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.
Ingredients
Scale
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)
Instructions
- Prepare the caramel sauce and refrigerate in a heat-resistant container while preparing the cheesecake.
- 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.
- 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.
- Bake the crust until golden, then remove and allow to cool completely.
- Reduce oven temperature to 325 degrees Fahrenheit (163 degrees Celsius) and position a large roasting pan on the bottom oven rack.
- 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.
- Incorporate eggs individually into the mixture, mixing thoroughly after each addition and scraping the bowl’s interior.
- Gently fold in sour cream, additional sugar, and vanilla extract, ensuring complete integration without overmixing.
- Tap the filled pan against the countertop to eliminate potential air bubbles.
- Bring a pot of water to a boil for creating the water bath.
- Carefully pour the hot water into the roasting pan, then place the cheesecake pan on the middle oven rack directly above the water bath.
- Bake for approximately 80 minutes, monitoring until edges are set and the center remains slightly jiggly.
- Turn off the oven and crack the door open, allowing the cheesecake to rest inside for 45 minutes.
- Remove the cheesecake and refrigerate for a minimum of 4 hours, preferably overnight.
- Reheat the reserved caramel sauce briefly to achieve a pourable consistency.
- Drizzle the warm caramel over the chilled cheesecake.
- Garnish with a light sprinkle of fine sea salt before serving.
- 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