Salted Caramel Cheesecake

Salted Caramel Cheesecake is a delightful and creamy dessert that pairs the rich taste of cheesecake with the sweet and salty goodness of caramel. This recipe caters to both cheesecake lovers and those with a sweet tooth. Ideal for any occasion, from holidays to dinner parties, this cheesecake will surely impress your friends and family.

Why Make This Recipe

You should make this Salted Caramel Cheesecake because it combines the richness of cheesecake with a delicious homemade caramel sauce. The balance of sweet and salty flavors creates a truly special dessert. Plus, it is made with healthier ingredients like tofu and coconut cream, making it suitable for those following a dairy-free or vegan diet. It’s not just a treat; it’s a memorable experience!

How to Make Salted Caramel Cheesecake

Ingredients:

1 package firm tofu (14 oz)
1 cup coconut cream (from the top of a chilled can of coconut milk)
1 heaping cup soaked cashews (soaked overnight or in boiling water for at least an hour)
1/2 cup granulated sugar
1/4 cup cornstarch
1 tsp lemon zest
2 tsp lemon juice
2 tsp vanilla extract
1/4 tsp salt
150g vegan plain cookies (e.g., Biscoff)
3 1/2 tbsp vegan butter, melted
1/3 cup coconut cream
1/2 cup coconut sugar
3 tbsp cornstarch
1/4 tsp vanilla extract
1/4 tsp sea salt

Directions:

Prepare the Crust: Start by pulsing the cookies and melted vegan butter in a food processor until they become fine crumbs. Press this mixture into the bottom and sides of a parchment-lined 9" springform pan. Set it aside.
Make the Cheesecake Filling: Drain and press the tofu to remove excess water. Blend the tofu with coconut cream, soaked cashews, sugar, lemon zest, lemon juice, vanilla, salt, and cornstarch until smooth. Pour the filling over the prepared crust.
Bake the Cheesecake: Wrap the bottom of the springform pan in foil. Place it in a larger deep pan and pour water halfway up the sides for a water bath. Bake at 350°F (175°C) for 50-60 minutes. The cheesecake should be slightly jiggly in the center and golden around the edges. Let it cool and refrigerate for at least 6-8 hours.
Make the Salted Caramel Sauce: In a saucepan, heat the coconut cream, coconut sugar, vanilla, and sea salt over medium heat until it boils. Add cornstarch and whisk until it thickens. Let the sauce cool for 20 minutes.
Assemble: Pour the cooled caramel sauce over the chilled cheesecake. If you like, you can garnish it with flaky salt around the edge for extra flavor.
Enjoy!

How to Serve Salted Caramel Cheesecake

Serve your Salted Caramel Cheesecake chilled, sliced into lovely pieces. It pairs well with fresh fruit or a dollop of coconut whipped cream for added decadence.

How to Store Salted Caramel Cheesecake

Store any leftover cheesecake in the refrigerator. Cover it tightly with plastic wrap or place it in an airtight container. It can be stored for up to a week. If you want to enjoy it later, you can also freeze the cheesecake before adding the caramel sauce for up to a month. Just let it thaw in the refrigerator before serving.

Tips to Make Salted Caramel Cheesecake

Soaking the cashews helps create a creamier filling, so don’t skip this step.
Make sure to let the cheesecake cool completely before refrigerating to avoid moisture build-up.
Experiment with different toppings like crushed nuts or chocolate drizzle for a twist on the classic recipe.

Variation

You can add a layer of fruit, such as fresh berries or a fruit compote, on top of the cheesecake before pouring the caramel sauce. This will give a refreshing twist to the dessert.

FAQs

1. Can I use regular cream cheese instead of tofu?
Yes, you can use regular cream cheese if you’re not following a vegan diet. It will give a different texture and flavor but will still be delicious.

2. What can I use instead of cashews?
If you’re allergic to nuts, you could try using silken tofu as a substitute for the cashews. It will still give a nice creamy texture.

3. How do I know when the cheesecake is done baking?
The cheesecake should be slightly jiggly in the center and golden brown around the edges. It will continue to set as it cools down.