Salted Caramel Burnt Basque Cheesecake

Rich, caramelized, creamy, and dramatic-in the best way. This cheesecake is the perfect balance of burnt sugar bitterness and sweet, salty decadence. The crispy top cracks like crème brûlée and the center stays silky and lush.

Why You'll Love Salted Caramel Burnt Basque Cheesecake

Lorem ipsum dolor sit amet, consectetur adipiscing elit, sed do eiusmod Bold, rich, and wildly creamy, this cheesecake is everything a dessert should be: decadent, deeply caramelized, and impossibly easy to make.

Tips and Tricks

• Use a light-colored pan to help monitor the caramel color.
• Let the cheesecake cool completely before slicing to ensure a smooth, set center.
• A little jiggle in the center means it's perfectly baked-don't overdo it.

Variations

• Add a splash of bourbon to the caramel for warmth and complexity.
• Swap in brown butter for cream in the caramel for deeper flavor.
• Top with a dusting of cocoa powder or espresso sugar for contrast.

Substitutions

• Use Greek yogurt or sour cream in place of some cream for a tangier version.
• Swap AP flour for cornstarch to make it gluten-free.
• Use vegan cream cheese and coconut cream for a dairy-free version.

Best served with

• Espresso or black coffee
• Fresh raspberries or strawberries
• Toasted pecans or hazelnuts
• Vanilla ice cream or whipped cream

How to Store Leftovers

• Wrap tightly in plastic wrap and store in the fridge for up to 5 days. Let come to room temperature for best texture before serving.

Common Questions

Salted Caramel Burnt Basque Cheesecake

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Rich, caramelized, creamy, and dramatic-in the best way. This cheesecake is the perfect balance of burnt sugar bitterness and sweet, salty decadence. The crispy top cracks like crème brûlée and the center stays silky and lush.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Total Time 4 hours hrs

Course: Dessert

Cuisine: Spanish Inspired

Calories: 3657

Ingredients Equipment Method Nutrition

Ingredients

  

• 24 oz cream cheese 3 blocks
• 1 ½ cups cream 12 oz
• ½ cup + 3 tablespoon sugar divided
• 4 eggs
• 1 ½ tablespoon AP flour
• Pinch of kosher salt

Equipment

• 7-inch cake tin
• Fine mesh sieve (for flour)
• Electric mixer or spatula
• Whisk
• Mixing Bowls
• Medium saucepan
• Parchment paper

Method

 

1. Preheat oven to 425°F. Line a 7-inch cake tin with parchment paper, allowing the paper to extend above the edges.
2. In a small saucepan over medium-low heat, melt ½ cup sugar until it becomes a deep amber caramel.
3. Carefully add the cream and stir until smooth. Add a pinch of kosher salt. Let the caramel cool completely.
4. In a mixing bowl, beat the cream cheese and remaining 3 tablespoon sugar until smooth.
5. Sift in the flour and mix until no lumps remain.
6. Add eggs one at a time, mixing fully after each addition.
7. Stir in the cooled caramel until fully combined.
8. Pour the batter into the lined cake tin and bake for 30 minutes, or until the top is deeply golden and puffed but the center still jiggles.
9. Let cool at room temperature for at least 3-4 hours before serving. The center will continue to set as it rests.

Nutrition

Calories: 3657kcalCarbohydrates: 59gProtein: 53gFat: 364gSaturated Fat: 220gPolyunsaturated Fat: 16gMonounsaturated Fat: 93gCholesterol: 1091mgSodium: 2236mgPotassium: 1249mgFiber: 0.3gSugar: 38gVitamin A: 14396IUVitamin C: 2mgCalcium: 905mgIron: 2mg

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