Description
This luscious cheesecake topped with a rich salted caramel sauce is perfect for dessert lovers.
Ingredients
Scale
- 200 g digestive biscuits (or graham crackers)
- 100 g butter, melted
- 800 g cream cheese, room temperature
- 200 g sour cream
- 200 g sugar
- 4 large eggs
- 2 tablespoons instant espresso powder
- 1 tablespoon vanilla extract
- 2 tablespoons cornstarch
- 200 g sugar (for caramel)
- 90 g butter (for caramel)
- 120 ml heavy cream
- 1 teaspoon sea salt
Instructions
- Prepare the crust: Start by crushing the digestive biscuits until fine. I usually pulse them in a food processor, but a zip-top bag and rolling pin work just as well. Mix in the melted butter until the texture resembles wet sand. Press the mixture firmly into the bottom of a 9-inch springform pan lined with parchment paper. Chill in the fridge while you make the filling.
- Make the cheesecake filling: In a large bowl, beat the cream cheese and sugar until smooth and fluffy. Add the sour cream, then mix in the eggs one at a time, blending well after each addition. Dissolve the espresso powder in a tablespoon of hot water and stir it into the mixture with the vanilla and cornstarch. The scent of coffee at this stage is heavenly—like stepping into your favorite café.
- Bake the cheesecake: Pour the filling over the chilled crust. Wrap the bottom of your springform pan in foil and place it in a larger baking dish. Fill the outer dish with hot water about halfway up the sides for a gentle water bath. Bake at 160°C (320°F) for about 60–70 minutes, or until the center is set but slightly wobbly. Turn off the oven, crack the door, and let the cheesecake rest inside for an hour.
- Chill and set: Once cooled, refrigerate the cheesecake for at least 4 hours—overnight is even better. This allows the flavors to deepen and the texture to firm up perfectly.
- Make the salted caramel sauce: In a medium saucepan over medium heat, melt the sugar, stirring constantly until it turns a deep amber color. Carefully whisk in the butter, then slowly pour in the cream. It will bubble up, so take your time. Stir in the sea salt and let it cool slightly before pouring over your chilled cheesecake.
- Decorate and serve: Drizzle the salted caramel sauce generously over the cheesecake. You can also add a sprinkle of flaky sea salt on top for extra flair. Slice, serve, and enjoy that coffeehouse-meets-dessert bliss in every bite.
Notes
- For best results, make the cheesecake a day ahead of time.
- Allow the caramel sauce to cool before drizzling over the cheesecake to prevent melting the topping.
- Prep Time: 20 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 35 g
- Sodium: 250 mg
- Fat: 25 g
- Saturated Fat: 15 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 120 mg