Mary Berry’s Salted Caramel Cheesecake is made with full-fat cream cheese, unsalted butter, caster sugar, light muscovado sugar, double cream, and soured cream, along with eggs, lemon juice, vanilla bean paste, and cornflour. This delicious salted caramel cheesecake recipe creates a rich and indulgent dessert that takes about 5 hours and 10 minutes to prepare and can serve up to 8 people.
Mary Berry Salted Caramel Cheesecake Ingredients
For the Salted Caramel:
- 100g/3½oz caster sugar
- 100g/3½oz light muscovado sugar
- 40g/1½oz unsalted butter (plus extra for greasing)
- 125ml/4fl oz double cream
- Good pinch of flaky sea salt
For the Cheesecake:
- 50g/1¾oz unsalted butter
- 150g/5½oz digestives (or ginger snaps), crushed
- 550g/1lb 4oz full-fat cream cheese
- 4 medium free-range eggs, lightly beaten
- 200g/7oz soured cream (or crème fraîche)
- 1 tsp lemon juice
- 1 tsp vanilla bean paste
- 2 tsp cornflour
How To Make Mary Berry Salted Caramel Cheesecake
- Make the Caramel: Put the caster sugar into a heavy-bottomed saucepan with 2 tablespoons of water. Set over low heat to dissolve without stirring. Bring to a boil and cook until deep amber. Swirl the pan occasionally but do not stir. Remove from heat and carefully stir in light muscovado sugar, butter, double cream, and salt. Return to low heat to melt any hardened caramel, then boil and simmer for 30 seconds. Pour into a bowl and let cool to room temperature.
- Prepare the Base: Preheat oven to 170°C/150°C Fan/Gas 3. Grease and line the base of a 20cm/8in springform tin with baking paper. Melt the butter and mix with crushed biscuits. Press into the base of the tin and bake for 5 minutes.
- Make the Cheesecake: Reserve 1 heaped tablespoon of caramel. Pour the rest into a mixing bowl. Add cream cheese and mix until smooth. Add eggs, soured cream, lemon juice, vanilla, and cornflour. Beat until smooth. Spoon the mixture into the tin and smooth the top. Place on a baking tray and bake for 45–50 minutes until set but with a slight wobble in the middle. Cool to room temperature, then chill for at least 4 hours or overnight.
- Serve: Remove cheesecake from the tin and place on a serving plate. Warm reserved caramel slightly and drizzle over the cheesecake before serving.
Recipe Tips
- Caramel Consistency: Ensure the caramel reaches a deep amber color before removing it from the heat for the best flavor. If it’s too light, it may taste too sweet rather than rich.
- Mix Smoothly: Mix the cream cheese and caramel thoroughly before adding other ingredients to avoid lumps in your cheesecake batter.
- Baking Temperature: Bake the cheesecake at the specified temperature and check for doneness by gently shaking the tin. The cheesecake should be set with a slight wobble in the middle.
- Chill Properly: Let the cheesecake cool to room temperature before chilling it. This helps prevent cracks and ensures it sets properly.
- Drizzle Warm Caramel: Warm the reserved caramel slightly before drizzling it over the cheesecake. This makes it easier to pour and helps it spread evenly.
What To Serve With Salted Caramel Cheesecake?
This rich salted caramel cheesecake pairs well with fresh berries, whipped cream, vanilla ice cream, or a light fruit compote. It can also be served alongside a simple coffee, herbal tea, or a glass of dessert wine for a delicious finish to your meal.
How To Store Leftovers Salted Caramel Cheesecake?
- Refrigerate: Let the leftover salted caramel cheesecake cool to room temperature. Then, cover it with plastic wrap or foil and refrigerate. It will keep in the fridge for up to 5 days.
- Freeze: If you need to freeze the cheesecake, wrap it tightly in plastic wrap and foil to prevent freezer burn. It can be frozen for up to 2 months. Thaw it in the fridge for several hours or overnight before slicing.
Mary Berry Salted Caramel Cheesecake Nutrition Facts
Serving Size: 1 slice (based on 8 servings)
- Calories: 580
- Total Fat: 36g
- Saturated Fat: 22g
- Cholesterol: 155mg
- Sodium: 290mg
- Potassium: 150mg
- Total Carbohydrate: 57g
- Dietary Fiber: 1g
- Sugars: 44g
- Protein: 7g
Try More Mary Berry Recipes:
- Mary Berry Smoked Salmon Roulade
- Mary Berry Turkey And Ham Pie
- Mary Berry Leftover Turkey Pie
- Mary Berry Spanish Chicken
Mary Berry Salted Caramel Cheesecake
Description
Mary Berry’s Salted Caramel Cheesecake is made with full-fat cream cheese, unsalted butter, caster sugar, light muscovado sugar, double cream, and soured cream, along with eggs, lemon juice, vanilla bean paste, and cornflour. This delicious salted caramel cheesecake recipe creates a rich and indulgent dessert that takes about 5 hours and 10 minutes to prepare and can serve up to 8 people.
Ingredients
For the Salted Caramel:
For the Cheesecake:
Instructions
- Make the Caramel: Put the caster sugar into a heavy-bottomed saucepan with 2 tablespoons of water. Set over low heat to dissolve without stirring. Bring to a boil and cook until deep amber. Swirl the pan occasionally but do not stir. Remove from heat and carefully stir in light muscovado sugar, butter, double cream, and salt. Return to low heat to melt any hardened caramel, then boil and simmer for 30 seconds. Pour into a bowl and let cool to room temperature.
- Prepare the Base: Preheat oven to 170°C/150°C Fan/Gas 3. Grease and line the base of a 20cm/8in springform tin with baking paper. Melt the butter and mix with crushed biscuits. Press into the base of the tin and bake for 5 minutes.
- Make the Cheesecake: Reserve 1 heaped tablespoon of caramel. Pour the rest into a mixing bowl. Add cream cheese and mix until smooth. Add eggs, soured cream, lemon juice, vanilla, and cornflour. Beat until smooth. Spoon the mixture into the tin and smooth the top. Place on a baking tray and bake for 45–50 minutes until set but with a slight wobble in the middle. Cool to room temperature, then chill for at least 4 hours or overnight.
- Serve: Remove cheesecake from the tin and place on a serving plate. Warm reserved caramel slightly and drizzle over the cheesecake before serving.
Notes
- Caramel Consistency: Ensure the caramel reaches a deep amber color before removing it from the heat for the best flavor. If it’s too light, it may taste too sweet rather than rich
- Mix Smoothly: Mix the cream cheese and caramel thoroughly before adding other ingredients to avoid lumps in your cheesecake batter.
- Baking Temperature: Bake the cheesecake at the specified temperature and check for doneness by gently shaking the tin. The cheesecake should be set with a slight wobble in the middle.
- Chill Properly: Let the cheesecake cool to room temperature before chilling it. This helps prevent cracks and ensures it sets properly.
- Drizzle Warm Caramel: Warm the reserved caramel slightly before drizzling it over the cheesecake. This makes it easier to pour and helps it spread evenly.
Mary Berry Salted Caramel Cheesecake