Salted Caramel Cheesecake
A thin baked cheesecake slab with a Biscoff crumb base, caramel swirls, caramel-filled cracks, and flaky sea salt.
This slab cheesecake maximizes caramel in every bite: half is swirled into the creamy filling before baking, while the rest fills the natural cracks and ribbons the chilled surface. A crisp Biscoff base and a final pinch of flaky salt keep the rich sweetness balanced.
Instructions
- 1
Place a medium saucepan over medium-high heat, or medium heat on a powerful stove. Melt the caramel sugar in four additions, allowing each quarter to melt before adding the next. Once liquid, cook for 1–2 minutes until amber; watch it continuously so it does not burn.
2 min
- 2
Remove the pan from the heat. Whisk in the caramel salt and 75 g cold butter until melted, then carefully whisk in about one-third of the cream; it will steam and bubble. Whisk in the remaining cream, return to the heat, and simmer for 1 minute while stirring and scraping the sides.
1 min
- 3
Pour the caramel into a bowl and press plastic wrap directly onto its surface. Cool completely at room temperature for about 1 hour before making the cheesecake batter.
1 hr
- 4
Preheat the oven to 160°C/320°F, or 140°C fan. Lightly grease a 23×33-cm/9×13-inch metal pan and line it with baking paper, leaving enough overhang to lift out the cheesecake.
- 5
Process the cookies into fine crumbs. Add the cinnamon, brown sugar, pinch of salt, and 120 g melted butter; pulse briefly until the mixture resembles wet sand and holds together when pinched. Press it firmly and evenly over the base of the lined pan, without taking it up the sides.
- 6
Using an electric beater or a stand mixer with the paddle, beat the cream cheese only until smooth, no longer than about 20 seconds, to avoid incorporating excess air.
- 7
Beat in the vanilla, sour cream, filling sugar, and ⅛ tsp salt just until combined. Add the eggs one at a time, mixing for about 5 seconds after each; stop as soon as the batter is smooth.
- 8
Spread the filling evenly over the crumb base. Dollop half of the cooled caramel over the surface and make a few broad swirls with a chopstick; do not mix it fully into the batter.
- 9
Bake on the middle shelf for 35 minutes. The center should still feel slightly soft but should not be liquid beneath the surface.
35 min
- 10
Turn off the oven and cool the cheesecake inside for about 1 hour with the door held open roughly 20 cm/8 inches. Some caramel swirls will open into shallow cracks as it cools.
1 hr
- 11
Fill the cracks with reserved caramel and drizzle most of the remaining caramel boldly over the top. Refrigerate the cheesecake in its pan for at least 6 hours, or overnight, until fully set.
6 hr
- 12
Lift the cheesecake out by the paper overhang, sprinkle with flaky sea salt, and cut into 16 bars. Bring any extra refrigerated caramel to room temperature before serving.
Ago's Notes
- Start the caramel about one hour before making the cheesecake batter so it can cool completely to room temperature.
- Use full-fat block cream cheese, eggs, and sour cream at room temperature to keep the filling smooth.
- Refrigerate the cheesecake for 4–5 days; the crust is crispest during the first 48 hours. It can also be frozen, although the thawed base will be softer.
Fill the naturally opened caramel swirls, chill the slab until fully set, and cut it into sixteen rich bars.
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