Dreamy Salted Caramel Cheesecake Recipe: Sweet Bliss in Every Bite

Sweet dreams come alive with a decadent salted caramel cheesecake that promises pure indulgence.

My kitchen always buzzes with excitement when this luxurious dessert takes center stage.

Rich cream cheese blends seamlessly with buttery caramel, creating a symphony of flavors that dance across your palate.

Silky smooth textures mingle with delicate salt crystals, offering an unexpected twist on classic comfort.

Creamy layers tell a delicious story of culinary passion and precise technique.

Each slice delivers a perfect balance between sweet and salty notes that will make your taste buds sing.

You’ll want to savor every single remarkable bite of this show-stopping dessert.

What You’ll Need For Mary Berry Salted Caramel Cheesecake

• Plain Flour: The base for creating a light and fluffy cake texture.
• Caster Sugar: Provides sweetness and helps with cake's tenderness.
• Eggs: Bind ingredients together and add richness to the cake.
• Butter: Adds moisture and enhances the cake's flavor.
• Baking Powder: Helps the cake rise and become light.

• Butter: Creates a creamy and smooth frosting base.
• Icing Sugar: Provides sweetness and helps thicken the frosting.
• Caramel: Adds a rich and deep flavor to the frosting.
• Salt: Balances the sweetness and enhances the caramel taste.

• Fudge: Adds a sweet and indulgent garnish to the cake.

How To Make Mary Berry Salted Caramel Cheesecake Easily

Step 1: Prepare Baking Equipment

Preheat the oven to 180°C (160°C fan) or Gas Mark 4. Prepare two 20cm round cake tins by lining them with parchment paper to prevent sticking.

Step 2: Mix Cake Batter

Gather all cake ingredients in a large mixing bowl. Use an electric mixer to blend the ingredients thoroughly, beating for approximately 2 minutes until the mixture becomes smooth and well-combined.

Step 3: Fill Cake Tins

Carefully divide the cake batter between the prepared cake tins. Use a spatula to spread and smooth the tops of the batter, ensuring an even surface for consistent baking.

Step 4: Bake the Cake Layers

Place the cake tins in the preheated oven. Bake for 25-30 minutes, watching for the cakes to rise and turn a beautiful golden brown color. The cakes should spring back when lightly touched.

Step 5: Cool Cake Layers

Remove the cakes from the oven. Allow them to cool in the tins for 5 minutes, then transfer to a wire rack to cool completely. Cooling ensures the cake structure sets properly.

Step 6: Prepare Caramel Frosting

In a clean mixing bowl, cream together butter and powdered sugar. Gently fold in the remaining caramel and a touch of salt, creating a rich and creamy frosting with a perfect balance of sweetness and saltiness.

Step 7: Assemble the Cake

Spread one-third of the caramel frosting between the two cake layers as a delicious filling. Use the remaining frosting to cover the top and sides of the cake, creating a smooth and even coating.

Step 8: Finish and Chill

Sprinkle chopped fudge over the top of the cake for added texture and visual appeal. Briefly chill the cake to set the frosting before slicing and serving this delectable salted caramel cheesecake.

Tips To Get Mary Berry Salted Caramel Cheesecake Just Right

• Smooth Batter Magic: Mix ingredients thoroughly for 2 minutes to ensure a light, even cake texture without lumps.
• Perfect Baking Timing: Check cake at 25 minutes to prevent over-browning, using a skewer to test doneness by inserting into center.
• Cooling Technique: Let cakes rest in tins for 5 minutes first, then transfer to wire rack to prevent soggy bottoms and maintain structural integrity.
• Frosting Finesse: Gently fold caramel and salt into buttercream to create a balanced, swirled flavor without overmixing.
• Fridge Final Touch: Chill cake briefly after decorating to set frosting and help fudge pieces adhere perfectly.

Creative Options For Mary Berry Salted Caramel Cheesecake

• Gluten-Free Caramel Cheesecake: Replace regular flour with almond or gluten-free flour blend. Use certified gluten-free ingredients for the cake and caramel layers.
• Vegan Salted Caramel Cake: Substitute dairy ingredients with coconut cream, plant-based butter, and vegan cream cheese. Use aquafaba or flax eggs for binding.
• Low-Sugar Version: Replace sugar with stevia or monk fruit sweetener. Use sugar-free caramel sauce and reduce overall sweetness while maintaining rich flavor profile.
• Chocolate Salted Caramel Variation: Add cocoa powder to cake batter. Include dark chocolate chips in filling and drizzle melted chocolate over the finished cake for extra decadence.

Top Pairings For Mary Berry Salted Caramel Cheesecake

• Pair with Creamy Caramel Latte: The rich, buttery notes of the salted caramel cheesecake beautifully complement a warm, velvety caramel latte. The espresso's boldness cuts through the cake's sweetness, creating a perfect balance.
• Match with Aged Tawny Port: A glass of smooth, amber-colored tawny port enhances the caramel and salt flavors. Its nutty undertones and subtle sweetness create a luxurious dessert experience.
• Serve with Vanilla Bean Ice Cream: A scoop of creamy vanilla bean ice cream provides a cool, refreshing contrast to the dense, rich cheesecake. The vanilla's smoothness highlights the cake's caramel and salt elements.

How To Store Mary Berry Salted Caramel Cheesecake Safely

• Store covered cheesecake in an airtight container for up to 3-4 days. Place plastic wrap directly on the surface to prevent drying out.
• Wrap entire cheesecake tightly in plastic wrap, then aluminum foil. Freeze for 1-2 months. Thaw overnight in refrigerator before serving.
• Separate slices with parchment paper, wrap individually in plastic wrap, and store in freezer-safe container for easy single-serving access.
• Bring refrigerated cheesecake to room temperature for 15-20 minutes before serving. Avoid microwaving to maintain texture and prevent soggy crust.

Mary Berry Salted Caramel Cheesecake Questions Answered

• How do I prevent my cheesecake from cracking?

Use room temperature ingredients, avoid overmixing the batter, and bake in a water bath to create even, gentle heat that helps prevent cracks.

• Can I make this cheesecake ahead of time?

Yes, you can prepare the cheesecake 1-2 days in advance. Keep it refrigerated and add fresh toppings just before serving to maintain the best texture and flavor.

• What type of caramel works best for this recipe?

A thick, high-quality store-bought caramel sauce or homemade salted caramel works perfectly. Choose a sauce that’s rich and not too runny for the best results.

Why Mary Berry Salted Caramel Cheesecake Tastes Amazing

• Craft Spectacular Dessert: Impress guests and family with a professional-looking salted caramel cheesecake that looks like it came from a bakery.
• Master Simple Baking Skills: Follow straightforward steps that even beginner bakers can complete successfully, creating a delicious treat without complex techniques.
• Crowd-Pleasing Flavor Combination: Enjoy the perfect balance of sweet caramel and subtle salt, which creates an irresistible taste that appeals to different palates and makes everyone happy.
• Quick Party Showstopper: Prepare a stunning dessert that works brilliantly for birthdays, gatherings, or weekend celebrations without spending hours in the kitchen.

Salted Caramel Cheesecake Recipe

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4.8 from 16 reviews

• Total Time: 32-37 minutes
• Yield: 8 1x

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Description

Salted caramel cheesecake delivers a luxurious dance of sweet and salty flavors that will enchant dessert enthusiasts. Creamy layers nestled on a buttery graham cracker crust promise pure indulgence for anyone craving a sophisticated twist on classic cheesecake.

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Ingredients

Scale 1x2x3x

Main Ingredients:

• 225 grams (8 ounces) baking spread
• 250 grams (9 ounces) butter, very soft
• 4 eggs
• 225 grams (8 ounces) self-raising flour
• 175 grams (6 ounces) caster sugar
• 250 grams (9 ounces) icing sugar
• 1 × 379 grams incarnation caramel

Sugars and Flavor Enhancers:

• 55 grams (2 ounces) light muscovado sugar
• 1 teaspoon vanilla extract
• 12 teaspoons fine sea salt
• 115 grams (4 ounces) salted caramel fudge, chopped into small pieces

Binding and Leavening Agents:

• 1 teaspoon baking powder
• 1 tablespoon milk

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Instructions

1. Prepare the oven at 180°C (160°C fan) / Gas 4 and line two 20cm round cake tins with parchment paper for easy removal.
2. In a spacious mixing bowl, thoroughly blend all cake ingredients using an electric mixer for precisely 2 minutes until smooth and well-incorporated.
3. Carefully distribute the batter evenly between the prepared tins, using a spatula to create a level surface.
4. Place the cake tins in the preheated oven and bake for 25-30 minutes, watching for a golden-brown appearance and a risen texture.
5. Remove cakes from the oven and allow to rest in the tins for 5 minutes, then transfer to a wire rack for complete cooling.
6. While cakes cool, create the frosting by whipping butter and icing sugar until light and fluffy, then gently fold in the remaining caramel and salt for a rich, balanced flavor.
7. Once completely cooled, assemble the cake by spreading one-third of the icing between the two cake layers as a delicate filling.
8. Cover the entire cake’s top and sides with the remaining frosting, creating a smooth and even coating.
9. Garnish the cake by sprinkling chopped fudge over the surface for added texture and visual appeal.
10. Briefly chill the cake to set the frosting, then slice and serve.

Notes

• Check cake doneness by inserting a skewer into the center, which should come out clean when baked perfectly.
• Use room temperature ingredients to ensure smooth, even mixing and better cake texture.
• Adjust salt quantity in caramel frosting based on personal taste preference, starting with small increments.
• Chill cake for at least 30 minutes before serving to help frosting set and enhance flavor melding.

• Prep Time: 7 minutes
• Cook Time: 25-30 minutes
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 8
• Calories: 527 kcal
• Sugar: 44 g
• Sodium: 371 mg
• Fat: 34 g
• Saturated Fat: 21 g
• Unsaturated Fat: 11 g
• Trans Fat: 0.5 g
• Carbohydrates: 48 g
• Fiber: 1 g
• Protein: 6 g
• Cholesterol: 105 mg