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Ultra-Creamy Basque Cheesecake with Salted Caramel Sauce

A rich, crustless Basque cheesecake with a caramelized top and silky custard center, finished with homemade salted caramel sauce.
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Prep Time 20 minutes
Cook Time 50 minutes
Chill Time 4 hours
Total Time 5 hours 10 minutes
Servings: 10 slices
Course: Dessert, Snack
Cuisine: American, Autumn
Calories: 420

Ingredients
  

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

Equipment

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

Method
 

  1. Preheat oven to 400°F (200°C) and line a 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, flour, and salt until silky.
  5. Pour batter into lined pan and tap to remove air bubbles.
  6. Bake 45–50 minutes until deeply golden with a jiggly center.
  7. Cool completely, then refrigerate for at least 4 hours.
  8. Prepare salted caramel by melting sugar, adding butter, cream, vanilla, and salt.
  9. Slice cheesecake and drizzle with salted caramel before serving.

Notes

For best texture, chill overnight and use full-fat cream cheese for maximum creaminess.