Ce Salted butter caramel cheesecake on chocolate biscuit is a real concentrate of delicacy... You will love its melting texture, its generous caramel coulis, and its chocolate biscuit...
You'll hardly be able to stop at just one piece, I warn you! This 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, just how I like it.
For the base of salted butter caramel cheesecake, I used chocolate shortbread cookies that I mixed. The chocolate-caramel combination is no longer in doubt, is it?
And the sauce salted butter caramel, let's talk about it? You can pour it directly on the cheesecake so that it flows delicately when serving. But since we are all gourmands, you won't hesitate to serve a little more on each plate!
More 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!
- 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
- 180 g granulated sugar
- 2 cs water
- 25 cl whole liquid cream
- 60 g diced semi-salted butter
- Sea salt
- 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).
- 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.
Terribly delicious, as always!!! Chocolate, vanilla, caramel... MMMMHHHHH, I love it, to try quickly!! I'm licking my lips in advance!!! Thanks for sharing!
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
Your cheesecake is terribly delicious and really beautiful!!
Wow! Terribly delicious! I love it!
humm it must be soooo good your cheesecake = P
he is magnificent!
thank you for this beautiful and delicious recipe! I put it in my favorites and will test it shortly!
Superb ^^
wow wow wow!!! I want some!!! beautiful
Wow!! I'm not really a dessert person...this one looks like it's going to be a real "killer"!!
It is not impossible that I will test it for my next dinner... which will nevertheless have to be quite light!!
Do you think I could reduce the 200g of sugar in the mixture? Thanks for this lovely, very tempting recipe!
Hello Aurore! Yes, you can lower the amount of sugar, and why not add a little more vanilla to counterbalance. Good tasting then :-)
I'm a fan of cheesecakes and I really like this one.
I'll take a slice!
It is superb and terribly greedy! Yum!! ^^
good afternoon. kisses
It looks amazing and looks terribly delicious!
It's really very beautiful!
It is magnificent, terribly tempting !! :-)
This cheesecake is irresistible !!
Just perfect!!
This cheesecake looks wickedly delicious!
I am a fan of your photos !!!!
Now you're really sending it!! Absolutely irresistible... thank you!
Yum, very tasty! I really like your creations and your blog, everything is done with taste (if I may say so, lol).
Hello !!
I tagged you =)
http://boopcook.eklablog.com/j-ai-ete-taguee-par-le-blog-voyage-gourmand-a60082893
Is there any left?? because I would like some :)
A beautiful gourmet recipe once again on your blog!
This cheesecake looks divine!
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 when cooled? Or does it lack cooking? Thanks in advance :)
Hello, yes this 'jelly' effect in the middle is normal, it means that the cheesecake will be very soft when eaten... See you soon!
As always, great photos and mouthwatering recipes;)
I've never tried salted caramel on a cake, but I like the idea!
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.
My God, he's so handsome! That's dessert!! Wow
Hello,
This cheesecake looks very good. Regarding the chocolate biscuits, which ones did you use?
Hello Donia, and thank you for your visit, the small chocolate cookies used were bought at the supermarket, no specific brand! @ soon
When you say chocolate cookies, is it like the princes of lu or like oreo.
These are just plain chocolate cookies from the cookie section, with no filling inside.
It is splendid
Hello, I just wanted to know if instead of chocolate cookies we could put Speculoos type cookies?
Hello Sarah, indeed we can replace the chocolate cookies with any other cookie, the procedure will be identical. @ soon!
Hello
It's delicious, I made it and succeeded especially the salted butter caramel like never before!! All my friends loved it -
Thank you for this fabulous recipe, it's really wonderful
And what a beautiful tasting it is!
I recommend it
Enjoy your meal ! Your mouth will fizz with taste.
Thank you for sharing Lilie and thank you Fatimata for this feedback, in addition to being beautiful it is also good!
So this will be my birthday cake for my 45th birthday
Thank you
We want to eat it. Just looking at the recipe makes our taste buds tingle.
Thanks I will try it!!!
I really loved the pear and chocolate Bavarian cream. I'm going to make it for my guests. Thank you.
I made it this weekend, but I replaced the chocolate biscuits with speculoos! It's the first time I made a Cheesecake, the texture is special, but it's very good and it's different! I'll try one of your fruit-based cheesecake recipes too! Thanks for this recipe!
A marvel!!! I made it for my son's birthday, huge success and this caramel... a delight!!! Bravo and thank you for this recipe.
A killer, moreover exactly the consistency I was looking for. The ricotta / philadelphia combination is perfect. I simply used speculoos with which I mixed melted chocolate by reducing the addition of butter. Excellent...
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.
Hello Natacha, Roudor works too, no need to change the quantity of butter. I hope the test was conclusive! See you soon
Good evening... I'm about to make this wonderful cheesecake, I just have a few questions to ask you. How long should it rest in the fridge? Is it better to make the caramel before putting the cheesecake in the fridge or is it better to do it after?
Thank you in advance and congratulations for all these wonderful cakes that you make and these recipes that you post, I love it!
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 very well make the caramel after putting it in the fridge, and place it on the cheesecake for example a few hours before serving, it does not have too much impact. Happy baking @ soon!
Hello,
Will it work with Oreos? I think I will try this gourmet recipe without delay!
Hello Mary, yes it is possible to put the cookies you want, including Oreos. See you soon!
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 ?!
Hello, Delicious, tested yesterday and approved by 12 people. Personally, I tried the dough with classic Oreo cookies (whole) and reduced the amount of butter a little. A treat! Recipe that I will make again and recommend!
Thank you for your return! :-)
Hello, I am a fan of this cake so I tested it. I was almost there the chocolate outline cracked in several places do you have a tip to avoid that? secondly the texture of the cake is perfect but I have the top part of the cake which has risen a little above 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.
Super recipe, I take note for a future test! :)
Hello, thank you for this recipe!
I couldn't find any chocolate biscuits so I got some petit beurre biscuits, we'll see!
I have a question about the caramel: doesn't it harden when 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 won't be hard?!
Thank you in advance for your answer!
Hello, you have to make the caramel better at the last moment, it will be better too. @ soon
Hello,
The cheesecake is beautiful!!! How do you get such regular edges? I tried to press it down with a glass but it falls back down and is very irregular.
Do you have any advice?
Thanks in advance,
Hello, do not hesitate to press directly with the hand if necessary, @ soon
Good evening Lilie,
I've been browsing your site for a long time to find a recipe for my darling's birthday, I think I'll hit the nail on the head with this one since he loves caramel (he's also a fan of your oreo layer cake ;). I would like to know if I can make it the day before? Since it's a surprise birthday, the timing will be short on the big day.
Thank you for all your recipes, whenever I want to bake, it's you I think of immediately.
Thank you in advance for your response.
Mary Stone
I just reread the recipe and found the answer to my question! : D
waaaa too good!
to test quickly
Great recipe! I made it for my husband's birthday with friends and it was a great success!!!
As I am an expatriate in Congo I had to make do with what I had, so the cheese was half ricotta and half mascarpone and it was a great substance!
I have a question for future times... Are the slightly salty spreadable cheeses like Saint Moret not too salty? Sometimes I only find that here, including one called Milkana which is a bit salty like Saint Moret or even a bit more and I didn't dare try it.
Kisses and great recipe I'll look at the rest of your site!
Hello Agathe, my recipes travel! That's cool :) I don't really like Saint Moret because it's salty. The best in pastries is really Philadelphia.
Hello,
What is the cheesecake machine?
Thank you
Hello, cheesecake machine = cheesecake batter
Ah !! thank you so much
Should I put it in the fridge immediately after taking it out of the oven?
Thank you
Hello, no, you must always let cool beforehand;)
I confirm, a killer :) made last weekend, with a little less sugar next time, because there will be one, that's for sure! bravo for this recipe
a killer, 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 biscuits in the "normal" section of my supermarket, but it allowed me to discover choco-cereal biscuits in the organic section which are great.
A real delight, I made it twice and they still ask for more!
On the other hand, I used chocolate cookies and it was very successful with chocolate chips, it doesn't spoil anything, just a little less butter 100g as the cookies are already quite fatty...
Frankly pleasantly surprised for an original recipe and taken on the net!
Hello,
This recipe looks delicious! Thanks for sharing. I would just like to know the diameter of the mold used please.
Bonne journée.
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?
Hello,
I have a little question, I made a mistake because I bought plain cakes, can I put cocoa powder (about 10g) and put 10g less flour? I prepare this cake on a Friday for Sunday lunch will it be ok?
Thank you in advance,
Very nice site with wonderful recipes :)!
Laura
Hello Laura, thank you! To answer you, yes you can add bitter cocoa by reducing the flour as you suggest. The cheesecake can be made in advance without any problem, its flavor improves with time. See you soon :)
Hello,
Thank you for this very appetizing recipe! Can you tell me what the flour is for in the biscuit machine? You don't put any in the speculoos crunchy one. Thank you!
Hello Chloe, I put it to add more consistency to the cookies. These are two different recipes that you are talking about, I advise you to follow the instructions of this one carefully to get the desired result. See you soon.
Great recipe, I recommend it 100%. I didn't add flour and reduced the amount of sugar. It was perfect. However, my cheesecake cracked, so next time I'll try it at 130° instead of 160°.
Very, very good. We made it with plain shortbread, not chocolate.
Thank you very much Mary! Goodbye :)
Hello, for the shortbread base can I use all-chocolate cookies for example?
Thanks for your feedback
Hi Jennifer, yes you can use these cookies. See you soon :)
Perfect recipe
Thank you Angelina! See you soon :)
Hello, can this cheesecake be frozen to get a frozen effect? Like the speculoos and lime one?
Thank you
Lea
Hi Léa, no, because this one is cooked, unlike the lime one. See you soon :)
For my first cheesecake, I tried yours because your cakes are always sublime! I couldn't find Philadelphia cream cheese in a 400g tub, so I used a 300g one. I only used 3 eggs, and yet I ended up with way too much batter... In addition to my 21cm diameter tin, I filled 6 small muffin tins and 2 cake rings; do you have any idea what might have happened? In any case, the texture is fantastic, and we'll have a hard time waiting until the day after tomorrow to eat it! Thank you so much for your delicious recipes.
Hi Anne, my tin is 22cm and I filled it quite high with the filling, as you can see in the photos. See you soon :)