Halal Salted Caramel Cheesecake
A creamy and rich cheesecake topped with a luscious salted caramel glaze, perfect for any occasion.
Ingredients
For the crust
- 1.5 cups 1 ½ cups graham cracker crumbs Use finely crushed graham crackers.
- 0.5 cups ½ cup unsalted butter, melted
- 0.25 cups ¼ cup sugar
For the filling
- 16 oz 16 oz cream cheese, softened Ensure it is at room temperature.
- 0.5 cups ½ cup granulated sugar
- 1 tsp 1 tsp vanilla extract
- 3 large 3 large eggs
For the salted caramel topping
- 1 cup 1 cup sugar
- 6 tbsp 6 tbsp unsalted butter
- 0.5 cups ½ cup heavy cream Add slowly to avoid splattering.
- 0.5 tsp ½ tsp sea salt Adjust to taste.
Instructions
Prepare the Crust
- Preheat your oven to 350°F (175°C).
- In a bowl, combine the graham cracker crumbs, melted butter, and sugar. Mix until well combined.
- Press the mixture evenly into the bottom of a 9-inch springform pan. Bake for about 8-10 minutes, or until golden brown, then let it cool.
Make the Filling
- In a large mixing bowl, blend the softened cream cheese with sugar until smooth and creamy.
- Add the vanilla extract, blending until fully incorporated.
- Add the eggs, one at a time, mixing well after each addition.
Bake the Cheesecake
- Pour the cream cheese mixture over the cooled crust in the springform pan.
- Bake in the oven for 45-50 minutes, or until the edges are set but the center is still slightly jiggly.
- Turn off the oven and leave the cheesecake in for an additional hour to cool down gradually.
Prepare the Salted Caramel Sauce
- In a saucepan over medium heat, melt the sugar until it turns amber in color, stirring occasionally.
- Once it’s melted, quickly whisk in the butter until fully combined.
- Carefully add the heavy cream (it will bubble up!), again stirring until smooth. Remove from heat and sprinkle in the sea salt to taste.
Assemble
- Let the cheesecake cool completely before removing from the springform pan.
- Drizzle the salted caramel sauce generously over the top.
Chill
- Refrigerate for at least 4 hours or ideally overnight for the best texture.
Notes
For a lighter version, you can use low-fat cream cheese or whipping cream. Ensure all ingredients used are Halal compliant. Letting your cheesecake cool gradually helps prevent cracks.