Sea Salt Caramel Cheesecake

I tasted a slice of Sea Salt Caramel Cheesecake in a restaurant and loved it. But I couldn’t find a recipe online. So I created my own.

With fingers crossed, it turned out great!


Ingredients

15 digestive biscuits
1/2 cup melted butter
1 cup caster sugar
1/4 cup water
750g cream cheese (3 blocks) – room temperature
1 cup heavy cream (room temperature)
3 large eggs
1.5 teaspoons sea salt
1 tablespoon (heaping) cornstarch
1 teaspoon vanilla extract

Method

Preheat the oven to 150 deg Celsius.

Start by lining the base of a 22cm springform pan with baking paper. Measure a piece large enough for the pan.

Next follow Steps 1 to 6 to cut a circle that will fit the base of the pan nicely.

Step 1 – Fold the baking paper into quarter.
Step 2 – Keep folding paper till you get a slim triangular shape.
Step 3 – Measure the pan with the folded paper from its centre to its sides. Mark the length.
Step 4 – Snip the excess paper off.
Step 5 – Check again to ensure it is half the diameter of the pan.
Step 6 – Open up the paper. It should sit nicely in the pan.

Butter the entire pan and the baking paper.

Place digestive biscuits in a tough zip lock bag. Use a rolling pin and bash hard at the biscuits till they have a fine texture.

Add 1/2 C of melted butter to the crushed biscuits. Mix well.

Pour the mixture into the baking pan.

Using the flat base of a glass or a potato masher. Press hard to compress the crumbs tightly.

Add 1 cup of sugar in a saucepan.

Add 1/4 cup of water to the sugar.

Heat the sugar mixture on medium heat and stir till sugar melts.

Once the mixture is boiling, leave the pan uncovered and softly boil for about 5mins without stirring.

Watch the mixture. The sugar burns really easily. Start slowing down the heat when the sugar mixture starts to turn into a golden caramel colour. When the caramel syrup has become a thick golden colour, turn off the heat.

Remove from heat and slowly whisk in 1 cup of heavy cream (room temperature). Keep stirring continuously.

Mix thoroughly.

Now add the salt. Use the finest sea salt you can find. It really makes a difference.

Add 1.5 teaspoons of sea salt. Stir through.

Set aside the caramel mixture to let it cool slightly.

In the meantime, place 3 blocks of cream cheese (room temperature) in a mixing bowl.

Beat gently at the slowest setting till the mixture is smooth and creamy.

Add 3 large eggs, one at a time beating gently.

Add 1 heaping tablespoon of cornstarch. Mix gently to combine.

Add 1 teaspoon of vanilla extract. Mix gently to combine.

Mix well till the mixture is smooth and thick. Do not overbeat the mixture as there will be too much air in the batter and the cake will rise and sink later causing many cracks on top.

Pour the caramel mixture into the cream cheese mixture. Mix gently at slowest setting till well combined.

Pour the filling into the cake pan.

Wrap the pan with aluminum foil and sit the cheese cake pan in a larger roasting pan. Pour boiling water into the large roasting pan till the water reaches halfway of the cheesecake pan.

Bake the cheesecake for 1 hour.

Remove cake and cover with a large bowl and allow to cool.

Chill for at least 4 hours before serving. Serve with some maple syrup or caramel, if preferred.

 

The printable version of this recipe is here -
Sea Salt Caramel Cheesecake on FoodistaSea Salt Caramel Cheesecake

Visit
Main Blog – Story of Bing
 

14 Comments

  1. Karen, the cake look YUMMY!! but I’ve a qn, why do u hv to cover the cake w a large bowl when cooling it down?? Any special reason? UsuallyI leave my (turned off) oven door ajar when cooling my baked cheesecake to prevent it from cracking – due to the sudden change of temp..

    • It was my first virgin try at this recipe, so when I took the cake out after 1 hour and it was nicely done, I didn’t put it back into the oven to cool coz the heat would cook it some more. I cooled on the stove op with a bowl so that the moisture stays inside with the cake. If it dries out, it’ll crack or have a hard top.

  2. Hi, it looks so easy to bake the cheese cake but I have once tried it but was unsuccessful. The problem is I dont know what kind of cheese to buy. Can you tell me where and what type of cheese to buy? I would like to try it again as my hubby loves cheese cake. Thanks!

    • It’s not hard to bake cheesecakes. The hardest part is probably learning to tell whether it’s cooked or not, coz different ovens have different efficiencies. The cream cheese I use is Philadelphia Cream Cheese. Use the original kind, not the low fat or creamed or in a tub. It comes in a block – http://www.storyofbing.com/pics1/philly.jpg

  3. Hi,

    I always had cracks on my cheesecakes. It’s very frustrating. I think the only I succeed was the Japanese chiffon cheesecake. I see that your cheesecake was so beautifully baked and what you have done was no difference from what I did. I just don’t understand. Help!!!

    • Hi Pris, my guess is your oven is too hot. If your oven is fan forced, try lower temperatures by 5 to 10 deg C. If the cheesecake doesn’t look done, just leave it in for a while longer. Try placing the cheesecake in the centre or lower tray of the oven. For me, the cheesecake doesn’t crack when I’m very patient and don’t open the oven door at all and let it cool completely in the oven before removing it. If you’re a serious baker, invest in a oven thermometer. It’s the best thing I’ve ever bought for my baking. Good luck!

  4. Hi Bing, just like to check with you how many pax does this recipe serve as I am trying to make it for 4-5 pax only. Also, is “heavy cream” same as “pure cream with 45% milk fat”? Would be great if I can hear from you soon, thanks! :)

  5. Hi Bing, just like to check with you how many pax does this recipe serve as I am trying to make it for 4-5 pax only. Also, is “heavy cream” same as “pure cream with 45% milk fat”? Would be great if I can hear from you soon, thanks!!! :)

  6. How do you know that the cheesecake is cooked? And what brand of heavy cream do you use?

    • I don’t remember what brand I used because I was in New Zealand when I made this. The cheesecake is cooked when it is golden brown on top and the centre is slightly wobbly but not wet when you remove it from the oven. When cooled and chilled, it will set nicely.

      • Oh then are there any heavy cream brand that can be found in Singapore?

  7. Hi Bing!

    The cake looks really yummy and I can’t wait to try your recipe!

    Can I ask you how many pax does it serves? What changes to the proportions would you advise if I’m intending to bake for only 5 pax?

    Thanks so much! :)

  8. Just tried this recipe. Only feedback is the saltiness. Something to take note for all bakers out there going to try this marvellous recipe, maybe you can consider using 3/4 tsp instead of 1.5 tsp. Thanks Bing for sharing this recipe.

  9. What is a pax and what is a digestive biscuits??? LOL, I’m assuming it’s a piece, and ghram crackers. Thank you for helping with a silly question !

Trackbacks/Pingbacks

  1. Sea Salt Caramel Cheesecake ยป Story of Bing - [...] Click here for more photos + recipe & step by step tutorial. [...]
  2. Caramel Blueberry Cheesecake | Oyster Diaries - [...] following this recipe. Step by Step instructions with photos. To do the spiderweb use the leftover caramel to make …

Leave a Comment

Your email address will not be published. Required fields are marked *


*

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>