If you’re looking for a Salted Caramel Cheesecake with big caramel flavour in every bite, you’ve found it. Swirls of buttery caramel baked right throughout the creamy cheesecake filling and extra caramel swished over the top, this is rich, creamy, sweet, salty and completely unapologetic!
This Salted Caramel Cheesecake was irritatingly hard to crack!
When you’re greedy like me and want proper caramel flavour in every bite – not just a faint whiff of “vaguely tastes like caramel ….. maybe?” – making a Salted Caramel Cheesecake suddenly becomes harder than it sounds.
I really thought it would be simple: swirl caramel through my favourite cheesecake batter, layer it, or pour it on top. But every option had problems. Swirls mostly melted away while baking or cracked if I used more caramel. In no-bake versions, the swirls and layers slid apart, and mixing caramel through often stopped the cheesecake setting properly. Pouring it on top just dripped off unless it was thick enough to glue your teeth together.
And while I originally wanted a tall round cheesecake, it simply couldn’t handle the weight of the caramel. Here’s one disaster. No, I was not making bundt-cheesecake!!! The middle just wouldn’t set with the amount of caramel I insisted on putting in! 😩
In the end, flavour won over looks. I went with a thinner, larger slab with swirls (excellent caramel-to-cheesecake ratio), embraced the cracks, filled them with caramel and drizzled more on top.
It might not be the most beautiful cheesecake around, but every bite of creamy cheesecake is loaded with salted caramel – and to me, that’s what really matters. Perfectly Imperfect!
PS. Watch everyone inspecting the slices to grab the one with the most cracks – because those have the most caramel.😉
Ingredients in Salted Caramel Cheesecake
Today’s salted caramel cheesecake is made with my classic baked cheesecake filling, tried and tested by many in the years since I first published it, including all sorts of flavour variations. It’s luscious and creamy but also light and aerated, that elusive combination of indulgent without being overly rich.
Here’s what you need to make this Salted Caramel cheesecake.
1. salted caramel sauce
Please don’t be tempted to use store bought. Besides the flavour being way, way superior, the thickness of the caramel here is made especially to ensure it doesn’t sink in the cheesecake batter which can prevent the cheesecake from setting properly, or the swirls sink.
Caster sugar / superfine sugar – These grains are finer than regular sugar / granulated sugar so it melts more evenly and provides a very good insurance policy against the risk of the toffee burning (notorious problem when making caramel). Regular sugar / granulated white sugar will work too, just keep a closer eye on the toffee as the sugar melts to ensure it doesn’t burn in patches (which will spoil the whole batch).
Cream – Thickened cream / heavy cream is my default but it any full fat pouring cream is fine. Don’t use clotted cream or thick scoop-able cream, it will make the caramel too thick.
Butter – Cold butter, cut into cubes. (PS I think I picked up the wrong block of butter for the ingredients shot, that block is way too big! 😂 We only use 75g (5 tablespoons).
Salt – I use cooking salt / kosher salt. If you’ve only got table salt, decrease the amount by 50%. If you’re using flakes, increase by 50%.
2. biscoff cheesecake base
I chose Biscoff for the base because it has built-in caramely flavours. However, it is pricier than other common biscuits used for cheesecake bases (and annoyingly, you really do need to get 2 packets though you’ll only use a bit of the 2nd packet) so see below for other biscuit options that are more economical options.
Biscoff – As noted above, I chose this because it has a lovely caramely flavour. Also, it’s very “in”, especially with the under 25 crowd – I know, I know, I’m so cool. 😂 However, it comes with a price tag, so feel free to use another plain biscuit.
Other biscuit options – Marie Crackers (common cheesecake base here in Australia), digestives, graham crackers (US).
Avoid biscuits/cookies coated with chocolate, or sandwiched with filling (like Oreos) because it may affect how well this no-bake base sets.
Butter – This is what holds the cheesecake base together and makes it solidify once baked.
Sugar – Just a smidge, for a boost of sweetness in the base.
Cinnamon – For an extra touch of extra flavour. If using a plain biscuit, double it.
Pinch of salt – To bring out the flavours!
3. cheesecake filling
The cheesecake filling is the same as my classic baked cheesecake, minus the lemon (odd with caramel) and minus the flour. I use a tiny smidge of flour in tall round cheesecakes to help with stability and prevent collapsing. No need to worry about that with a thinner slab cheesecake.
Cream cheese – I always use Philadelphia but if you’ve had success with another brand, feel free to use that.
Softened to room temperature – Take it out of the fridge at least 30 minutes prior so it is softened and will easily beat into a smooth fluffy mixture.
Blocks not tubs – This recipe calls for cream cheese blocks which are firmer than cream cheese in tubs which are softer as they are designed for spreading. If you can only get tubs, use that (same amount per recipe) and skip the sour cream in the ingredients.
Sugar – I use caster sugar (superfine sugar) which is my default for baking, but you can use regular sugar / granulated white sugar if that’s what you’ve got.
Vanilla – Please use vanilla extract which is real flavour extracted from vanilla beans (hence the name!) rather than vanilla essence which is imitation.
Sour cream – This lightens the filling so it’s not overly dense and rich. A thick plain yogurt could be substituted.
Large eggs at room temperature – Use eggs from a carton labelled “large eggs” which are ~55g /2 oz each, and bring them to room temperature before using so they incorporate into the batter. Trying to mix fridge cold eggs into cheesecake batter is a disaster – it solidifies the cream cheese so you end up with a gazillion lumps in the mixture. How do you think I know this?? 🤭 See here for what to do if you have eggs much larger or smaller.
How to make Salted Caramel Cheesecake
This cheesecake takes around 9 hours from start to finish, factoring in 7 hours of cooling and setting time (in oven then fridge), 1 hour of caramel cooling time, plus baking and preparation time. So start it early in the morning if you want to serve it for dinner. I usually make it the day before and refrigerate overnight.
1. Salted Caramel sauce – start 1 hour prior
Make the sauce first as it needs to fully cool to room temperature before using which can take up to 1 hour. You can also make caramel sauce ahead as it will keep in the fridge for 2 weeks.
Melt sugar in 4 batches – Put a saucepan over medium high heat (or medium if your stove is strong). Put in 1/4 of the sugar and let it melt (give it a stir if it needs encouragement to melt evenly). Once melted, add another 1/4, let it melt, and repeat twice more. Doing it this way reduces the risk of burning the caramel – notorious problem!
Amber colour – When the sugar has melted into a liquid, leave it on the stove for a minute or two until it becomes an amber colour. Don’t walk away as it will go from golden toffee to burnt in a flash!
Butter – Remove the saucepan from the stove. Add the butter and salt, then whisk until the butter is melted. It’s ok if it doesn’t fully incorporate into the toffee at this stage.
Cream – The slowly pour in one third of the cream, taking care as it will bubble and steam a bit. Whisk that in, then once it’s incorporated you can whisk in the rest of the cream (it won’t steam as the caramel is cooler now).
Simmer – Return the saucepan to the stove. Once you see bubbles, let it simmer for 1 minute, stirring every now and then.
Pour the salted caramel into a bowl.
Cover with cling wrap touching the surface to prevent it from forming a skin.
Cool on the counter. Make sure it is fully cool before using – about 1 hour. You can also refrigerate up to two weeks, but make sure it is fully at room temperature before using for swirls because when cold it is thicker so it will sink in the batter.
2. the cheesecake
The nice thing about slab cheesecakes is that they’re much easier to assemble than tall round cheesecakes with biscuit walls. They’re also less prone to collapsing, and cracks aren’t a problem here, remember? We are embracing them – and filling them with caramel!
Room temperature caramel – Make sure your caramel is at room temperature, not fridge cold. Cold caramel is thicker and it will sink in the batter, plus the cold caramel will bring down the temperature of the cheesecake batter so it takes longer to bake.
Make batter – Beat the cream cheese just until it is smooth and creamy. The goal is to minimise beating as excessive whipping will incorporate air bubbles into the filling which are unsightly.
Finish batter – Add the sour cream, sugar, vanilla and salt. Beat just until incorporated. Then beat the eggs in one at a time, beating for the minimum time until incorporated and the batter is smooth.
Pour the batter onto the prepared base and spread out evenly.
Swirling – We are using half the caramel for the swirls, reserve the other half for decorating. Give the caramel a good mix before using. Then using a spoon, do big dollops and streaks randomly across the surface of the batter. Random is the key word here, don’t try to make a neat or even pattern!
Swirls – Then use a chopstick or butterknife (something thin) to make swirls all across the surface. Don’t do too many swirls as then you end up mixing the caramel into the batter which may compromise how well the cheesecake sets. And don’t fret about pretty swirls as we are finishing with a drizzle which mostly covers it! The purpose of swirling is mainly as a means to spread the caramel across the cheesecake, in a pretty-ish way.
Bake for 35 minutes in a 160°C/320°F (140°C fan-forced) oven. The cheesecake should feel a bit soft and un-cooked in the middle (prod to check), it will firm up as it cools.
Cool in the oven with the door open for an hour. During this time, some of the larger swirls will open up into cracks. Embrace these, do not fret! We are going to fill these with caramel in the next step – may you have many cracks on your cheesecake!
Fill cracks and drizzle – Use most of the reserved salted caramel to fill the cracks and drizzle randomly (and generously!) across the surface.
Refrigerate to set – Then refrigerate for at least 6 hours to let the cheesecake set. I usually leave it overnight, to be extra sure.
Remove the cheesecake using the excess paper overhang.
Sprinkle with sea salt flakes, then cut to serve!
Cut the cheesecake into whatever size pieces you desire. You’ll see in the video that I cut it into 16 pieces which I think is a decent serving size given it’s richer than a regular cheesecake because of the caramel. I usually cut 12 standard slices out of a round cheesecake that is made with the same amount of cheesecake batter.
You could also do petit four bite-size mini servings – you can get 77 pieces that are 3cm squares (1.2″), or 40 pieces that are 4 cm squares (1.6″). Spread them out on a platter with some strawberries or edible flowers for colour – so pretty!
Hope you enjoy. – Nagi x
Salted Caramel Cheesecake FAQ
This keeps for 4 to 5 days in the fridge but it is best consumed within the first 48 hours if you want that biscuit base to be crisp (which I do). By day 3 it is noticeably softer but not soggy by any means, just doesn’t have the same firmness it does when freshly made. Personally doesn’t bother me though, and I never heard any complaints, I am just nit picking!
Salted caramel – Can be refrigerated for 2 weeks, but bring it to room temperature before using in this recipe (cold caramel = thicker = sinks into batter).
Yes this cheesecake freezes well!! The cheesecake and caramel part is 100% perfect when thawed, but the base is not as firm as it is when freshly made. But not soggy or unpleasantly soft, certainly not soft enough to make anyone complain. I would happily serve a slice to company after freezing.
You can freeze the entire cheesecake, part of it or even just slices.
Just substitute the Biscoff cookies with your favourite plain gluten free cookies, and follow the recipe directions for the “wet sand” pinch test when the crumbs are mixed with butter.
It really took me by surprise, I thought this would be an easy one! The main challenge was incorporating enough caramel flavour into the cheesecake itself so every bite actually tasted like caramel, without compromising the integrity of how well the cheesecake set.
Why topping it isn’t enough
Most recipes rely on the caramel flavour coming from a layer on top, or a sauce poured over when serving. But for a surface layer to have real flavour impact on a tall round cheesecake, it has to be quite thick, which means making a caramel that’s borderline chewy. Looser, pourable caramels just drip everywhere the moment you cut into it.
Mixing caramel into the batter – fail
As for mixing caramel into the batter, total disaster. You need to add a lot, almost 1 cup, to actually taste it, and at that point the batter is too compromised and simply won’t set (see the photo at the top of the post for one example!).
Swirls and layers – also a fail
I also tried swirling and layering it through the cheesecake. Well! In no-bake cheesecakes, that was another fail. The caramel just doesn’t adhere properly, so any caramel veins cause the cheesecake filling to slip apart when you cut or eat them.
The turning point – baked cheesecake
That’s when I realised it had to be a baked cheesecake, so the caramel would bake into the filling and properly bind to it. But from earlier testing, I knew a tall round version (like my classic cheesecake) struggled to handle enough caramel without structural issues. Swirls sank and disappeared, or dissolved into the batter which prevented the filling from setting.
The breakthrough – slab cheesecake
So I switched to a slab-style baked cheesecake, and from there it was a cinch. I swirled 1 cup of caramel into the batter, celebrated when it came out perfectly baked, then fretted when some swirls opened up into what I thought were unsightly crevices before realising they were actually perfect pockets for extra caramel.
Why the slab works better
The end result is everything I wanted in a salted caramel cheesecake. The thinner slab, with its larger surface area, gives you a higher caramel-to-cheesecake ratio for seriously good caramel hit in every single bite, plus more of that crunchy biscuit base (I’m a shameless crust addict). It’s easier to slice, goes further, and is more reliable to bake – no collapsing centres or cracked biscuit walls.
The takeaway
Sometimes the path to the final recipe feels messy (and seriously annoying), but it gets you exactly where you wanted to be! Patience is a virtue I hope to learn one of these days… 🤭
Our policy is for whoever owns a recipe to write it up, ready to publish on the website, then print it out for the other person to make as a test.
For this salted caramel cheesecake which I “owned”, the first time JB made it, the recipe instructions lacked a clear instruction that it would take an hour for the caramel to cool before it could be used. So he made the cheesecake batter, then had to leave it aside for an hour while the caramel cooled.
The cheesecake did work pretty well, but it didn’t set quite as well as it should which we think was due to the cheesecake batter sitting around for an hour, with food science doing all sorts of things like the sugar “cooking” the eggs, and drawing liquid out of the cream cheese, etc etc (I am making this up, but I know sugar is an ingredient that really messes with things if you leave it mixed in other ingredients when a recipe doesn’t specifically call for it).
So I tighten up the writing to be extra clear to start the caramel an hour before starting the cheesecake batter. Then JB got in super early on this morning, insisting on making it again just to be 100% sure it worked.
And it did. 100% perfectly!
Watch how to make it
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Salted Caramel Cheesecake
Ingredients
Salted Caramel:
- 1 cup caster sugar / superfine sugar (Note 1)
- 75g / 5 tbsp unsalted butter , cold, cut into ~ 1cm / 0.4" cubes
- 1/2 cup thickened cream / heavy cream , or any full-fat pourable cream
- 1/2 tsp cooking salt / kosher salt (halve for table salt, + 50% for salt flakes)
Biscoff Biscuit Base:
- 300g/10 oz Biscoff cookies (38 pieces) or other plain biscuit/cookies 2 1/2 cups crumbs) (Note 2)
- 1/2 tsp cinnamon powder
- 1 tbsp brown sugar
- 120g / 8 tbsp unsalted butter , melted
- Pinch of salt
Cheesecake Filling:
- 1 lb / 500g cream cheese , full fat, softened to room temperature (Note 3 – take note UK/Europe!)
- 1 tsp vanilla extract
- 1/2 cup sour cream , full fat (substitute with yogurt)
- 3/4 cup caster sugar / superfine sugar (or regular white sugar / granulated sugar)
- 3 large eggs , at room temperature (~55g/2oz in-shell)
- 1/2 of the salted caramel sauce (Note 4 for store-bought)
- 1/8 tsp cooking salt / kosher salt
Decorating:
- 1/2 of the salted caramel sauce (Note 4 for store-bought)
- 1 tsp sea salt flakes (Note 5)
Instructions
Salted Caramel for Cheesecake (start this 1 hour prior):
- Melt sugar in 4 batches – Spread 1/4 of the sugar in a medium saucepan over medium high heat (or medium, if it's a strong stove). Let it melt, stirring if needed, then add another 1/4 of the sugar, melt, then repeat twice more.
- Amber colour – Once all the sugar has melted, leave it on the stove for 1 – 2 minutes until it becomes an amber colour. ⚠️DON'T WALK AWAY! Sugar burns easily. 🙂
- Make it caramel! Remove the saucepan off the stove. Add the salt and butter, whisk until melted (it may not combine with the sugar, that's ok). Then slowly and carefully pour in ~1/3 of the cream (⚠️ it will steam and bubble a bit). Whisk that to combine, then whisk in remaining cream (it won't bubble).
- Simmer – Return to the stove, still on medium high. Once you see bubbles, let it simmer for 1 minute, stirring and scraping down sides as needed.
- Cool 1 hour – Pour into a bowl. Cover with cling wrap touching the surface (to prevent a skin from forming). Let it fully cool on the counter before using – about 1 hour.
Preparation:
- Preheat oven to 160°C/320°F (140°C fan-forced). Place shelf in middle of oven.
- Line pan: Lightly grease a 23 x 33cm / 9 x 13" metal pan with unsalted butter. Line with baking paper with overhang to lift the cheesecake out at the end.
Cheesecake Biscuit Base:
- Blitz – Break up biscuits roughly by hand and place in a food processor. Blitz until fine crumbs. Add butter, briefly blitz until dispersed and it resembles wet sand. (Note 6)
- Pour into the prepared pan, then firmly press it evenly across the base (base only, not the sides).
Cheesecake filling:
- Cream cheese: Use an electric beater or stand mixer fitted with the paddle (not whisk). Beat the cream cheese just until smooth, no longer than 20 seconds on speed 4. (You want to minimise air bubbles in the batter as they are unsightly).
- Add vanilla, sour cream, sugar and salt. Beat until just combined.
- Add eggs one at a time, beating in between for just 5 seconds. After the last egg, beat as needed until batter is smooth – but stop beating immediately once smooth.
- Pour the mixture onto the base and spread out evenly.
- Caramel swirls – Use a spoon to randomly dollop half the salted caramel you made across the surface. Then use a chopstick to make some swirls. Not too many – we don't want to mix the caramel into the batter, you just want to spread it across the surface. Don't worry about prettiness (we drizzle more on at the end).
- Bake for 35 minutes. The middle should still be a bit soft, but not like a waterbed (ie runny batter under surface skin).
- Cool in oven – Cool the cheesecake in the oven with the door open approx 20 cm / 8" for about 1 hour (Note 6)
- Fill cracks and decorate – As it cools, some of the swirls will open up into cracks. Use a teaspoon to fill these with salted caramel, then use most of the remaining caramel to do bold drizzles across all across the surface, I use about 3/4 of it (use leftover for serving, or another use).
- Fridge set – Refrigerate the cheesecake in the pan for 6 hours+ or overnight.
- Remove & cut – To remove, lift the cheesecake out using the paper overhang. Sprinkle with salt flakes. Cut into however many pieces you desire – 16 bars (pictured), or into 40 x 4cm or 77 x 3cm Petit Four size squares (adorable!).
Recipe Notes:
- The salted caramel has been designed especially for this recipe (consistency is key), so I don’t recommend using store bought (see Note 4). 🙂
- Ensure the cream cheese, eggs and sour cream are at room temperature, else the cheesecake batter will be lumpy.
- Don’t be tempted to convert this into a taller round cheesecake, it can’t hold up to the amount of caramel incorporated into this (I tried multiple times).
- A Biscoff cookie base is heavenly in this, but feel free to use any plain cookie – Arnott’s Marie, Digestives and Graham Crackers are ones I use regularly!
1. Caster sugar / superfine sugar – The grains are finer than regular sugar (granulated sugar) so they melt more easily and evenly, reducing the risk of burning (notorious caramel problem!). Regular sugar is fine too, just take extra care as it melts less evenly. Use a chopstick to stir the sugar (small surface area = less caramel mess). Yes, I know I use a wooden spoon in the video – silly me! Note: Crystallisation (a common toffee problem) shouldn’t occur here because the butter and cream fats stabilise the melted sugar. 2. Biscoff base – You’ll need to get 2 standard Biscoff packets (250g / 8.8oz each, 32 biscuits in each), and to use 1 full packet plus 6 extra biscuits (this is 300g/10 oz). Substitute with any other plain sweet biscuits (ie no chocolate coating or filling like Oreos), like Marie crackers, digestives, graham crackers*. If the biscuit you use doesn’t hold together when pinched after mixing in the butter, just add a bit of extra butter until it does (some types are a little drier). * Graham Crackers (US): Use ~ 42 squares / 21 full sheets, or use packet crumbs (2 1/2 cups). 3. Cream Cheese – In the UK and some parts of Europe, block cream cheese isn’t available. If you can only get spreadable cream cheese in tubs (softer than block), skip the sour cream. 4. Salted caramel sauce – I don’t recommend store bought caramel because it varies in thickness, often it’s much thinner. This recipe makes caramel thick enough so the swirls stay visible in the batter, and the drizzle on top sets nicely when refrigerated. Also, homemade flavour reigns supreme! Try it once and you’ll never look back. 🙂 5. Salt flakes make a wonderful finishing touch sprinkled across the surface. If you don’t have any (I get it, they are exxier than regular salt!), add an extra 1/4 tsp of cooking salt / kosher salt into the 1/2 batch of salted caramel reserved for drizzling across the surface. It really works here – the salt balances the sweetness of the caramel. 6. Crumbs: OR crush in a ziplock bag using a rolling pin or large can. After butter is added, it should just hold together when pressed between fingers. 7. Cool in oven: This minimises the caramel-swirl cracks that appear on the surface, by allowing the cheesecake to cool slowly. 8. Different measures: Cups and spoons vary slightly between countries (US and CAN are different to most of the rest of the world). I have made the cheesecake recipe using both US and Australian measures with no problems! The batter is a tried-and-tested one I use for all my baked cheesecakes. Storage – Keeps for 4 to 5 days in the fridge but the biscuit base is noticeably softer on day 3. Personally doesn’t bother me though, and I never heard any complaints, I am just nit picking! Salted caramel – Can be refrigerated for 2 weeks, but bring it to room temperature before using in this recipe (cold caramel = thicker = sinks into batter). Freezing – Yes this freezes!! The base is not quite as crisp as it is on days 1 and 2, but it is not soft enough to make anyone complain. Certainly not me when I was eating it for breakfast after thawing a slice overnight in the fridge. 🙂 Nutrition per slice assuming all the caramel is used (but actually, I usually have about 1/3 cup left after drizzling), for 16 slices (nice average size I think, larger gets quite rich!).
Nutrition Information:
Remembering Dozer
2019 throwback – the way Dozer greeted me every time I came home from a holiday. 😂 No polite hello, just a full-speed charge! I’d give anything for one more tackle. ❤️
I had all of those same problems while trying to convert your basic cheesecake into a key lime pie version. In the end I substituted cornstarch for flour and mixed it with the lime juice before pouring into the rest of the batter. It works, but has a distinctly cornstarchy texture for the first two days after baking. Looking forward to trying this recipe! (Possibly even with key limes when the season rolls back around.)
I’d use key limes in my lemon cheesecake recipe in my cookbook “Dinner”. It’s spectacular. I might have to give it a go myself 🙂 – N xx
Nagi has never let me down! My husband is obsessed with caramel and this recipe came out the day before I wanted to make his birthday cake. I’d never made a baked cheesecake before and this was very straightforward to make. I accidentally swirled some of the caramel into the cheesecake mixture while making the pretty pattern on top but luckily it did not lessen the quality or taste of this wonderful cheesecake. It was so delicious and my toddler even kept sneaking to the fridge to try and get some more. I love that this can be cut into bars and petit fours too.
So happy – my husband has requested I make Nagi’s salted caramel cheesecake for his birthday every year going forward. This recipe is now going to be a family tradition for us. ❤️
You have no idea how happy this message has made me!! From the toddlers sneaking into the fridge to the recipe turning out exactly as you hoped and that it’s become a family tradition. Love love love! Oh – happy birthday to your husband too! – N xx
OMD!! (Oh My Dozer!)
This went together much more quickly than imagined. The caramel, oh the caramel! No boil over. No sugar crystals. Smooth as silk. A lovely, extremely tasty, high reward, low investment treat.
My first thought, after, first taste, was Oh My Dozer! Thank you Nagi, for sharing your beginnings to now. You, Dozer, JB, and your team are all treasures beyond measure.
Message of the day!! Thank you for taking the time to leave your feedback Melinda, I’m so glad you enjoyed this!! And yes, the little tricks of using caster sugar rather than regular sugar, and adding it in over 4 batches really makes a difference for a 100% hit rate! 🙂 – N xx
Hi, I’m from the UK, do I need to increase the quantity of cream cheese as unable to buy the block ones and skipping the sour cream. Thanks
Hi Anne! No you don’t, I made it with just using the tub cream cheese you can get in the UK and no sour cream and it works out fine. Skipping the cream cheese keeps the mixture firmer to compensate for using a softer cream cheese. 🙂
Nagi~ this is exactly what I believe happens after we cross over to Heaven… Every animal or living creature we have loved in our lifetime will be there waiting patiently (or not) to Welcome us Home, asking, “What took you so long!” 🙂
I haven’t made this recipe yet, but, I will.
Well, first time I tried I burnt the caramel seems my stove doesn’t heat evenly, so slightly bitter of course then I made again 1/3 of the recipe so I can use my small rectangular pan coz I just have round pan that similar size as yours . This very good cheesecake thank you Nagi and I also with Dozer in my mind everytime I made from Recipetin Eats’ recipes💖💗
Oh no, I’m sorry you had trouble with the first batch, but so happy the 2nd one worked!! But most especially of course that you remember Dozer 🙂 – N xx
These were absolutely decadent. The caramel came out perfect and I am having a hard time not eating them for breakfast. Love the dozer welcome home video!
Oh my gosh!! I literally had this for breakfast the other day when I was checking how well it freezes and this message reminded me to update the recipe notes!!! (YES it freezes perfectly!) – N xx PS So glad you loved it!
One of the BEST recipes I have ever attempted. So delicious and decadent. I made this with gluten free biscuits and was a huge hit! Definitely will be making this again. Thank you!!
I’m so, SO happy to hear that Leanne! Thank you for letting me know! – N x
Hi Nagi. I see the way you and Dozer shared that special love and bond. Seeing that closeness you both had together (not everyone ever gets to see or feel what you shared). That type of bond may only ever happen to us less than a handful of times in our lives. My deepest heart felt condolences are felt for you at this saddest time in your life. Thank you for everything you have shared about the personal times between you and your much loved Dozer on your site.
I made your Salted Caramel Cheesecake for my daughter on Sunday (she loves anything “Salted Caramel”). It was absolutely delightful. I even amazed myself by the success I had with it. This was only the second or third time I have tasted Salted Caramel (only ever shop brought). I haven’t made it myself until now. The taste was wonderful. Very much as wonderful as everyone of your other recipes I have made. Thank you again Nagi, my thoughts are with you.
Thank you for the lovely message Lyn. I really do feel like he was my once-in-a-lifetime soul dog. I used to joke he was my therapy dog – but I was only half joking. I hope I am nearing a time of happy memories without tears for him.
On a cheerier note – cheesecake!!! I am so, SO happy that your daughter enjoyed it! She’s so lucky to have such a wonderful mum to make this for her 🙂 – N xx
Can’t wait to try this recipe!! Sounds heavenly! Cheesecake, caramel and salt!!! How can you go wrong!!
Love your video of Dozer 🥲💖
I made this cheesecake for the parents at my grandson’s birthday, and it was a huge success! Since it was a crazy setting with 30 kids in an air jump space, the food had to be eaten standing up 🙂 So I cut the cake in small pieces, maybe 2 x 2 cm, and put each piece in a muffin liner. It looked SO cool, and everybody loved the cake! I will definitely add this recipe to my most beloved ones! THANK YOU!
I love hearing that!! Cupcake liners is such a good way to serve cake in small slices without faffing with napkins 🙂 So glad it was a hit! – N xx
Nagi, every single one of your recipes is absolutely superb. You’re my go to whenever I’m cooking for my wife or a group every time!
Straight to the end of the recipe to see your beautiful boy. Said goodbye to the goodest girl shortly before you said goodbye to Dozer and the beach was her favourite place too. I am sure Dozer is on the rainbow bridge eating all sorts of delicacies and splashing in the ocean.
Will definitely try this cheesecake. making your salisbury steak meatballs for my adult kids tomorrow. Love seeing the the end of the video “remembering Dozer”… our pets are never forgotten and it gives me a reason to smile…remembering dozer, a pet well loved.
I have the salisbury steak recipe saved for colder weather, maybe I can’t wait!
I love that welcome; it put a big smile on my face 🥰
I was so dusty and dirty 😆
Dear Nagi. Thank-you so much for posting this recipe the morning before Mothering Sunday in the UK! I’ve changed my menu as a result & just made a batch to serve to my family tomorrow. We had a sneaky taste-test tonight – absolutely divine. Chocolate labradors Truffle & Tiffin send you healing licks & wags. Keep on with the Dozer tributes xx
I HOPE EVERYONE LOVES IT!! HUGS to Truffle and Tiffin (love the names! ❤️) – N x
That salted caramel cheesecake recipe looks absolutely divine. Will try it soon. Please keep including memorials on Dozer as long as you need to. I enjoy every one. Love the one where he greeted you. He knew he was loved and loved you as well. I believe we will meet and be with our beloveds when we leave this mortal coil. It’s just a matter of time. Hang in there. You were the best mama any fur angel could hope for or have. I truly mean that Nagi. I know your heart ache. We adopted older dogs for 35 years so I feel your pain but know you did the best mothering you could do. Dozer is in Heaven. All dogs (and cats) go to Heaven.
Thank you for the lovely message Claudia. Hanging in there! I just miss his presence so much. Even though he didn’t do much in the last year as he lost mobility, just him being around is what I miss the most. And he gave the best hugs! 🙂 Your dogs were very lucky to have you, I be you spoilt them rotten 🥰
What a welcome 🥰
He certainly knew how to make me feel missed!! 🥰
Hey Nagi,
I adore your recipes, thank you. I’ve just got this one in the oven. I don’t really understand why my caramel seems to thicken much more than yours and therefore didn’t swirl on top of the batter. It formed hard lumps, which I then couldn’t swirl through.
I’m wondering if our creams in the UK are different to yours in Australia.
Help! Lizzie x
Hi Lizzy, the caramel should work with any full fat cream that’s pourable. Just checking it was at room temp not fridge cold?? It’s a specific step in the recipe because once I didn’t and it was too thick to swirl, as you are describing. It’s not the end of the world though, don’t worry!! You will have lovely big pockets of caramel baked into your cheesecake, and you’ll get the decorative look I have by drizzling the caramel (warm it if needed to loosen). Hope you love it!! – N x PS Strangely, the thought of dollops of hidden caramel inside the cheesecake that you might end up with sounds EVEN BETTER than mine 😆
That is love full speed ….the greeting.Glad you have the beautiful video. Hope your doing ok.x
Thanks Lucy. I was SO dirty! 😆 Definitely getting better but I am still have my moments, that’s for sure. I knew it was coming but boy, nothing could prepare me for the actuality of it. Hope you are having a great weekend Lucy! Thanks again for your lovey message – N xx