Strawberry Cheesecake with Salted Caramel
Prep time: 
Cook time: 
Total time: 
Serves: 12
For the salted caramel sauce
  • 200g granulated sugar
  • 90g salted butter, cut into cubes
  • 120 ml heavy cream
  • ¾ teaspoon sea salt
For the crust
  • 2 cups graham cookies, crushed until they form fine crumbs
  • 4 tablespoons salted butter, melted
  • 2 tablespoon brown sugar
For the cheesecake
  • 750g cream cheese at room temperature
  • ¾ cup fine sugar
  • 3 large eggs; room temperature
  • ½ cup heavy cream
  • 1 teaspoon vanilla extract
  • ⅓ cup of salted caramel sauce for cheesecake and more for topping
For the salted caramel
  1. Heat granulated sugar in a medium saucepan over medium heat, stirring constantly till it melts into an amber colored syrup.
  2. Once sugar is completely melted, immediately add the butter. Stir the butter into the caramel until it is completely melted, about 2-3 minutes.
  3. Very slowly, drizzle in ½ cup of heavy cream while stirring and allow the mixture to boil for 1 minute.
  4. Remove from heat and stir in ¾ teaspoon of salt. Allow to cool down before using.
  5. Note: You can make this caramel in advance. This can be store in the refrigerator for up to 2 weeks. Warm the caramel in the microwave for about 10-15 seconds before using it.
For the cheesecake
  1. Preheat oven to 325°F. Tightly wrap a 9-inch springform pan in aluminium foil.
  2. Mix together the crust ingredients and press into the bottom of your pan.
  3. Bake for 6 minutes and let it cool completely.
  4. In the bowl of your stand mixer, beat the cream cheese until smooth. Once smooth, add sugar and mix well.
  5. Add eggs, one at a time, fully incorporating each before adding the next.
  6. Add heavy cream and vanilla and mix until smooth.
  7. Pour half of the cheesecake batter into prepared crust
  8. Drizzle with ⅓ cup of the salted caramel sauce and pour the remaining batter into the pan.
  9. Place pan into a larger pan and pour boiling water into the larger pan until halfway up the side of the cheesecake pan (bain marie).
  10. Bake 50-60 minutes or until the edges will appear to be set, but the center will still have some jiggle to it.
  11. Turn off the oven, but leave the door cracked and allow the cheesecake to rest in the cooling oven for one hour.
  12. After one hour has passed, remove the cheesecake from the water bath and let it cool completely before placing this in the refrigerator for at least 8 hours or overnight.
  13. Top with fresh strawberries and drizzles of the caramel sauce.
Recipe by Maya Kitchenette at