Salted Caramel Cheesecake

This cheesecake combines two of my most favourite things in the world – salted caramel and cheesecake. It is so utterly delicious. How can it not be? Sweet, salty, bitter caramel folded inside tangy cheesecake batter, which is then generously poured on top of the baked cheesecake as well. This cheesecake is an absolute dream.

Recipe Notes:
*This is a small-batch recipe that makes one small 6-inch cheesecake that will serve 4-5 people.
*The caramel needs to be made ahead of time so it can set in the fridge.
*The cheesecake needs to set for at least 4 hours in the fridge after baking. It will not slice properly if not allowed to set.
*The cheesecake can be made a day or two in advance and stored in the fridge. Leftovers will last 4-5 days in the fridge, best stored in an air-tight container.
Notes on Ingredients:
*Biscuits: Use any biscuits you like. I love experimenting with different biscuits for my crust. Some great options are graham crackers, digestive biscuits, gingersnaps, oreos.
*Cream Cheese: 90% of this cake is cream cheese, so you really want to use the best you can find. I love Philadelphia Cream Cheese for cheesecakes. If you can’t find this particular one, I recommend using a cream cheese block. Skip the cream cheese that comes in a tub.
*Eggs: It is really important that you use room temperature eggs for this recipe. Otherwise your batter will just not have the smooth, creamy consistency we need.
*Greek Yogurt: Traditional cheesecake recipes use sour cream. However, sour cream isn’t easy available in Indian supermarkets, which is why I adapted this recipe to include yogurt. You may also use regular store-bought yogurt, it doesn’t have to be Greek. However, please do not use curd that has been set at home, only store-bought works here.


For the caramel:

  1. 100 g granulated sugar
  2. 45 g unsalted butter, cubed and at room temperature
  3. 50 ml heavy cream, at room temperature
  4. 1 teaspoon sea salt

For the cheesecake:

  1. 100 g digestive biscuits, crushed in a food processor
  2. 3 tablespoons butter, melted
  3. 475 g cream cheese, at room temperature
  4. 80 g sugar
  5. 2 eggs, at room temperature
  6. 1 tablespoon flour
  7. 1/2 teaspoon vanilla extract
  8. 3 tablespoons salted caramel sauce
  9. 4 tablespoons Greek yogurt


  1. Start by making the salted caramel as it needs time to set in the fridge. Make sure you have all your ingredients measured out and placed next to the stove. Place the sugar in a saucepan and cook over low heat. Do not stir.
  2. Let the sugar come to a deep amber colour and then take off the heat. Add in the cubes of butter and whisk together. Then add in the heavy cream and salt. Stir until smooth.
  3. Transfer to a glass jar and let cool slightly. Then place in the fridge while you make the cheesecake.
  4. Preheat oven to 160°C. Line a 6 inch loose-bottom cake pan with parchment paper. Grease the sides with butter and Set aside.
  5. In a mixing bowl, add the crushed biscuits and melted butter. Mix until you have a mixture that looks let wet sand. Transfer to the bottom of the cake pan and use the back of a spoon to press the crust to the bottom and going up the sides a bit. Bake for 11-12 or until golden.
  6. In a large mixing bowl, add the cream cheese. Use a whisk to beat the cream cheese until light and creamy. Switch to a spatula and fold the cream cheese to knock out some of the air. Fold in the flour and sugar.
  7. In a small bowl, beat the eggs, yogurt, caramel and vanilla with a fork and then fold into the cheesecake mixture.
  8. Pour batter over the crust. Cover the bottom (outside) of the pan in two layers of aluminium foil. Then place the pan in a larger pan. Pour boiling water in the larger pan so it comes 3/4th of the way up to the pan inside.
  9. Bake for 60-70 minutes on the middle rack of the oven. You will know the cheesecake is done when the edges are golden, slightly puffed up and the centre is still slightly wobbly. Turn the oven off and let cool for an hour with the oven door cracked open slightly.
  10. Then pour the leftover caramel sauce along with some sea salt flakes on top and place in the fridge for at least 4 hours before slicing and serving.