Cheesecake with Salted Caramel
At a birthday party the other day, my friend brought this lovely baked lemon cheesecake with salted caramel sauce, served with whipped cream. The combination of the tangy lemon filling and the rich, velvety caramel was absolutely divine. Topped with fresh blueberries for a burst of freshness, every bite was a perfect balance of sweet and tart. It was the highlight of the dessert table and had everyone coming back for seconds!
Cheesecake with Salted Caramel
Base:
300 g Digestive oat biscuits
3 tbsp sugar
125 g melted butter
Filling:
600 g plain cream cheese
150 g sugar
2 tsp finely grated lemon zest
2 tsp vanilla extract or vanilla sugar
4 eggs
½ dl lemon juice
Salted Caramel Sauce:
150 g sugar
½ dl water
2 ½ dl heavy cream
1 dl maple syrup
30 g butter
¾ tsp salt
200 g blueberries – to decorate the cheesecake
Base:
Mix the oat biscuits, sugar, and melted butter in a food processor.
Line a lightly greased 22 cm springform pan with baking paper. It helps to grease the pan before placing the baking paper, as it stays in place better.
Place the pan in the fridge while preparing the filling.
Filling:
Beat the cream cheese with the sugar, lemon zest, and vanilla.
Add the eggs one at a time, mixing well with a hand mixer after each.
Mix in the lemon juice.
Pour the filling over the biscuit base and bake in the middle of the oven at 160°C for about 1 ½ hours.
Cool the cheesecake and refrigerate for 4-5 hours or overnight.
Salted Caramel Sauce:
Combine sugar and water in a saucepan and bring to a boil over medium heat until the sugar has melted and turns golden. Do not stir the mixture while heating.
Remove the saucepan from the heat and carefully add the cream, maple syrup, butter, and salt.
Return the pan to the heat and bring the mixture to a boil again, stirring continuously until you get a smooth caramel sauce.
Let the sauce cool.
Pour some of the caramel sauce over the cheesecake and decorate with a handful of blueberries.
Serve the rest of the caramel sauce alongside the cheesecake with whipped cream.
