Nigella Lawson’s Salted Caramel Cheesecake is a simple mix of creamy cheesecake and tasty salted caramel. It’s great for parties, ending a dinner nicely, or just as a special dessert for the family.
This cheesecake can serve 8-10 people and takes about 2 to 2.5 hours to get ready, including prep and bake time.
In this guide, I’ll walk you through the creation of Nigella Lawson’s Salted Caramel Cheesecake, offering detailed steps, practical tips, and clever tricks to ensure your dessert is as delightful to make as it is to eat.
What is Salted Caramel Cheesecake Nigella?
Salted Caramel Cheesecake is a luxurious dessert crafted by Nigella Lawson, featuring a creamy cheesecake base topped with a velvety salted caramel sauce. Its perfect balance of sweet and salty notes makes it an irresistible treat for any occasion.
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Why You’ll Love This Recipe
- Decadent Flavor: The rich creaminess of cheesecake combined with the sophisticated twist of salted caramel offers a taste sensation.
- Simple Elegance: Despite its luxurious taste, this recipe is surprisingly straightforward, with room for personalization.
- Crowd Pleaser: Its universal appeal makes it a hit at any gathering, satisfying both sweet tooth cravings and gourmet palates.
Ingredients Needed to Make Nigella Salted Caramel Cheesecake
For the Cheesecake:
- Cream Cheese: 900g (2 pounds) at room temperature for smooth blending.
- Granulated Sugar: 200g (7 ounces), to sweeten.
- Sour Cream: 200ml (7 ounces), adds richness and a slight tang.
- Vanilla Extract: 1 teaspoon, for flavor.
- Eggs: 4 large, at room temperature, to bind and set the cheesecake.
For the Salted Caramel:
- Sugar: 150g (5.3 ounces), for the caramel base.
- Butter: 75g (2.6 ounces), unsalted, adds silkiness.
- Heavy Cream: 100ml (3.5 ounces), to create a luscious caramel.
- Sea Salt Flakes: 1 teaspoon, for that perfect salty kick.
Equipment
- Springform Pan: 9-inch diameter, for easy cheesecake removal.
- Food Processor: For crushing the biscuits into a fine crumb.
- Mixing Bowls: Various sizes for ingredient preparation.
- Whisk/Electric Mixer: To blend the cheesecake mixture to perfection.
- Saucepan: For making the salted caramel.
Instructions to Make Salted Caramel Cheesecake Nigella
Step 1. Preparing the Base
- Start by crushing the biscuits in a food processor until fine crumbs form. Mix with melted butter and press firmly into the bottom of the springform pan. Chill in the refrigerator for 20 minutes to set.
Step 2. Making the Cheesecake Filling
- Beat the cream cheese and sugar together until smooth. Incorporate the sour cream and vanilla extract, then add eggs one at a time, beating just until blended. Pour over the prepared base.
Step 3. Baking the Cheesecake
- Bake in a preheated oven at 160°C (320°F) for 1 hour or until set but slightly wobbly in the center. Turn off the oven, leave the door slightly ajar, and allow the cheesecake to cool inside to prevent cracking.
Step 4. Preparing the Salted Caramel
- For the caramel, dissolve sugar in a pan over medium heat, then add butter and cream, stirring until smooth. Add sea salt, mix well, and let cool slightly before pouring over the cheesecake.
Step 5. Chilling and Serving
- Once the cheesecake has cooled to room temperature, pour the salted caramel over the top, spreading it evenly. Chill in the refrigerator for at least 4 hours, or overnight, before serving.
What Do I Serve With Salted Caramel Cheesecake Nigella?
Choosing what to serve with Nigella’s salted caramel cheesecake can elevate your dessert experience.
Here are a few suggestions to complement its rich flavors:
- Coffee: A robust espresso can cut through the sweetness.
- Berry Compote: Offers a tart contrast to the creamy cheesecake.
- Ice Cream: Vanilla ice cream adds a cool, creamy texture.
- Nutty Crunch: A sprinkle of chopped toasted nuts for texture.
Expert Tips to Make Perfect Salted Caramel Cheesecake Nigella
When making Nigella’s salted caramel cheesecake, a few expert tips can ensure success:
- Smooth Batter: Let your cream cheese warm up to room temperature for a creamier texture.
- Gentle Mixing: Mix on low speed to avoid introducing too much air.
- Water Bath: Helps cook the cheesecake evenly, preventing cracks.
- Cool Slowly: Let the cheesecake cool in the oven with the door slightly open to avoid sudden temperature changes.
Variations of Salted Caramel Cheesecake Nigella
Exploring variations of the classic salted caramel cheesecake recipe can add excitement to your baking:
- Chocolate Base: Use chocolate cookies for the crust for a deeper flavor.
- Lemon Zest: Add zest to the batter for a citrusy twist.
- Caramel Swirl: Swirl extra caramel into the batter before baking for a marbled effect.
- Mini Cheesecakes: Create individual portions in a muffin tin for personal treats.
How Do I Store Salted Caramel Cheesecake Nigella Leftovers?
- Refrigerate: Cover and refrigerate any leftovers for up to 5 days. The flavor often improves after a day or two.
- Freeze: Freeze slices on a baking sheet before wrapping them individually. Store in the freezer for up to 2 months. Thaw in the refrigerator.
How Do I Reheat Salted Caramel Cheesecake Nigella Leftovers?
- Room Temperature: Simply allow the cheesecake to come to room temperature for the best flavor and texture. Reheating is not recommended.
Nutrition Value (per slice):
- Calories: Approximately 400-500 kcal
- Fat: Around 30g (varies with ingredients)
- Carbohydrates: Approximately 40g
- Protein: About 6g
- Sodium: Approximately 300mg (varies with the amount of salt used in the caramel and base)
- Sugar: Roughly 30g (depending on the sweetness of the caramel and base
FAQs
Can I make the cheesecake ahead of time?
Yes, you can make this cheesecake up to two days ahead. Store it in the refrigerator and add the salted caramel topping just before serving to keep it fresh and prevent it from becoming soggy.
What’s the best way to prevent cracks in my cheesecake?
To prevent cracks, avoid overmixing the batter, bake the cheesecake in a water bath, and let it cool gradually in the oven with the door slightly open.
Can I freeze the salted caramel cheesecake?
Yes, the cheesecake can be frozen without the topping for up to a month. Wrap it well in plastic wrap and foil. Thaw overnight in the refrigerator before adding the caramel topping.
How do I get a smooth salted caramel topping?
To achieve a smooth topping, cook the caramel until it’s fully dissolved and smooth, then let it cool slightly before pouring over the cheesecake. Stirring constantly will help prevent lumps.
Who invented the salted caramel cheesecake?
The concept of salted caramel has been around since the 1970s, credited to French chocolatier Henri Le Roux. The addition of salted caramel to cheesecake is a more modern innovation, popularized by chefs and bakers looking to blend the rich sweetness of caramel with the creamy tanginess of cheesecake. Nigella Lawson, among others, has popularized her own version, combining these beloved flavors into a decadent dessert.
What does salted caramel cheesecake taste like?
Salted caramel cheesecake offers a delightful balance of flavors. The creamy richness of the cheesecake pairs perfectly with the sweet and slightly salty taste of the caramel. This combination creates a complex flavor profile that dances between sweet, salty, and tangy, making it a sophisticated and indulgent treat.
Final Words
In wrapping up, making this Salted Caramel Cheesecake is not just about following a recipe—it’s about creating something special to enjoy and share. Whether it’s for a celebration or a simple treat, this cheesecake is sure to bring a smile to everyone’s face. Happy baking!