Salted Caramel Cheesecake. The caramel sauce that is used as a salted caramel sauce and uses salted butter, so I refer to it as a salted caramel cheesecake. You can certainly up the salt content in either the caramel sauce or the cheesecake by sprinkling it on top. Sprinkling it on top sounds tasty.

A smooth creamy perfect cheesecake with a rich decadent homemade caramel mixed in. All over a delicious shortbread crust. How I created this Salted Caramel Cheesecake recipe. You can cook Salted Caramel Cheesecake using 17 ingredients and 9 steps. Here is how you cook that.

Ingredients of Salted Caramel Cheesecake

1. You need of Biscuits base.
2. You need 1 cup of Crackers - crushed.
3. It's 1 tbsp of Castor sugar.
4. Prepare 3 1/2 tbsp of Unsalted butter - melted.
5. You need of Cheese filling.
6. Prepare 2 tbsp of White flour.
7. Prepare 3/4 cup of Castor sugar.
8. It's 125 grams of Cream cheese.
9. Prepare 2 of Eggs.
10. You need 1 tsp of Vanilla extract.
11. You need 1/4 cup of Sour cream.
12. You need 1/4 cup of Heavy cream.
13. You need of Caramel sauce.
14. Prepare 3/4 cup of Brown sugar.
15. You need 3 tbsp of Water.
16. Prepare 1/2 cup of Heavy cream.
17. Prepare 3 tbsp of Salted butter - melted.

There isn't much I love better than caramel. It's good in pretty much every dessert, cakes, ice. This post is sponsored by Challenge Butter. Thank you for supporting the brands that make My Baking Addiction possible.

Salted Caramel Cheesecake step by step

1. Combine crushed crackers with the butter and sugar until you obtain a wet sand kind of mixture..
2. 2. Put the mixture into forms (I used cupcake forms and I used aprox. 2 tablespoons of biscuits/form) and spread it uniformly, then press it with the bottom of a glass or cup to fix it even better..
3. 3. Bake the base in a preheated oven (175 Celsius) for about 5 minutes. After that, let them cool out from the oven while you prepare the filling..
4. In a small bowl combine the sugar and the flour for the filling and put the mixture over the cream cheese, in a larger bowl..
5. Mix with an electric hand mixer on low speed until you get a smooth filling. Add the eggs, one at a time, incorporating them very well. Add the vanilla extract and the two types of cream and combine everything until you get an evenly distributed mixture..
6. Put the filling over the base in every form, until you fill them (3/4). Put the forms in the oven, at the same temperature, and bake for 20-30 min or until the filling is all set but still elastic in the middle..
7. After baked enough let them cool for 1 hour at room temperature and minimum 2 hours in the fridge. Prepare the sauce..
8. In a pan, melt the sugar and water on medium heat stirring continuously with a wire until it boils, then let it cook stirring occasionally until it gets a nice caramel color. Add the butter and stir until well melted and combined. Take the pan off the heat, add the cream immediately and stir until fully combined and let it cool..
9. Serve the cheesecake right from the fridge, with caramel sauce on top and sea salt sprinkled over it. Enjoy!.

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