WHITE CHOCOLATE SALTED CARAMEL CHEESECAKE

Instructions

1. Preheat the oven to 325°F (160°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
2. Make the crust: Combine the graham cracker crumbs, melted butter, and sugar in a bowl. Press the mixture firmly into the bottom of the prepared pan. Bake for 10 minutes, then set aside to cool.
3. Prepare the cheesecake filling: In a large bowl, beat the softened cream cheese and sugar until smooth and creamy. Mix in the melted white chocolate, followed by the eggs (one at a time), vanilla extract, and sour cream. Beat until well combined and silky.
4. Pour the filling over the crust: Smooth the top with a spatula and bake for 50-60 minutes, or until the edges are set but the center still jiggles slightly. Let it cool in the oven with the door slightly ajar for an hour, then refrigerate for at least 4 hours (or overnight).
5. Make the salted caramel sauce: In a saucepan over medium heat, melt the sugar, stirring constantly until it turns amber. Add the butter, whisking until combined, then slowly pour in the heavy cream. Stir in the sea salt flakes and let it cool before drizzling over the chilled cheesecake.
6. Serve the cheesecake: Drizzle with the salted caramel sauce and sprinkle a few more sea salt flakes on top for extra flavor.

Tips for a Perfect White Chocolate Salted Caramel Cheesecake

• Use Room Temperature Ingredients: This ensures a smooth and creamy texture without lumps.
• Don’t Overbake: The cheesecake should be slightly wobbly in the center when you turn off the oven. It will set fully as it cools.
• Make the Caramel Fresh: For the best consistency and flavor, prepare the caramel sauce right before serving.

With its rich flavors and beautiful presentation, this White Chocolate Salted Caramel Cheesecake is sure to be the star of any dessert table. It’s the perfect way to end a meal on a sweet and satisfying note.