Imen Dridi Delight your taste buds with Jamie Oliver’s Salted Caramel Cheesecake, featuring a luscious blend of gingersnap cookies, butter, Philadelphia cream cheese, and our divine salted caramel sauce. With a straightforward process, bake at 350F, then let it chill for 4 hours. Indulge in cream cheese,eggs, and a pinch of sea salt for an irresistible treat.
More Jamie Oliver Recipe:
- Jamie Oliver Baked Vanilla Cheesecake
- Jamie Oliver Cheesecake Raspberry
- Jamie Oliver Cheesecake Lemon
🤎 Why You’ll Love This Salted Caramel Cheesecake Recipe:
- Guaranteed Deliciousness: With Jamie Oliver’s stamp of approval, you can trust that this Salted Caramel Cheesecake is not only delicious but a crowd-pleaser.
- Balanced Sweetness: Jamie Oliver strikes the perfect balance between sweetness and savory notes, ensuring a harmonious flavor profile in every bite.
- Enhanced Indulgence: The addition of salted caramel elevates the traditional cheesecake, adding a layer of indulgence that distinguishes this recipe.
❓ What Is Jamie Oliver Salted Caramel Cheesecake Recipe?
Jamie Oliver Salted Caramel Cheesecake is a symphony of ingredients including gingersnap cookies, cream cheese, and a touch of vanilla. This heavenly creation requires precision and patience, resulting in a creamy delight.
🍪 Jamie Oliver Salted Caramel Cheesecake Ingredients
Gingersnap Cookie Crust
- 2 cups (250g) ground gingersnap cookies, regular or gluten free
- 1/4 cup (50g) granulated sugar
- 6 tbsp unsalted butter, melted
Salted Caramel Cheesecake
- 2 lbs full fat Philadelphia cream cheese, room temp
- 1 cup (200g) granulated sugar
- 2 tbsp all purpose flour or gluten free flour
- 4 large eggs, room temp
- 1 tsp vanilla bean paste
- 1/2 cup (120g) full fat sour cream, room temp
- 1/3 cup (82g) of our salted caramel sauce, cooled
- Flaky sea salt (for topping)
🥮 How To Make Salted Caramel Cheesecake
- Let the caramel cool in the fridge in a heatproof container while we whip up the cheesecake.
Gingersnap Cookie Crust
- Warm up the oven to 350F and grease a 9-inch springform pan on the bottom and sides. If you want to, you can line the bottom with parchment paper.
- Put the sugar, melted butter, and ground cookies in a bowl and mix them together. Mix the crumbs until they are all evenly wet. Press the mixture into the pan’s bottom and about two thirds of the way up its sides.
- Once it’s done baking, take it out and let it cool while we make the filling.
Salted Caramel Cheesecake
- Turn down the heat to 325F and put a big roast pan on the bottom rack.
- Using a hand mixer or a stand mixer with a paddle attachment, mix the cream cheese, sugar, and flour together while they are still room temperature. Low speed mixing until smooth. Clean the bowl out.
- Now, turn on the heat and boil a medium-sized pot of water. This will be our water bath.
- Add the eggs one at a time to the batter, scraping the bowl down every so often.
- As soon as all the eggs are mixed in, clean the bowl once more.
- Include the sour cream, sugar, and vanilla.
- Mix the batter one last time by hand with a rubber spoon to make sure everything is well mixed.
- After adding the batter to the base, hit the pan on the counter a few times to get rid of any air bubbles.
- When the water is hot, carefully pour it into the roasting pan. Then, put the cheesecake on the middle rack, right on top of the water.
- Cook for eighty minutes. The edges will be done when they’ve puffed up and the middle will move a little when you move the pan.
- Offset the oven and leave the cheesecake inside for 45 minutes with the door slightly open.
- Then, pour the rest of the caramel sauce over the cheesecake and put it in the fridge.
- Take the caramel out of the fridge and heat it for 30 seconds to make it thinner.
- The cheesecake should be put in the fridge for at least 4 hours to set, but overnight is better.
- To serve, add a pinch of fine sea salt on top. To keep the caramel’s form, I suggest serving it a little chilled.
💭 Recipe Tips:
- Room Temperature Ingredients: Ensure cream cheese, eggs, and sour cream are at room temperature for a smoother batter.
- Even Crust: Press the gingersnap crust evenly for consistent texture.
- Water Bath: Use a water bath to prevent cracks in the cheesecake.
- Slow Cooling: Allow the cheesecake to cool gradually to avoid cracks.
🍨 What To Serve With Salted Caramel Cheesecake?
Serve Salted Caramel Cheesecake with Vanilla Ice Cream ,Whipped Cream, Salted Caramel Sauce,Fresh Berries ,Chocolate Shavings, Toasted Nuts.
🎚 How To Store Leftovers Salted Caramel Cheesecake?
- In the fridge: Store Leftovers Salted Caramel Cheesecake covered for up to 5 days.
- In the freezer: Wrap Leftovers Salted Caramel Cheesecake and freeze for up to 3 months.
🥵 Can I Reheat Leftovers Salted Caramel Cheesecake?
Yes, you can reheat leftovers of Salted Caramel Cheesecake gently in the microwave. Use a low power setting for short intervals, about 10-15 seconds, just to slightly warm it, ensuring the texture remains creamy and doesn’t overheat.
FAQ’S
Can I Use A Different Type Of Cookie For The Crust?
Yes, you can use a different type of cookie for the crust choose your favorite or one that complements the flavors.
How Do I Avoid Overmixing The Cheesecake Batter?
Mix cream cheese, sugar, and flour at low speed until smooth add eggs one at a time, scraping the bowl. Hand mix sour cream, sugar, and vanilla to avoid overmixing.
How Do I Know If The Cheesecake Is Done Cooling In The Oven With The Door Slightly Open?
Leave it in the oven with the door slightly open for 45 minutes after baking the edges will puff up, and the middle will have a slight jiggle when moved.
How Can I Make The Caramel Sauce Thicker If It’s Too Runny?
If the caramel is too runny, let it cool in the fridge to thicken adjust the consistency as needed.
More Jamie Oliver Recipe:
Jamie Oliver Salted Caramel Cheesecake Nutrition Fact
- Calories: 1240
- Total Fat: 73g
- Saturated Fat: 43g
- Trans Fat: 2.5g
- Cholesterol: 300mg
- Sodium: 750mg
- Total Carbohydrates: 130g
- Dietary Fiber: 2g
- Sugars: 107g
- Protein: 15g
Jamie Oliver Salted Caramel Cheesecake
Description
Delight your taste buds with Jamie Oliver’s Salted Caramel Cheesecake, featuring a luscious blend of gingersnap cookies, butter, Philadelphia cream cheese, and our divine salted caramel sauce. With a straightforward process, bake at 350F, then let it chill for 4 hours. Indulge in cream cheese,eggs, and a pinch of sea salt for an irresistible treat.
Ingredients
Gingersnap Cookie Crust
Salted Caramel Cheesecake
Instructions
- Let the caramel cool in the fridge in a heatproof container while we whip up the cheesecake.
- Warm up the oven to 350F and grease a 9-inch springform pan on the bottom and sides. If you want to, you can line the bottom with parchment paper.
- Put the sugar, melted butter, and ground cookies in a bowl and mix them together. Mix the crumbs until they are all evenly wet. Press the mixture into the pan’s bottom and about two thirds of the way up its sides.
- Once it’s done baking, take it out and let it cool while we make the filling.
- Turn down the heat to 325F and put a big roast pan on the bottom rack.
- Using a hand mixer or a stand mixer with a paddle attachment, mix the cream cheese, sugar, and flour together while they are still room temperature. Low speed mixing until smooth. Clean the bowl out.
- Now, turn on the heat and boil a medium-sized pot of water. This will be our water bath.
- Add the eggs one at a time to the batter, scraping the bowl down every so often.
- As soon as all the eggs are mixed in, clean the bowl once more.
- Include the sour cream, sugar, and vanilla.
- Mix the batter one last time by hand with a rubber spoon to make sure everything is well mixed.
- After adding the batter to the base, hit the pan on the counter a few times to get rid of any air bubbles.
- When the water is hot, carefully pour it into the roasting pan. Then, put the cheesecake on the middle rack, right on top of the water.
- Cook for eighty minutes. The edges will be done when they’ve puffed up and the middle will move a little when you move the pan.
- Offset the oven and leave the cheesecake inside for 45 minutes with the door slightly open.
- Then, pour the rest of the caramel sauce over the cheesecake and put it in the fridge.
- Take the caramel out of the fridge and heat it for 30 seconds to make it thinner.
- The cheesecake should be put in the fridge for at least 4 hours to set, but overnight is better.
- To serve, add a pinch of fine sea salt on top. To keep the caramel’s form, I suggest serving it a little chilled.
Salted Caramel Sauce
Gingersnap Cookie Crust
Salted Caramel Cheesecake
Notes
- Room Temperature Ingredients: Ensure cream cheese, eggs, and sour cream are at room temperature for a smoother batter.
Even Crust: Press the gingersnap crust evenly for consistent texture.
Water Bath: Use a water bath to prevent cracks in the cheesecake.
Slow Cooling: Allow the cheesecake to cool gradually to avoid cracks.
