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Ultra-Creamy Basque Cheesecake with Salted Caramel Sauce Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 85 reviews
  • Author: Emma
  • 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

Units Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Add Butter: Gradually add the softened butter to the melted sugar in increments, stirring continuously to fully incorporate it and create a smooth mixture.
  8. Add Cream: Slowly pour in the warm whipping cream in portions, stirring after each addition until the caramel sauce is smooth and creamy.
  9. 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.
  10. 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.
  11. 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.

Find it online: https://yumrecipesfood.com/ultra-creamy-basque-cheesecake-with-salted-caramel-sauce-recipe/