Salted Caramel Cheesecake Recipe | Bonni Bakery (2024)

Boy are you in for a treat with this Salted Caramel Cheesecake! If you're a 'sweet and salty' fiend like I am, this will be your new favourite cheesecake! I use this glaze for a Salted Caramel and Chocolate Tart that was one of our best sellers in the bakery, then one day I tried it on top of a baked cheesecake and the result was just... Mwuah! There are so many flavours going on here, the subtle tang of the cheesecake, the super sweet caramel, the little nuggets of sea salt that burst in your mouth and the dark chocolate on top just rounding everything off - it's heavenly!

What is a Baked Cheesecake?

A lot of people don't realize there are two distinct kinds of cheesecake - baked and unbaked. The most common kind of cheesecake is unbaked, and that's probably the kind you're most used to. But if you've ever had a New York Cheesecake - that is baked! Baked cheesecakes are more firm and have a kind of crumbly 'melt in the mouth' thing going. Unbaked cheesecakes tend to be more silky and creamy. Both are utterly delicious! You could technically put this salted caramel glaze on an unbaked cheesecake, but I wouldn't recommend it as unbaked cheesecakes tend to be sweeter than baked ones, and this glaze really needs a less sweet base to balance it out.

Tips on the Salted Caramel Glaze

When making the glaze you have to work quite quickly, so it helps to measure everything out in advance so you're not fumbling to measure things at speed - especially since the caramel you're dealing with will be very hot.

It's important to sieve the icing sugar before adding it to the caramel, this stops any large lumps from forming. If there are lumps, just keep stirring and squishing the lumps against the side of the pot with your spoon, they will eventually smooth out.

If the glaze seems too runny when you're ready to pour, just keep stirring for a few minutes, it will thicken as it cools down.

Chocolate Decoration

I really recommend you don't skip the chocolate decoration on top. This cheesecake is delicious on its own, but the dark chocolate just gives it something extra special! Also make sure you use a dark chocolate as the bitterness against the caramel is what makes it so magical. A milk or semi-sweet chocolate would add to the sweetness instead of balancing it.

I simply melted the chocolate in the microwave at 30 second intervals and then put it in a piping bag and snipped a small hole in the end to make the pattern here. But you could easily just spoon the chocolate over or even to a 'Jackson Pollock' style.

Dessert to Impress

This is certainly not the easiest recipe in my collection, there are a lot of steps to pull together - but it sure is a showstopper and is a great dessert for dinner parties or anywhere you're trying to impress!

Recipe

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