
1 cup (225g) Sour cream
1½ tablespoons Cornstarch
Lemon zest from one lemon
Pinch Salt
For the caramel topping:
1 cup (200g) Sugar
6 tablespoons (85g) Butter, room temperature
1/2 cup (120ml) Heavy cream, room temperature
1/2-1 teaspoon Flaky salt
For decoration:
Mini pretzels
Flaky salt

Directions:
1. Make the crust: Preheat oven to 325°F (160°C).
2. In a food processor or Ziploc bag crush cookies into fine crumbs. Add melted butter and pulse until combined. Press into bottom of 9-inch (23cm) springform pan. Bake for 7-8 minutes. Set aside while making the filling.
3. Preheat oven to 325°F (160°C).
4. Make the filling: In a large bowl beat cream cheese and sugar until smooth. Add eggs, one at the time, beating to combine after each addition. Do not over beat. Add vanilla extract, sour cream, heavy cream, salt and beat until smooth. Add cornstarch and lemon zest, beat until incorporated. Do not over beat.
5. Bake the cheesecake: Place the pan on a large piece of foil, and fold the foil up the sides of the pan. Pour the filling over the crust, place the pan inside a roasting pan. Fill the roasting pan with enough hot water to go halfway up the sides of the springform pan. Bake for 50-65 minutes or until the edge is set but the center jiggles slightly. Turn off the heat and leave it another hour in the oven. Let cool to room temperature for one hour, then refrigerate for at least 4 hours or overnight.
6. Make the salted caramel topping: place the sugar into a saucepan and heat it over medium-low heat, stirring occasionally with a spatula or wooden spoon. Sugar will form clumps and eventually melt into a thick golden brown colored liquid as you continue to stir. Once all the sugar has melted and turned golden in color, remove the sauce pan from heat, add in the butter right away. Stir quickly until the butter is incorporated. Then add in the room temperature heavy cream and stir quickly again to incorporate everything together.
7. Add salt and cook over medium heat for about 1 minute. Allow to cool.
8. Decorate the cheesecake: Pour over the cheesecake and spread evenly, decorate with mini pretzels and sea salt.

[TheCookingFoodie]

Full written recipe + more info in the description box ❤

[Oldcrow]

Definitely gonna try it.
Quick suggestion to all. I find when adding lemon zest to a recipe where you will be creaming sugar with butter etc. that if you ad the lemon zest to the sugar first, then take something like an old fashioned potato masher and grind zest and sugar together first. It releases much more of the lemon flavor into the entire recipe.

[dummyaccount]

As a self-taught baker, I really appreciate your recipe and the methods provided. My first time's a huge success making this and no cracks during baking. 🎉🎉🎉

[sophiaisabelle]

We appreciate your recipes. Keep working hard.

[syl]

Wow! That looks magazine worthy! I’m not a cheesecake person, but my family loves them. Pretzel anything I’m sold! 👍💕

[Donnadoni]

I tries this recipe and it was one of the best cheescakes I ever ate

[nozhanrashidiasl]

Yummy.... thanks for sharing your recipe 🌹🌹🌹 from Iran ❤

[Chickenpastaalfredo]

I’ve made this recepie befor and it was amazing gonna do it again as a gift.

[Miraiana]

I've been watching your videos for years, and I swear I used to be subscribed to your channel, and for some reason when I came across your pistachio cheesecake video, I noticed the "subscribe" button...
Well, here I am again, and I saw some comments talking about your viewership issues, I'm sorry this is happening to you. 😢
Anyways, I've loved your recipes since way back, however, as of recently I'm on a ketogenic (low-carb) eating plan (mostly for health reasons) and I would be so, so, so happy to see some "low-carb" versions of your own recipes.
Cheers! 💕✨

[elenazafirova]

I will try this beautiful recipe thank you ☺️

[ianrickey]

Looks absolutely delicious! I think I might try to do something slightly different with the mini pretzels, but I'm on the cheesecake.

[Seyeongrandma]

Wow! I subscribed your I made it myself too and it just taste super tasty!!

[farinaz]

Wow! So tasty! Looks heavenly!
But I don't have the patience to do this cake... 😢 I have psychosis, and waiting is difficult for me... 😟💔💔💔 but i like the cake.... ❤
Thank you for a great channel! You do a lot of fun and tasty stuff! I was especially impressed by your quinoa recipes!

[fatemamerchant]

will the caramel harden if i put the leftover cheesecake in the fridge ?

[cristhianmontoya]

I love cheesecake but i dont have the patience to make this😂

[Capybaracapybaracapybaras]

Can we use sour curd or yogurt instead of sour cream? It’s not available where I live

[vins]

Hello good night, it's looks so delicious, only a question, can I use Greek yogurt instead of sour cream ?
Thanks in advance !!!