Easy Salted Caramel Baked Cheesecake (Gluten-Free)
July 30, 2024
This gluten-free salted caramel burnt cheesecake is rich, creamy, and easy to bake.
This is my take on combining my 2 favorites: salted caramel sauce and cheesecake.
Both recipes for Salted Caramel Upside-down Banana cake and Basque Burnt Cheesecake are available on the blog.
And making this salted caramel baked cheesecake into a gluten-free dessert is another achievement for me.
However, I will take you through and add little notes(if any) along with the step-by-step photos.
Add the caster sugar to a medium-sized saucepan.
Add water.
Using medium heat, melt the sugar until the sugar changes color to amber or blonde.
Do not leave the stove at this point.
The sugar can easily change from amber to burnt if left unattended for a couple of minutes.
Add thickened cream.
Stir and add salt.
Set aside to let the sauce cool down to room temperature.
I used a 6-inch baking pan.
Line with greaseproof baking paper.
Take out the cream cheese from the refrigerator, at least 2 hours before starting to bake.
Use a whisk balloon to 'cream' the cream cheese.
Do note that, we will cream the sugar and cream cheese, however, I have to use the sugar to make the salted caramel sauce.
Add salted caramel sauce.
And whisk to a smooth mixture.
Making sure there is no 'lumpy' cream cheese.
Add egg, one at a time.
Whisk in between addition.
Add vanilla essence.
Sieve in corn flour.
Pass the mixture through a strainer.
Pour the mixture into the prepared baking pan.
Remove as many bubbles as you can.
Baked salted caramel cheesecake.
I use white thread to slice the chesecake.
A slice of salted caramel baked cheesecake.
Remove the sauce from the refrigerator at least 2 hours before baking.
This is my take on combining my 2 favorites: salted caramel sauce and cheesecake.
Both recipes for Salted Caramel Upside-down Banana cake and Basque Burnt Cheesecake are available on the blog.
And making this salted caramel baked cheesecake into a gluten-free dessert is another achievement for me.
How to make Salted Caramel Baked Cheesecake?
A list of ingredients and methodology can be found in the recipe card below.However, I will take you through and add little notes(if any) along with the step-by-step photos.
Making salted caramel sauce
Add the caster sugar to a medium-sized saucepan.
Add water.
Using medium heat, melt the sugar until the sugar changes color to amber or blonde.
Do not leave the stove at this point.
The sugar can easily change from amber to burnt if left unattended for a couple of minutes.
Add thickened cream.
Stir and add salt.
Set aside to let the sauce cool down to room temperature.
Size of the baking pan
I used a 6-inch baking pan.
Line with greaseproof baking paper.
How to make salted caramel cheesecake batter
Take out the cream cheese from the refrigerator, at least 2 hours before starting to bake.
Use a whisk balloon to 'cream' the cream cheese.
Do note that, we will cream the sugar and cream cheese, however, I have to use the sugar to make the salted caramel sauce.
Add salted caramel sauce.
And whisk to a smooth mixture.
Making sure there is no 'lumpy' cream cheese.
Add egg, one at a time.
Whisk in between addition.
Add vanilla essence.
Sieve in corn flour.
Pass the mixture through a strainer.
Why do we strain the mixture?
For a smooth and silky cheesecake.Pour the mixture into the prepared baking pan.
Remove as many bubbles as you can.
Salted caramel baked cheesecake
Baked salted caramel cheesecake.
I use white thread to slice the chesecake.
A slice of salted caramel baked cheesecake.
FAQ on Salted Caramel Baked Cheesecake
a) Can I prepare the caramel sauce a day earlier?
Yes, you can, and make sure to refrigerate the sauce.Remove the sauce from the refrigerator at least 2 hours before baking.
b) How long can I keep cheesecake leftover?
You can keep the cheesecake in the fridge and make sure to consume it within 5 days.c) Can I use plain flour instead of corn flour?
Yes, plain flour can be used in this recipe.
Video on how to bake salted caramel cheesecake
Easy Salted Caramel Baked Cheesecake (Gluten-Free)
Yield: 8
Prep time: 20 MinCook time: 45 MinTotal time: 1 H & 5 M
This gluten-free salted caramel burnt cheesecake is rich, creamy, and easy to bake.
Ingredients
ingredients for baked chesecake
- 250g cream cheese
- 240ml thickened cream
- 150g sugar
- 3 large eggs plus 1 egg yolk
- 1 teaspoon salt1 teaspoon vanilla essence
- 25g corn flour
Instructions
Prepare the salted caramel sauce
- Add sugar and 1 tablespoon of water into a medium-size saucepan.
- Cook on medium heat until the sugar dissolves and turns amber/ blonde in color.
- Add thickened cream and salt.
- Stir to dissolve the sugar crystals and set aside to cool the mixture.
How to make the cake batter
- Pre-heat oven to 200C
- Using the balloon whisk, whisk the cream cheese.
- Add salted caramel sauce.
- Whisk until smooth.
- Add egg one at a time, and whisk again
- Add vanilla essence.
- Sieve the cornflour into the egg mixture.
- Strain the mixture to eliminate any lumps.
- Pour into the 6-inch baking pan lined with greaseproof paper.
- It was baked for 45 to 50 minutes or until the cake was cooked.
- Set aside to cool before putting the baked cheesecake into the fridge.
Nutrition Facts
Calories
317.56Fat (grams)
23.51 gSat. Fat (grams)
13.88 gCarbs (grams)
23.94 gFiber (grams)
0.2 gNet carbs
23.74 gSugar (grams)
20.92 gProtein (grams)
4.08 gSodium (milligrams)
109.74 mgCholesterol (grams)
134.51 mg
nice
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