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Easy salted caramel cheesecake!!!


Simple and easy !This Salted Caramel Cheesecake is what dreams are made of. This salty caramel cheesecake is sweet, decadent and rich. When you bite into this creamy and greedy cheesecake, you will fall in love with its incredible taste. Next time you’re looking for a smooth dessert from Bailey’s, be sure to try this one.To Make this Recipe You’ Will Need the following ingredients:




 For the cheesecake:
  • ° 320 g of speculoos
  • ° 120 g butter
  • ° 600 g of Philadelphia
  • ° 200 g heavy cream
  • ° 3 eggs
  • ° 150 g sugar
  • ° 1 sachet of vanilla sugar
  • ° 1 teaspoon of liquid vanilla flavoring
  • ° 20 g flour
 For the salted caramel sauce:
  • ° 200 g sugar
  • ° 20 cl of liquid cream
  • ° 20 g salted butter
  • ° 2 pinches of fleur de sel
  • ° 2 tablespoons of water




  •  Total time: 1h15
  •  Preparation: 35 min
  •  Cooking: 40 min


For a 21 cm diameter mold (snap mold type).

Finely crush the speculoos.

To melt the butter.

Blend speculoos and butter. Spread the mixture in the bottom of the mold, packing well. Reserve in the fridge.

Whip the Philadelphia and heavy cream. Add the eggs, then the sugar, vanilla sugar, flour and vanilla flavoring.

Pour the mixture over the speculoos crust.

Put in the oven for 40 min at 150 ° C (thermostat 7). (Be careful, never open your oven during cooking)

Prepare the salted butter caramel sauce:

In a saucepan, bring the water and sugar to a boil, without mixing, until it turns an amber color. Remove from fire.

Add the butter cut into pieces then the fleur de sel. Stir.

In another saucepan, bring the liquid cream to a boil. Add it to the caramel while stirring.

Bring everything to a boil for 2/3 min (the longer the cooking, the thicker the sauce will be).

Remove from fire. Put the sauce in a container, let cool to room temperature then store in the fridge.

When tasting, add the sauce to each piece of cheesecake.