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Ultra-Creamy Basque Cheesecake with Salted Caramel Sauce

A crustless, caramelized Basque-style cheesecake with an ultra-creamy interior, topped with homemade salted caramel sauce for the perfect sweet-salty balance.
Print Recipe
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 8 slices
Course: Dessert, Snack
Cuisine: European, Spanish
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

Cheesecake
  • 24 oz full-fat cream cheese softened
  • 1.25 cups granulated sugar
  • 4 large eggs room temperature
  • 2 cups heavy whipping cream
  • 0.25 cup all-purpose flour
  • 1 tsp vanilla extract
  • 1 pinch salt
Salted Caramel Sauce
  • 1 cup granulated sugar
  • 6 tbsp unsalted butter cubed, room temperature
  • 0.5 cup heavy cream
  • 1 tsp flaky sea salt

Equipment

  • Mixing bowls
  • 9-inch springform pan
  • Electric mixer
  • Saucepan

Method
 

  1. Preheat the oven to 400°F (200°C). Line a 9-inch springform pan with two layers of parchment paper, allowing overhang.
  2. Beat softened cream cheese until smooth, then add sugar and mix well.
  3. Add eggs one at a time, beating after each.
  4. Mix in heavy cream and vanilla, then sift in flour and salt, stirring until smooth.
  5. Pour batter into pan and bake for 50-60 minutes until top is caramelized and center jiggly.
  6. Cool at room temperature, then refrigerate for at least 4 hours.
  7. For sauce: Melt sugar in saucepan until amber, add butter, then cream, and stir in salt. Cool.
  8. Serve cheesecake sliced with caramel drizzle.

Notes

Let cheesecake chill overnight for best flavor. Sauce can be made ahead and stored in fridge.