The BEST Salted Caramel Cheesecake
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- Опубликовано: 6 сен 2024
- This is a recipe for a soft and super creamy New York Style cheesecake with the extra portion home made salted caramel! This cake has a thick caramel layer between the graham cracker and cheesecake layer and is topped with the most amazing salted caramel sauce. Make sure to read the full recipe for all tips and tricks!
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I made this cheesecake and came out beautiful and creamy!! I love it!! I don't use salted caramel but fruits...really yummy!! Many thanks for this beautiful recipe!! Please continue to post your recipe with grams ❤❤❤
Thank you so much for your feedback! I am so happy you like it!
BEST RECIPE I'VE SEEN FOR THIS ONLINE!!!
Thank you so much! That makes me really happy!
The Ultimate Salted Caramel Cheesecake is perfect 🥰🥰😋😋.
Thanks Marvin! It is one of my most popular recipes!
I tried this recipe for the first time and it came out great. Smooth, silky and a great taste.
Can I use this same recipe for strawberry cheesecake. The only difference is there is brown sugar in the caramel. What if I replace the brown with white sugar. This only take 24 oz but your strawberry is 40oz. Let me know ur thoughts
Hi James, thank you so much for your supportive comment! I am more than thrilled that you had a great experience using my recipe! I do not see why you should not be able to make it a strawberry cheesecake. I personally like the bit of lemon flavor in my strawberry cheesecake but if you just want it vanilla flavored that's fine. The 24 oz of cream cheese will make it less tall than using 40 oz. To find a compromise you could use 32 oz of cream cheese with the caramel cheesecake recipe and add some lemon zest and lemon juice and change the type of sugar (even though I imagine brown sugar to go lovely with strawberries). The amount of the other ingredients I would keep the same. Keep me posted on how it came out! I am looking forward to hearing from you! Happy baking
I like the fresh squeezed lemons as well so I will add that and keep the brown sugar and 4 eggs? Increase to 32 oz of cream cheese. Does that sound about right.
@@jamesbailey4870 Yes that sounds great! Happy baking!
@@LUISABAKES I wanted to give u an update on the strawberry cheesecake. I made it just like the salted caramel. I used 24 oz of cream cheese 1/4 cup fresh squeezed lemon juice and 4 eggs, cup of sour cream. It was soooo good. I received a bunch of feedback that it was so creamy and light. It turned out very very good.
James Bailey That is awesome! You are a great baker!
Just made this and took the cheesecake out of the oven. The salt caramel is truly outrageously delish. QUESTION: The cheesecake needs to cool overnight What do I do with the caramal overnight? AND will the caramel be soft tomorrow when the cheesecake has cooled?
Hi! That is great! You add the salt caramel the next day as it tends to dissolve on the cheesecake if left for too long! You can read all about it in the written recipe! I hope you enjoy this and many more cheesecakes of mine! Thanks for reaching out!
The caramel can be left on the counter in a sealed container just mix it the next day before using it. If needed warm it with a bigger bowl with warm water.
What temperature do you cook the crust and then what temperature for the cake and how long?
oh..heavenly
Thank you!!
Thanks for shareing
This is such great work
Thanks
When should you add the 1/4 tsp salt? And how much salted caramel would you add to the cheesecake batter itself for added flavor? Can’t wait to try this!
Hi, thank you for reaching out! So for the salted caramel I usually add salt after the heavy cream. I would say half a cup should give you a nice caramel flavor. Just dont add any additional sugar before and taste it before you add the eggs. This is a great improvement, thanks for the idea! If you want to you can make it dark and light swirled. That gives it a nice optic
Wow!! Awesome recipe! Thanks so much! Absolutely delicious!
V good cake
Thank you
Oh i love it
Looks delicious! 😋
Thank you!
Love it!
Thank you so much
Very nice
so nice👏👏👏 can you share strawberry cheese cake recipe please
Hello Nazan, here is the link to the strawberry cheesecake recipe: ruclips.net/video/1EiSUony84E/видео.html
Can I use this recipe for strawberry instead of ur strawberry recipe that takes 5 8oz cream cheese and replace the brown sugar with white sugar.
This looks good
Thank you so much! It is one of my most popular recipes :)
When can I add the cornstarch in the caramel sauce? I saw it in the description box
Hi, cornstarch is added to the part of the caramel sauce that goes inside the cheesecake! So after making the caramel sauce put the part aside that is used for decoration and add cornstarch to the rest. I hope that was helpful! Feel free to reach out anytime
You didn’t use a springform pan. How in the world did you get out your cheesecake and have it look so perfect?
Hello Anthony, I used a Fat Daddios Cheesecake pan. It looks like a regular cake pan but it has a removable bottom. I hope this was helpful! Have a nice day!
@@LUISABAKES ah, no wonder. It looks like a cake pan. It makes sense there is a removable bottom. Thanks for responding. I want to try your recipe. Looks amazing!
@@anthonychen8870 Thank you so much! Happy baking and thank you for your question!
@@LUISABAKES by the way, I’ve made this 3 times in the past month. Everyone loves it! Thanks for your recipe.
@@anthonychen8870 Oh wow there is no better compliment for a baker! Thank you so much for your feedback! It means the world to me!
Awesome
Thanks a lot!
Looks amazing, but do you think the recipe will work in Uk?We don't have block cream cheese here, Thank you
It should work! It might be a bit softer than mine but it should still taste the same! I made the peach cobbler cheesecake in Germany with my friend and it came out great!
Hello sir
Can you use this recipe to make mini cheesecakes(using a 12 mini cheesecake pan)? If so, would you simply reduce the baking time down?
Hi, sorry I just saw your comment! Of course you can make it in mini! I usually bake the mini cheesecakes at 325 degrees Fahrenheit for about 25 minutes in a waterbath!
@@LUISABAKES Thank you!
@@alissonmeyer2743 You are welcome
When did u add the cornstarch to caramel
I just wish that the times and temperatures were included in the transcript.
It has a written recipe link in the description
Is the caramel recipie the same caramel used on the layer and the top? Should the same amount of heavy cream be added for the thick layer?
Hi, yes the caramel recipe is the amount for the filling and the topping. After making the caramel you separate about 3/4 of a cup for the top and you mix in cornstarch to the rest. I explain that in the written recipe! If you only want to make the amount for the filling I think half of the amount should be enough. Feel welcome to ask away if you have any questions! Happy baking!
@Luisa your caramel recipe shows 7tbsp of cornstarch yet you dnt mention it or add it at the end as you’re making the sauce
Do we add the cornstarch??
Hi, always make sure to read the written recipe! Cornstarch is only added to the part of the caramel sauce that is baked in the cheesecake to make it thicker.
The caramel says there are 7 tablespoons of cornstarch but in the video I don’t see when the corn starch is added
Hi, yes, thank you! The cornstarch is added to the part of the caramel which is going to be the baked caramel layer inside the cheesecake, to thicken it up. The rest of the caramel which is going to be the topping does not have cornstarch added. You find detailed instructions on my blog. Here is the link www.luisabakes.com/post/best-salted-caramel-cheesecake
How did you cook caramel brown in just 10 min? I just can't wrap my head around .. If you cook without water.. i get it. It'ts been now hour and half.. I'm still cooking it 🤦♀️ What I am doing wrong?
Hi Mirga, It all depends on the temperature. If you are cooking caramel at a too low temperature it will never caramelize. If you are using a too high temperature it will burn. I would recommend you start again and use a medium high heat. If you see it burning on the outside turn the heat down a notch and tilt your pan from side to side to evenly distribute the heat. Let me know if you have any other questions!
When do you put the corn starch in the caramel sauce? It’s in the ingredients list for it but I never see it put in in the video?
Hi, the cornstarch is only added to the caramel that goes into the cheesecake to help stabilizing it! There is a link to the written recipe in the description. Thanks for the question. Feel free to reach out anytime! Happy baking
I had that same question. 7TB of cornstarch is in the ingredients list for the caramel sauce.
Thank you, I was very confused about the corn starch
Hi, if I want to make in a 6 or 7inch cake pan, how do i reduce the ingredients?
Hello Amelia, I would suggest to use 2/3 of the ingredients for these sizes. So instead of 3 cream cheese packages only 2 and so on. I am sorry I have not made this in a smaller size.
I have an apple cider cheesecake recipe for a 6 inch baking pan. www.luisabakes.com/post/apple-cider-cheesecake
For that one I used also 24 oz cream cheese but it has no caramel layer. If you prefer higher cheesecakes I would recommend to just use the regular ingredients and if you have some left over you can make mini cheesecakes in cupcake molds.
The 6 inch cheesecake should take about 1 hour to bake with a water bath. Feel free to contact me any time and happy baking!
Wondering how she got that cake out of that cake pan. I would have thought she would have used a springform pan
Hi, I am using a removable bottom cheesecake pan. It works similar to a springform pan only that you do not open the sides you push it up from the bottom. In my newest video (Nutella Chocolate Cheesecake) I am showing how it works! Thanks for the question and I am happy to answer!
The 2 cups if sugar plus water never turned brown
Hi, I am sorry to hear that. When you make caramel it is important to use a rather high heat because otherwise the water is just going to evaporate and the sugar does not caramelize. If your heat is too hot it is going to burn to quickly so you have to be careful. Each stove top is different. You can try next time to use just a bit of water in the beginning and when it is caramelized add the rest of the water and mix it until smooth.
Yeah and mine crystalized.
Se ve deliciosa!😋👍❤️
De verdad esta riquisimo!
Hy me cant use other caramel diferent how sale super market
Hi you can use store bought caramel sauce like they sell for ice cream or you can use soft caramels and melt them at home!
@@LUISABAKES ok gracias luisa Bakes
@@RosaRodriguez-uq3zf De nada :)
Do you sell what you bake?
Hi! Not at the moment! I hope to in the future
WHAT?? Sell them privately!!! They are beautiful!
@@LUISABAKES
What size of pan was did you use
Hi, this is a 8 inch pan but you can use a 9 inch pan
@@LUISABAKES thank you
@@delflor1398 Welcome
🔥🔥🔥🔥🔥
❤❤ it's🎉🎉
It is one of my most popular recipes! You should check out Snickers cheesecake and pecan cheesecake! Both a hit
how much meen 24ouzs
Hi, 24 ounces is 680 gram
Where is the cornstarch in your caramel sauce.
Hello Marietess, the cornstarch is only added to the part of the caramel sauce that is baked. You can read it in my written recipe on my blog in the first step of the recipe :) I hope this was helpful!
www.luisabakes.com/post/best-salted-caramel-cheesecake
How did you get it out of the pan?!?!
Hi, I used a removable bottom pan from fat daddios. They are perfect for tall cheesecakes. It is just a bit tricky to take it out of the pan since you have to push it down but once you got it, you will love it!
You are magnificent my lady 💯😻
Thank you
Can i get some in the mail?
I wish I could send it out :D