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Ultra-Creamy Basque Cheesecake with Salted Caramel Sauce

A rich, crustless burnt Basque cheesecake with a deeply caramelized top and silky salted caramel sauce.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 5 hours 10 minutes
Servings: 10 slices
Course: Dessert, Snack
Cuisine: American, Autumn
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Cheesecake
  • 32 oz cream cheese room temperature
  • 1.25 cups granulated sugar
  • 4 eggs large
  • 1.25 cups heavy cream
  • 1 tbsp vanilla extract
  • 0.25 tsp sea salt
  • 2 tbsp all-purpose flour
Salted Caramel Sauce
  • 1 cup granulated sugar
  • 6 tbsp unsalted butter cubed
  • 0.5 cup heavy cream warmed
  • 1 tsp flaky sea salt or to taste

Equipment

  • Mixing bowls
  • Baking sheet
  • Wire rack
  • Hand mixer or stand mixer

Method
 

  1. Preheat oven to 425°F (220°C). Line a 9-inch springform pan with parchment paper.
  2. Beat cream cheese and sugar until smooth and creamy.
  3. Add eggs one at a time, mixing well after each addition.
  4. Mix in heavy cream, vanilla, salt, and flour until smooth.
  5. Pour batter into prepared pan and bake 45–55 minutes until deeply golden and center jiggles slightly.
  6. Cool completely, then refrigerate at least 4 hours.
  7. For caramel, melt sugar until amber. Whisk in butter, then heavy cream. Stir in sea salt.
  8. Drizzle caramel over chilled cheesecake before serving.

Notes

Chill overnight for best texture. Store caramel separately.