Ce Salted butter caramel cheesecake on chocolate biscuit is a true concentrate of gluttony… You will love its extremely melting texture, its generous caramel coulis, and its chocolate biscuit…
You will hardly be able to stop at just one part, I am warning you! It is typically the kind of gourmet dessert that we love to savor ...
How to make this salted butter caramel cheesecake?
To make the cheesecake part, I opted for a ricotta-philadelphia mix. I really love this taste combination. I also added a touch of vanilla, because I love it! The texture of the cheesecake is very melting, as I like.
For the base of salted butter caramel cheesecake, I used chocolate shortbread cookies that I mixed. The chocolate-caramel alliance is no longer to be proven, is it?
And the sauce salted butter caramel, we are talking about it ? You can pour it directly on the cheesecake so that it flows delicately when serving. But since we are all gourmets, you will not hesitate to serve a little more on each plate!
Other cheesecake recipes to try
If you like cheesecakes I'm sure you will like this too Chocolate coconut cheesecakeThis No-bake strawberry speculoos cheesecakeThis No-Bake Lemon-Strawberry Cheesecake or this Japanese coconut and mango whipped cream cheesecake.
If you make this cheesecake, don't hesitate to tag @liliebakery on Instagram, so that I can see your beautiful achievements!
Salted Butter Caramel Cheesecake on Chocolate Biscuit
Ingredients:
Cheesecake
- 400 g chocolate cookies pancake or shortbread types
- 70 g all-purpose flour
- 125 g soft butter, melted
- 500 g ricotta cheese
- 450 g plain, lightly salted fresh cheese type philadelphia
- 4 eggs
- 200 g granulated sugar
- 1 cc natural vanilla extract
Salted butter caramel
- 180 g granulated sugar
- 2 cs water
- 25 cl whole liquid cream
- 60 g diced semi-salted butter
- Sea salt
Instructions:
Cheesecake
- Finely mix the chocolate cookies, add the flour and mix again. Incorporate the melted unsalted butter, then mix until obtaining a consistency similar to wet sand.
- Prepare a 22cm springform pan by placing a round of parchment paper in the bottom, and lightly butter the sides.
- Pack half of the mixed cookies into the bottom of the pan, and use the rest to pack the sides, going up high enough to the edges. Place in the fridge while you prepare the rest of the recipe.
- Preheat the oven to 150 ° C traditional heat. In a bowl, beat the ricotta and the Philadelphia. Add whole eggs, one by one. Add the powdered sugar and finally the liquid vanilla.
- Pour the mixture into the biscuit mold, and bake 1 hour / 1 hour 10 minutes always at 150 ° c (I prefer to cook at low temperature, but longer to obtain a thin crust and little color on the cheesecake).
Salted butter caramel
- Prepare the salted butter caramel sauce: in a saucepan, melt the powdered sugar with the water. Once the caramel has been obtained, gently pour off the heat, the liquid cream, the diced butter and a pinch of fleur de sel. Mix well and let cool before topping.
Sweety
Of a terrible gluttony, as always !!! Chocolate, vanilla, caramel… MMMMHHHHH, I love it, to try quickly !! I lick my chops in advance !!! Thank you for sharing!
Sandrine | Strawberry Basil
To be honest I'm not really a cheesecake fan, but yours with this caramel drizzle and chocolate base is more than tempting!
Good evening to you
jameneleddessert
He is excruciatingly greedy and really beautiful your cheesecake !!
Chocifraspberry
Wow! Terribly greedy! I love !
BoopCook
humm it must be soooo good your cheesecake = P
helene06
he is magnificent!
juekiblog
thank you for this beautiful and delicious recipe! I put it in my favorites and will test it shortly!
Pauline
Superb ^^
kak
wow wow wow !!! I want some!!! magnificent
Aurore
Wow !! I am not, however, "very dessert" ... this one seems to me to be a real "killing" !!
It is not impossible that I will test it for my next dinner… which should nevertheless be quite light !!
Do you think I could reduce the 200g of sugar in the device? Thank you for this beautiful and super tempting recipe!
Lilie bakery
Hello Aurore! Yes, you can lower the amount of sugar, and why not add a little more vanilla to counterbalance. Good tasting then :-)
Valérie
I'm a fan of cheesecakes and I really like this one.
I take a part!
baby doll
It is superb and terribly greedy! Yum!! ^^
good afternoon. kisses
Co
He is superb and he looks terribly greedy!
snapper
It's really beautiful!
Buckskin
It is magnificent, terribly tempting !! :-)
gluttony
This cheesecake is irresistible !!
Just perfect!!
Toothless
This cheesecake looks wickedly greedy!
KiKi
I am a fan of your photos !!!!
argon
So there you send heavy !! Absolutely irresistible… thank you!
Cécile
Hmm, very greedy! I really like your achievements and your blog, everything is tastefully done (if I may say so, lol).
BoopCook
Hello !!
I tagged you =)
http://boopcook.eklablog.com/j-ai-ete-taguee-par-le-blog-voyage-gourmand-a60082893
Maiwenn
Is there a little left ?? because I would like it :)
A beautiful gourmet recipe once again on your blog!
LadyMilonguera @ A fun siphon ...
This cheesecake looks divine!
joey1711
Hello,
I just made this recipe. Simple and it looks delicious.
Quick question, after 68 minutes in the oven, is it normal for the top of the cheesecake to be "soft" (a bit like jelly)?
Does it harden in the fridge? Or is it lacking in cooking? Thank you in advance :)
Lilie bakery
Hello, yes it's normal this 'jelly' effect in the middle, it means that the cheesecake will be very melting when tasting… See you soon!
pizza directory
As always, great photos and mouthwatering recipes;)
I've never tried salted caramel on a cake, but I like the idea!
Roxana
Wonderful! It is really beautiful quickly quickly that I do it! Tell me for your caramel we do not add fleur de sel?
The caramel hardens or not because in the photo it runs on the part, doesn't it?
I'll try to do it I'm not if it's going to be as good as yours even I'm sure not but it makes you want too.
the Ant Elé
My God, he is beautiful! This is dessert !! Wowhhhh
Donia
Hello,
this cheesecake looks very good. Which chocolate cookies did you use?
Lilie bakery
Hello Donia, and thank you for your visit, the small chocolate cookies used were bought at the supermarket, no specific brand! @ soon
bellkass
When you say chocolate cookies it means lu princes style or oreo style.
Lilie bakery
These are simply chocolate cookies from the cookie department, without any filling inside.
PHILO
It is splendid
Sarah
Hello, I just wanted to know if instead of chocolate cookies we could put Speculoos type cookies?
Lilie bakery
Hello Sarah, indeed we can replace the chocolate cookies with any other cookie, the procedure will be identical. @ soon!
Fatimata
Hello
It s a delight, I made it and succeeded especially with the toffee dirty like never before !! All my friends loved it -
Thank you for this fabulous recipe, it's really wonderful
And what a beautiful tasting
I recommend it
Enjoy your meal ! Your mouth will fizz with taste.
Nadège
Thank you for this sharing Lilie and thank you Fatimata for this feedback, in addition to being beautiful it is therefore good too!
So it will be My Birthday Cake for my 45th birthday
Thank you
HUGON Véronique
We want to eat it Just looking through the recipe we have the taste buds that are activated.
Thank you I will try it !!!
hana hasni
I really love the pear and chocolate bavarois I will prepare it for my guests thank you
Jiyae
I made it this weekend, but I replaced the chocolate cookies with speculoos! This is the first time that I made a Cheesecake, the texture is special, but it is very good and it changes! I'll try one of your fruit-based cheesecake recipes too! Thank you for this recipe !
sandrine
A wonder !!! I made it for my son's birthday, huge success and this caramel… a delight !!! Well done and thank you for this recipe.
gravelly
A killer, more exactly the consistency I was looking for. The ricotta / philadelphia combination is perfect. I simply used speculoos with which I mixed melted chocolate while reducing the addition of butter. Excellent…
Natacha
Good evening .. first attempt at your succulent cheesecake tomorrow .. I had some Roudor chocolate .. will you be okay? Do I need to reduce the amount of butter ?, thank you.
Lilie bakery
Hello Natacha, the Roudors also work, no need to change the amount of butter. I hope the test was successful! @ soon
Camille
Good evening… I am embarking on the realization of this wonderful cheesecake, I just have a few questions to ask you. How long should it sit in the fridge? Is it better to make the caramel before placing the cheesecake in the fridge or is it better to do it after?
Thank you in advance and congratulations on all these wonderful cakes you make and these recipes you post, I love it!
Lilie bakery
Hello Camille, for the cheesecake resting time, I would say as long as possible! It is best after 2-3 days in the fridge. You can make the caramel very well after putting it in the fridge, and place it on the cheesecake for example a few hours before serving it, it does not have too much impact. Good pastry @ soon!
mary
Hello,
Will it work with Oreos? I think I will try this gourmet recipe without delay!
Lilie bakery
Hello Mary, yes it is possible to put the cookies you want, including Oreos. @ soon!
NonoLily
Hello, wonderful recipe my man is a fan of cheesecake and salted butter caramel I'll test it tomorrow, just a quick question, for the caramel do you use salted butter or butter and fleur de sel ?!
Amélie
Hello, Delicious, tested yesterday and approved by 12 people. Personally, I tried the dough with the classic Oreo cookies (whole) and reduced the amount of butter a little. A delight ! Recipe that I will do again and recommend!
Lilie bakery
Thank you for your return! :-)
moriot
Bjr, I'm a fan of this cake so I tested it. I was almost there the chocolate outline has cracked in several places do you have a tip to avoid that? secondly the texture of the cake is perfect but I have the part of the top of the cake which is raised a little from the rest like a hat… do you have any idea what could have caused this phenomenon. In any case, the taste is great, thank you for this recipe.
Melina
Super recipe, I take note for a future test! :)
Agnès
Hello, thank you for this recipe!
I did not find chocolate cookies so I took small butters, we'll see!
I have a question for the caramel: does it not harden as it cools?
My cheesecake is in the oven but I plan to make the caramel in two days. I imagine it must be cold (to put it on the cheesecake which will be cold) but I hope it will not be hard ?!
Thank you in advance for your answer!
Lilie bakery
Hello, you have to make the caramel better at the last moment, it will be better too. @ soon
Nanny
Hello,
The cheesecake is magnificent !!! How do you manage to have such regular contours? I tried to tamp with a glass but it falls back and it is very irregular.
Do you have any advice?
Thanks in advance,
Lilie bakery
Hello, do not hesitate to press directly with the hand if necessary, @ soon
Mary Stone
Good evening Lilie,
I have been walking your site for long minutes to find a recipe for my darling's birthday, I think I will hit the nail on the head with this one since he loves caramel (he is also a fan of your oreo layer cake;) . I would have liked to know if I can do it the day before? As it's a surprise birthday, the timing will be short on the big day.
Thank you for all your recipes, as soon as I want to bake, I think of you right away.
Thank you in advance for your answer.
Mary Stone
Mary Stone
I just reread the recipe and found the answer to my question! : D
Carla
waaaa too good!
to test quickly
Agathe
Superb recipe! I did it for the birthday between friends of my husband and it was a great success !!!
As I am an expatriate in Congo I had to do with the means at hand so the cheese was half ricotta and half mascarpone and it was a great substance!
I have a question for the times to come… Aren't the slightly salty Saint Moret type cheese spreads too salty? Sometimes I only find that here, including one called milkana which is a little dirty like Saint Moret or even a little more and I didn't dare suddenly.
Kisses and great recipe I'll look at the rest of your site!
Lilie bakery
Hello Agathe, my recipes travel! That's cool :) Saint Moret I don't really like because it's actually salty. The best in pastry is really the Philadelphia.
Loubsens
Hello,
What is the cheesecake maker?
Thank you
Lilie bakery
Hello, the cheesecake maker = cheesecake dough
Loubsens
Ah !! thank you so much
Loubsens
Should it be refrigerated immediately after taking it out of the oven?
Thank you
Lilie bakery
Hello, no, you must always let cool beforehand;)
Agnès
I confirm, a killer :) do last weekend, with a little less sugar next time, because there will be one, that's for sure! bravo for this recipe
lilico
a massacre, I made it for Monchéri's birthday in May, and guess what he asked me for as a cake for New Year's Day! I can't find chocolate cookies in the "normal" section of my supermarket, but it allowed me to discover chocolate-cereal cookies in the organic section which are tops.
Michel
A real delight I have done it twice and they want more!
On the other hand, I used chocolate cookies and it is very successful with chocolate chips, it does not spoil anything just a little less 100g butter as the cookies are already quite fatty ...
Frankly pleasantly surprised for an original recipe and taken on the net!
hdt
Hello,
This recipe looks delicious! Thank you for sharing. I would just like to know the diameter of the mold used please.
Bonne journée.
Sanaa
Hello Aurélie,
I have already tested your recipe, a marvel! I would like to reiterate only I would like to use a 14cm circle. Do you think I should divide the quantities by two?