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A rich white chocolate salted caramel cheesecake, freshly prepared.

White Chocolate Salted Caramel Cheesecake

This decadent White Chocolate Salted Caramel Cheesecake features a crushed biscuit crust, a creamy white chocolate cheesecake filling, and a homemade salted caramel topping. It's a perfect dessert for any special occasion.
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Prep Time 45 minutes
Cook Time 1 hour
Total Time 2 hours
Servings 12 slices
Calories 550 kcal

Equipment

  • Oven
  • Medium bowl
  • 9-inch springform pan
  • Electric mixer
  • Large bowl
  • Thin knife
  • Wire rack
  • Small saucepan
  • Whisk

Ingredients
  

For the Crust:

  • 1 ½ cups crushed digestive biscuits or graham crackers about 180g
  • ¼ cup granulated sugar 50g
  • ⅓ cup unsalted butter, melted 75g

For the White Chocolate Cheesecake:

  • 3 8-ounce/226g each blocks cream cheese, full-fat, softened
  • 1 cup granulated sugar 200g
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • ½ cup sour cream, full-fat 120ml
  • 6 ounces good quality white chocolate, melted and slightly cooled 170g

For the Salted Caramel Sauce:

  • ½ cup granulated sugar 100g
  • 2 tablespoons water
  • ¼ cup heavy cream, warmed 60ml
  • 2 tablespoons unsalted butter
  • ½ teaspoon sea salt, or to taste

Instructions
 

Prepare the Crust

  • Preheat oven to 325°F (160°C). Combine crushed biscuits, sugar, and melted butter; press into a 9-inch springform pan.
  • Bake for 8-10 minutes, then cool slightly.

Make the White Chocolate Filling

  • Beat softened cream cheese until smooth, then gradually add sugar and beat until light and fluffy.

Add Wet Ingredients

  • Beat in eggs one at a time, then stir in vanilla extract and sour cream until just combined.

Fold in White Chocolate

  • Gently fold in the melted and slightly cooled white chocolate until incorporated.

Bake the Cheesecake

  • Pour batter over crust and bake for 50-60 minutes until edges are set with a slight jiggle.
  • Turn off oven, prop the door open, and cool for one hour to prevent cracking.

Chill Thoroughly

  • Run a knife around the edge to loosen, cool completely on a wire rack, then refrigerate for at least 6 hours or overnight.

Craft the Salted Caramel

  • Combine sugar and water in a saucepan; cook until deep amber. Slowly whisk in warm heavy cream, then remove from heat.
  • Stir in butter and sea salt until smooth, then let cool to room temperature.

Assemble and Serve

  • Once chilled, remove springform pan sides and drizzle generously with cooled salted caramel. Slice and enjoy!

Notes

Ensure all ingredients are at room temperature for a smooth cheesecake batter. Do not overmix the cheesecake batter to prevent cracks during baking. For best results, allow the cheesecake to chill overnight.