The Best Jamie Oliver Salted Caramel Cheesecake Recipe Ever

Jamie Oliver’s salted caramel cheesecake transforms ordinary dessert into an extraordinary culinary experience.

Sweet and salty flavors dance harmoniously across each luxurious bite.

Rich cream cheese provides a smooth, velvety foundation for this decadent creation.

Crumbly gingersnap cookie crusts offer unexpected texture and delightful warmth.

Silky caramel ribbons weave through creamy layers, creating complex sensory excitement.

Balanced ingredients elevate this classic dessert from simple to sensational.

Professional techniques merge traditional baking with modern gourmet flair: prepare to be amazed.

Why Jamie Oliver’s Raspberry Cheesecake Steals the Show

• Indulge in Decadent Layers: This salted caramel cheesecake offers a luxurious combination of rich cream cheese, buttery cookie crust, and velvety caramel that creates an irresistible flavor explosion in every single bite.
• Master a Professional Baking Technique: The water bath method ensures a silky smooth texture without cracks, allowing home bakers to achieve a restaurant-quality dessert with precise temperature control and gentle cooking.
• Elevate Your Dessert Game: By adding a pinch of fine sea salt to the caramel topping, this recipe transforms a classic cheesecake into a sophisticated sweet-and-salty experience that surprises and delights taste buds with complex flavor dimensions.
• Impress Without Intense Effort: Despite looking incredibly impressive, the recipe uses straightforward steps and common ingredients, making it accessible for bakers of all skill levels while delivering a show-stopping dessert that looks like it came from a professional bakery.

What You’ll Need for Raspberry Cheesecake

• Sugar: Sweet base for the cookie crust, helps bind ingredients together.
• Melted Butter: Provides richness and helps hold the crust together.
• Ground Cookies: Creates the crisp and flavorful foundation of the cheesecake.

• Cream Cheese: Creamy base that gives the cheesecake its signature texture, best when room temperature.
• Sugar: Adds sweetness to the filling.
• Flour: Helps stabilize the cheesecake and prevent cracking.
• Eggs: Provides structure and helps bind the filling, added one at a time.
• Sour Cream: Adds tanginess and creates a smooth, creamy texture.
• Vanilla: Enhances overall flavor with its warm, sweet notes.

• Fine Sea Salt: Adds a finishing touch and balances the sweetness of the caramel.
• Caramel Sauce: Provides rich, sweet topping for the cheesecake, can be homemade or store-bought.

Steps for Making Raspberry Cheesecake Easily

Step 1: Prepare Caramel Sauce

Let the caramel cool in a refrigerator-safe container while preparing the cheesecake.

Step 2: Preheat and Prepare Pan

Warm the oven to 350°F (175°C). Grease a 9-inch springform pan, including bottom and sides. Optional: Line the bottom with parchment paper for easy removal.

Step 3: Create Cookie Crust

• Sugar
• Melted butter
• Ground cookies

Mix thoroughly until crumbs are evenly coated. Press mixture firmly into pan bottom and 2/3 up the sides.

Step 4: Set Up Water Bath

Turn oven temperature down to 325°F (160°C). Place a large roasting pan on the bottom rack and prepare to boil water.

Step 5: Prepare Cheesecake Filling

• Cream cheese
• Sugar
• Flour

Mix at low speed until smooth. Clean mixing bowl after initial blend.

Step 6: Incorporate Eggs

Add eggs one at a time, scraping bowl sides between each addition. Mix until fully integrated.

Step 7: Add Creamy Components

• Sour cream
• Additional sugar
• Vanilla extract

Gently mix by hand with rubber spatula to ensure even distribution.

Step 8: Eliminate Air Bubbles

Pour batter into prepared crust. Tap pan against counter several times to release trapped air bubbles.

Step 9: Bake With Water Bath

Carefully pour hot water into roasting pan. Place cheesecake pan on middle rack directly above water bath.

Step 10: Monitor Baking Process

Bake for 80 minutes. Look for slightly puffed edges and a gentle center wobble when pan is moved.

Step 11: Gradual Cooling

Turn off oven. Leave cheesecake inside with door slightly ajar for 45 minutes.

Step 12: Apply Caramel Topping

Warm caramel sauce for 30 seconds to thin consistency. Pour over cheesecake.

Step 13: Refrigerate and Set

Chill cheesecake for minimum 4 hours, preferably overnight.

Step 14: Serve With Flair

Sprinkle fine sea salt on top. Serve chilled to maintain caramel structure.

Tips for Bright, Tangy Flavor

• Soften Ingredients Strategically: Let cream cheese, eggs, and sour cream sit out for 30-45 minutes before mixing to guarantee silky-smooth texture.
• Master Crust Technique: Gently press gingersnap crumbs using the back of a spoon, creating a compact, even layer that won't crumble when slicing.
• Prevent Cheesecake Cracks: Create a moisture barrier by wrapping springform pan in aluminum foil and placing it in a larger pan filled with hot water during baking.
• Cool Like a Pro: Turn off the oven, crack the door open, and let the cheesecake rest inside for an hour to minimize temperature shock and potential surface splits.
• Chill for Success: Refrigerate the cheesecake overnight to develop deep flavors and achieve the perfect set, allowing caramel and cream cheese to meld beautifully.

How to Store Raspberry Cheesecake Smoothly

• Freezer Method: Carefully wrap individual slices in plastic wrap, then place in an airtight container to preserve texture and prevent freezer burn. This technique locks in the cheesecake's creamy richness and prevents unwanted ice crystals from forming.
• Refrigeration Method: Protect the delicate cheesecake by covering it tightly with plastic wrap or placing it in a sealed container. Keep away from strong-smelling foods to maintain its perfect salted caramel flavor profile.
• Room Temperature Caution: Never leave the cheesecake out for more than 2 hours. Dairy-based desserts are super sensitive to temperature changes and can quickly develop harmful bacteria that ruin your delicious creation.

Fun Additions for Cheesecake Lovers

• Chocolate Chip Cookie Base: Replace ground cookies with crushed chocolate chip cookies for a more decadent crust with extra chocolate flavor.
• Nutty Crunch Edition: Mix chopped pecans or almonds into the cookie base for added texture and a rich, toasted undertone.
• Espresso Caramel Kick: Stir a tablespoon of instant espresso powder into the cheesecake batter and drizzle coffee-infused caramel on top for a sophisticated flavor profile.
• Berry Swirl Version: Before baking, create a raspberry or strawberry compote swirl through the cheesecake filling for a fruity complement to the salted caramel.

A Sweet Ending with Raspberry Cheesecake

Culinary magic awaits when salt meets sweet in Jamie Oliver’s legendary salted caramel cheesecake.

Rich cream cheese layers intertwine with buttery caramel, creating pure dessert poetry.

Fine textures meld together like delicate symphony notes dancing across palates.

Silky smooth surfaces promise indulgent moments of pure pleasure.

Kitchen adventures reach celestial heights with this remarkable recipe.

Savor each luxurious bite, share this masterpiece across social channels, sprinkle comments like sea salt, and celebrate culinary creativity with enthusiastic hearts.

Jamie Oliver Salted Caramel Cheesecake Recipe

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4.7 from 34 reviews

• Total Time: 1 hour 20 minutes
• Yield: 10 1x

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Description

Jamie Oliver’s salted caramel cheesecake delivers pure indulgence with its rich, creamy layers and irresistible sweet-salty contrast. Silky caramel sauce and a buttery biscuit base create a luxurious dessert that promises to delight your senses and leave you craving more.

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Ingredients

Scale 1x2x3x

Main Ingredients:

• 2 lbs full fat Philadelphia cream cheese, room temperature
• 4 large eggs, room temperature
• 1 cup (200g) granulated sugar

Crust Ingredients:

• 2 cups (250g) ground gingersnap cookies, regular or gluten free
• 6 tablespoons unsalted butter, melted
• ¼ cup (50g) granulated sugar

Flavor and Topping Ingredients:

• 2 tablespoons all-purpose flour or gluten-free flour
• 1 teaspoon vanilla bean paste
• ½ cup (120g) full fat sour cream, room temperature
• ⅓ cup (82g) salted caramel sauce, cooled
• Flaky sea salt (for topping)

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Instructions

1. Prepare the caramel sauce and refrigerate in a heat-resistant container while preparing the cheesecake.
2. Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius) and thoroughly grease a 9-inch (23-centimeter) springform pan, optionally lining the bottom with parchment paper.
3. Combine granulated sugar, melted unsalted butter, and ground graham crackers in a mixing bowl. Thoroughly blend the crumb mixture until evenly moistened, then press firmly into the pan’s bottom and partially up the sides.
4. Bake the crust until golden, then remove and allow to cool completely.
5. Reduce oven temperature to 325 degrees Fahrenheit (163 degrees Celsius) and position a large roasting pan on the bottom oven rack.
6. Using an electric mixer, blend cream cheese, granulated sugar, and all-purpose flour at low speed until completely smooth, pausing to scrape down the bowl’s sides.
7. Incorporate eggs individually into the mixture, mixing thoroughly after each addition and scraping the bowl’s interior.
8. Gently fold in sour cream, additional sugar, and vanilla extract, ensuring complete integration without overmixing.
9. Tap the filled pan against the countertop to eliminate potential air bubbles.
10. Bring a pot of water to a boil for creating the water bath.
11. Carefully pour the hot water into the roasting pan, then place the cheesecake pan on the middle oven rack directly above the water bath.
12. Bake for approximately 80 minutes, monitoring until edges are set and the center remains slightly jiggly.
13. Turn off the oven and crack the door open, allowing the cheesecake to rest inside for 45 minutes.
14. Remove the cheesecake and refrigerate for a minimum of 4 hours, preferably overnight.
15. Reheat the reserved caramel sauce briefly to achieve a pourable consistency.
16. Drizzle the warm caramel over the chilled cheesecake.
17. Garnish with a light sprinkle of fine sea salt before serving.
18. For optimal texture and presentation, serve the cheesecake slightly chilled.

Notes

• Grab all dairy ingredients an hour before baking to soften completely.
• Create a perfectly uniform crust by using the bottom of a measuring cup to press down firmly.
• Wrap springform pan’s exterior with aluminum foil to prevent water seepage during water bath baking.
• Turn off oven after baking, crack the door open, and let cheesecake rest inside for one hour to minimize surface cracking.
• Cool cheesecake at room temperature for two hours before refrigerating to maintain smooth texture.
• Refrigerate overnight for best flavor development and easier slicing.
• Use a hot, clean knife wiped between each slice for clean, professional-looking servings.
• Store covered in refrigerator for up to five days to maintain freshness.
• Freeze individual slices wrapped tightly in plastic wrap for quick dessert options later.

• Prep Time: 20 minutes
• Cook Time: 1 hour 20 minutes
• Category: Desserts
• Method: Baking
• Cuisine: British

Nutrition

• Serving Size: 10
• Calories: 460 kcal
• Sugar: 34 g
• Sodium: 300 mg
• Fat: 30 g
• Saturated Fat: 18 g
• Unsaturated Fat: 10 g
• Trans Fat: 0 g
• Carbohydrates: 40 g
• Fiber: 1 g
• Protein: 7 g
• Cholesterol: 140 mg