Salted caramel cheesecake

Salted caramel cheesecake

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(16 ratings)

Prep: 30 mins Cook: 35 mins plus at least 3 hrs cooling


cuts into 12 slices

Barney Desmazery's make-ahead cheesecake means you can serve up a showstopper and still be at the heart of a family celebration 

Nutrition and extra info

Nutrition: per serving

  • kcal435
  • fat26g
  • saturates16g
  • carbs41g
  • sugars31g
  • fibre1g
  • protein9g
  • salt0.7g
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    For the base

    • 50g butter, melted, plus extra for the tin



      Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

    • 200g chocolate digestives

    For the filling and topping

    • 750g (3 tubs) cream cheese
    • 300g caramel sauce (dulce de leche) from a tin or jar
    • 1 tsp vanilla extract
    • 150g golden caster sugar
    • 2 tbsp plain flour
    • 4 medium eggs


    1. Heat oven to 180C/160C fan/ gas 6. Butter a 23cm springform cake tin and line the base with baking parchment. Tip the biscuits into a food processor, blitz to crumbs and pour in the melted butter. (You could also tip the biscuits into a bag, bash with a rolling pin into crumbs and mix in the butter.) Press the biscuit mixture into the base of the tin – the easiest way to do this is by flattening it with your hand under a sheet of cling film. Place the tin on a tray and bake for 10 mins, then remove from the oven to cool.

    2. Meanwhile, scrape the cream cheese into a bowl with 3 tbsp of the caramel sauce, the vanilla, sugar and flour, and beat until smooth. Beat in the eggs, one at a time, until you have a thick, smooth custard consistency. Tip over the base, scraping the bowl clean, and bake in the oven for 10 mins. Reduce the temperature to 140C/120C fan/gas 1 and continue to bake for 25-30 mins until there is a slight wobble in the centre. Turn off the heat and leave the door just slightly ajar – a tea towel holding the door open is ideal. This should leave you with a completely smooth top, but if there are a couple of small cracks, don’t worry. Leave the cheesecake in the oven until completely cool (overnight is fine), then chill until needed. Will keep in the fridge for two days.

    3. On the day, loosen the sides of the cheesecake from the tin with a knife and remove the base (although I usually serve it straight from the tin base). Add a large pinch of flaky sea salt to the rest of the caramel sauce, then spoon it over the cake and swirl with the back of the spoon. The cheesecake will sit happily on a stand at room temperature for a couple of hours. Just before serving, sprinkle with extra sea salt, if you like.

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    Comments, questions and tips

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    1st Jun, 2019
    Followed recipe exactly and used full fat Philadelphia cheese. It worked perfectly and set just right. Delicious recipe. You have to be brave and turn off the oven when there is still a wobble to the batter. Mine set perfectly and didn't crack at all. Would recommend.
    20th Jun, 2018
    I followed this recipe almost to the letter and it was fantastic. I made the cheesecake for a family meal and everyone raved about it. The only thing I did differently was use Tesco Finest salted caramel sauce in jar instead of dulce de leche. I also ensured to use full fat cream cheese. The consistency and taste was perfect and I'll be making this recipe again.
    Hunter Carter's picture
    Hunter Carter
    22nd Mar, 2018
    its good that is all i can say
    7th Mar, 2018
    For any of you saying this won't set properly, make sure you are using full-fat cheese. I went down the route of using reduced fat cream cheese in other recipes and it doesn't work. So unless a recipe asks for low-fat cheese, always use full fat.
    31st Dec, 2017
    I made this for Christmas Day 2017. It was so popular, I'm making it again for New Year's Day. I suspect that Nibbie is correct. I used full fat cream cheese and it was perfect. Using reduced fat cream cheese would make it very runny, I think.
    28th Oct, 2017
    Agree with Adam Drew above. The mixture is very runny and I'm leaving mine in oven like Adam for 50mts because it is still liquid at 25mts. I automatically bought reduced fat soft cheese and I think this may explain why my mixture is like liquid. Perhaps those who attempted it successfully used a full fat soft cheese rather than a lower fat version.
    23rd Sep, 2017
    I don't think this recipe has been tested properly. The cheese mixture was extremely runny when mixed, and took 50 minutes in the oven plus 90 minutes cooling in the oven afterwards before it set. Tastes great, but 25 minutes is nowhere enough to set the mixture.
    6th Jun, 2017
    Hated it first attempt
    6th Jun, 2017
    Amazing, exicite dish Loved it second attempt
    6th May, 2017
    mixture is very runny, taste was good would use my usual receipe next time and add caramel. Using a springform tin means the mixture will leak, if using this recipe i would say use 50% more base to get good covering on the base.


    Jade Shepherd's picture
    Jade Shepherd
    17th Aug, 2018
    Hi, going to make this for my mums birthday. Will this stay in the freezer (I know some cheesecakes can stay in the freezer for up to 5 days) or just the fridge?
    goodfoodteam's picture
    19th Aug, 2018
    Thanks for your question. We don't recommend freezing this cheesecake but you can make it up to two days in advance up until the end of step 2 and store it in the fridge.
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