If you’re craving a dessert that beautifully balances rich creaminess with a bold caramel punch, look no further than this Ultra-Creamy Basque Cheesecake with Salted Caramel Sauce Recipe. This stunning cheesecake boasts a caramelized top, a luscious, velvety interior, and is perfectly complemented by a homemade salted caramel sauce that adds depth and irresistible sweetness. Every bite melts in your mouth, creating a dreamy dessert experience that’s sure to impress friends and family alike.
Ingredients You’ll Need
The magic of this Ultra-Creamy Basque Cheesecake with Salted Caramel Sauce Recipe lies in its simplicity. Each ingredient plays a key role, from the tangy yogurt lending moisture and tang, to the smooth cream cheese providing that iconic richness. Keeping things uncomplicated means the flavors shine through beautifully.
- Cream Cheese (225g): The creamy foundation that gives the cheesecake its signature velvety texture.
- Cornstarch (3g): Acts as a subtle thickening agent to keep the filling perfectly set but soft.
- All Purpose Flour (4g): Adds just enough structure without compromising creaminess.
- Whipping Cream (60g + 125g for caramel): Enhances richness and silkiness in both the cheesecake and sauce.
- Plain Yogurt (54g): Provides a slight tang and moisture that balances sweetness perfectly.
- Condensed Milk (200g): Adds sweetness and contributes to the luscious consistency.
- Vanilla Extract (1 tsp): Brings a warm aroma and subtle flavor elevation.
- Lemon Juice (1 tsp): Brightens the cheesecake flavor and balances richness.
- Granulated Sugar (200g): The backbone of the salted caramel, melting into a deep amber caramel.
- Butter (80g): Gives the caramel sauce a glossy richness and smooth finish.
- Sea Salt (1/2 tsp): Adds the perfect touch of savory contrast in the caramel sauce.
How to Make Ultra-Creamy Basque Cheesecake with Salted Caramel Sauce Recipe
Step 1: Prepare Your Oven and Pan
Start by preheating your oven to 385°F (200°C). Greasing your 5-inch cake tin thoroughly and lining it with baking paper ensures that your cheesecake releases easily after baking. This small step is essential for a clean, professional finish.
Step 2: Create the Cream Cheese Mixture
Whisk the cream cheese until it becomes incredibly smooth and creamy. Then, blend in the condensed milk, vanilla extract, and lemon juice. This combination not only sweetens the base but also provides that signature tang and aroma that make the cheesecake so irresistible.
Step 3: Mix Dry Ingredients with Yogurt
Sift together the cornstarch and all-purpose flour, then mix these gently into the plain yogurt. This mixture adds a delicate texture balance and helps the cheesecake set just right while staying creamy.
Step 4: Combine All Components
Gradually fold the yogurt and flour blend into the cream cheese mixture, making sure the batter remains smooth and lump-free. Finish by incorporating the whipping cream, which boosts the lusciousness and lightens the texture beautifully.
Step 5: Bake to Perfection
Pour the batter into your prepared cake tin and place it in the oven, ideally using the fan setting, for about 25 minutes. You want the top to develop a light golden brown color, resembling a brûléed caramel crust, while the center still jiggles slightly to keep the ultra-creamy effect.
Step 6: Cooling is Key
Once baked, allow the cheesecake to cool at room temperature for approximately two hours. Then transfer it to the refrigerator for 3-4 hours. This chilling step lets the cheesecake fully set while preserving its signature creaminess and texture.
Step 7: Make the Salted Caramel Sauce
In a saucepan over low heat, gently melt the granulated sugar without stirring to encourage even caramelization until it attains a beautiful amber color. Slowly add the softened butter in increments, stirring continuously for a glossy blend. Next, carefully incorporate the warm whipping cream, stirring thoroughly to create a silky sauce. Let it simmer for two minutes, remove from heat, mix in the sea salt, and store as directed.
How to Serve Ultra-Creamy Basque Cheesecake with Salted Caramel Sauce Recipe
Garnishes
To elevate the presentation, sprinkle finely chopped toasted pecans or almonds over the salted caramel drizzle. A light dusting of cocoa powder or cacao nibs can add a lovely bittersweet contrast, making each bite exciting. Fresh berries provide a pop of color and a refreshing balance to the rich dessert.
Side Dishes
This cheesecake is a star on its own, but pairing it with a lightly sweetened whipped cream or vanilla bean ice cream creates a whole new dessert dimension. A small serving of fresh fruit compote adds natural acidity, cutting through the richness beautifully. For coffee lovers, a bold espresso pairs impeccably as well.
Creative Ways to Present
Serve individual mini Basque cheesecakes on rustic wooden boards for a charming, cozy vibe. Drizzle the salted caramel sauce generously across the plate, letting it pool around the edges for an artistic touch. For a party, present the cheesecake as part of a dessert platter with assorted nuts, dipped fruits, and caramel shards for guests to build their own decadent bites.
Make Ahead and Storage
Storing Leftovers
Wrap any leftover cheesecake tightly in plastic wrap or store it in an airtight container in the refrigerator. It stays fresh and delectably creamy for up to 4 days, making it perfect to enjoy over several evenings or to impress guests later.
Freezing
If you want to keep the cheesecake longer, you can freeze it. Wrap the cheesecake well in multiple layers of plastic wrap and then aluminum foil to protect against freezer burn. Freeze for up to 1 month. To thaw, transfer it to the refrigerator overnight—this ensures it regains its smooth texture without condensation.
Reheating
While the Basque cheesecake is best enjoyed chilled, if you prefer a softer texture, let it sit at room temperature for 15-20 minutes. Avoid microwaving, as it can affect the texture. For the salted caramel sauce, warm gently in a microwave or over low heat until pourable again.
FAQs
What makes Basque cheesecake different from traditional cheesecake?
Basque cheesecake is known for its unique burnt top and ultra-creamy, custard-like interior. Unlike traditional cheesecakes with crusts, Basque cheesecake skips the crust and bakes at a higher temperature to caramelize the top, creating a distinctive burnt exterior that adds depth of flavor.
Can I use substitute ingredients for the cream cheese or condensed milk?
For best results, use full-fat cream cheese and sweetened condensed milk as specified. Substitutions can alter the texture and sweetness significantly. However, some people have tried mascarpone for cream cheese with decent results, but it won’t have quite the same firmness or tang.
Is the salted caramel sauce difficult to make?
Not at all! The salted caramel sauce is surprisingly straightforward once you get the hang of melting sugar without stirring and slowly adding butter and cream. It’s worth the little extra effort for the luscious, homemade taste that perfectly complements the cheesecake.
Why does the cheesecake need to chill for so long?
Chilling allows the cheesecake to set fully, especially its creamy interior. It also helps the flavors to meld and intensify, producing that melt-in-your-mouth texture that makes this Ultra-Creamy Basque Cheesecake with Salted Caramel Sauce Recipe so irresistible.
Can I make the cheesecake in a larger pan?
Yes, you can scale up the ingredients if you prefer a larger cheesecake. Just adjust baking time accordingly—larger cakes typically need a longer bake at a slightly lower temperature to cook through evenly without burning the top.
Final Thoughts
This Ultra-Creamy Basque Cheesecake with Salted Caramel Sauce Recipe is a true treasure for dessert lovers craving something indulgent yet approachable. Once you master the velvety texture and that addictive caramel topping, you’ll find it hard to go back to any other cheesecake. Whether for a special celebration or a delightful weekend treat, this cheesecake promises to bring smiles with every luscious bite. Give it a try—you’re going to fall in love!
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Ultra-Creamy Basque Cheesecake with Salted Caramel Sauce Recipe
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 5 hours 45 minutes
- Yield: 1 five-inch mini cheesecake (serves 4) 1x
- Category: Dessert
- Method: Baking
- Cuisine: Spanish
Description
This Ultra-Creamy Basque Cheesecake with Salted Caramel Sauce is a decadent dessert featuring a perfectly burnt top and a luscious, creamy interior. The cheesecake is baked to a slight jiggle for ideal texture and paired with a rich, homemade salted caramel sauce that balances sweetness with a hint of sea salt. This 5-inch mini cheesecake is perfect for intimate gatherings or special occasions.
Ingredients
Basque Cheesecake
- 225g Cream Cheese, room temperature
- 3g Cornstarch
- 4g All Purpose Flour
- 60g Whipping Cream
- 54g Plain Yogurt
- 200g Condensed milk, room temperature
- 1 tsp Vanilla Extract
- 1 tsp Lemon Juice
Salted Caramel Sauce
- 200g Granulated Sugar
- 80g Butter, room temperature and softened
- 125g Whipping Cream, warm
- 1/2 tsp Sea Salt
Instructions
- Preparation: Preheat your oven to 385°F (200°C). Thoroughly grease a 5-inch cake tin and line it with baking paper to prevent sticking.
- Mix Cream Cheese: In a mixing bowl, whisk the cream cheese until it becomes smooth and creamy. Then add the condensed milk, vanilla extract, and lemon juice and blend these ingredients until fully combined.
- Sift & Combine Dry and Wet Ingredients: Mix the plain yogurt with cornstarch and all-purpose flour. Gradually add this mixture into the cream cheese blend, ensuring a smooth, lump-free batter. Finally, incorporate the whipping cream for extra creaminess.
- Bake the Cheesecake: Pour the batter into the prepared cake tin. Bake in the oven, preferably with a fan setting for even cooking, for about 25 minutes or until the top is lightly browned and the center still has a slight jiggle, indicating perfect doneness.
- Cool the Cheesecake: Allow the cheesecake to cool to room temperature for approximately 2 hours. Afterward, transfer it to the refrigerator for 3 to 4 hours to set completely and achieve the ideal texture.
- Make the Salted Caramel Sauce – Melt Sugar: In a saucepan over low heat, melt the granulated sugar without stirring until it turns a beautiful amber color.
- Add Butter: Gradually add the softened butter to the melted sugar in increments, stirring continuously to fully incorporate it and create a smooth mixture.
- Add Cream: Slowly pour in the warm whipping cream in portions, stirring after each addition until the caramel sauce is smooth and creamy.
- Simmer and Finish Sauce: Let the caramel simmer on low for an additional 2 minutes, then remove from heat and stir in the sea salt. Transfer the sauce to a heatproof container.
- Store Sauce: Place plastic wrap directly on the surface of the caramel to prevent skin formation and let it sit at room temperature for 12 hours. For longer storage, refrigerate for up to 2 weeks. Warm gently before use if thickened.
- Serve: Unmold the chilled cheesecake onto a serving plate, drizzle generously with the salted caramel sauce, and enjoy this luxurious, creamy dessert.
Notes
- Use full-fat cream cheese and whipping cream for the best creamy texture.
- Ensure the cake tin is well lined to easily unmold the cheesecake.
- Do not overbake the cheesecake; the center should have a slight jiggle for optimal creaminess.
- Warm the caramel sauce gently if it becomes too thick after refrigeration before serving.
- The cheesecake is best consumed within 2-3 days for freshness.
- You can double the recipe if you want to make a larger cake or multiple servings.
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