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Ultra-Creamy Basque Cheesecake with Salted Caramel Sauce

A rich and ultra creamy burnt Basque cheesecake topped with homemade salted caramel sauce for the perfect balance of sweet and salty.
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Prep Time 20 minutes
Cook Time 50 minutes
Chilling Time 4 hours
Total Time 1 hour 10 minutes
Servings: 8 slices
Course: Dessert, Snack
Cuisine: American, Autumn
Calories: 420

Ingredients
  

Cheesecake
  • 24 oz cream cheese room temperature
  • 1 cup granulated sugar
  • 4 eggs large
  • 1.25 cups heavy cream
  • 1 tsp vanilla extract
  • 0.25 tsp salt
  • 2 tbsp all-purpose flour
Salted Caramel Sauce
  • 1 cup granulated sugar
  • 6 tbsp unsalted butter
  • 0.5 cup heavy cream warmed
  • 0.5 tsp flaky sea salt

Equipment

  • Mixing bowls
  • Springform pan
  • Wire rack
  • Hand mixer or stand mixer

Method
 

  1. Preheat oven to 425°F (220°C). Line a 9-inch springform pan with parchment paper.
  2. Beat cream cheese until smooth, then mix in sugar.
  3. Add eggs one at a time, mixing gently.
  4. Mix in heavy cream, vanilla, and salt.
  5. Sift in flour and mix until smooth.
  6. Pour into pan and bake 45–55 minutes until deeply golden with jiggly center.
  7. Cool at room temperature, then chill at least 4 hours.
  8. Prepare caramel by melting sugar, adding butter and cream, then stir in salt. Drizzle over cheesecake before serving.

Notes

For best texture, chill overnight and slice with a hot knife for clean cuts.