Recipe – New York vanilla & salted caramel baked cheesecake #GBBOBloggers2015

When I saw the bake themes for dessert week I immediately decided I was going to do a crème brûlée; as much as I love cheesecake, I’ve never done a crème brûlée so thought this was the perfect opportunity. However, after watching Wednesday’s show and seeing the showstoppers, I eventually changed my mind to do a cheesecake – I just could not resist! I thought I would go with a simple one so started with New York vanilla flavour but then thought how can I fancy it up a bit, so I added some salted caramel to it. The result – a luscious creamy dessert, with an undertone of salted caramel.

I did leave it in the oven with the door open to cool down but it still cracked, which I was incredibly annoyed about but with no time to make another, it had to do; it still tasted divine! It just gave it a more homely look, I suppose 😉

Ingredients (serves 10-12)
Cheesecake base & filling

  • 250g digestive biscuits, crushed
  • 150g unsalted butter, melted
  • 115g caster sugar
  • 3 tbsp flour
  • 900g full fat cream cheese
  • 2 eggs
  • 115ml double cream
  • 1tsp vanilla extract
Salted caramel
  • 75ml double cream
  • 50g light muscovado sugar
  • 15g salted butter
  • sea salt
  • Preheat the oven to gas 4/350F/180C, and grease & line a 9 inch spring form tin.
  • Combine the biscuits and butter in a bowl and press into the bottom of the prepared tin. Bake for 10 minutes then cool on a cooling rack.
  • Turn up the oven to gas 6/400F/200C.
  • In a large bowl combine the sugar and flour, then add the cream cheese and beat until creamy. Add the eggs and beat well.
  • Gradually add the cream, beating until smooth, then beat in the vanilla and set aside.
  • For the salted caramel, add the cream, sugar, and butter to a pan and gently heat & stir until the sugar has dissolved and butter has melted. 
  • Bring to the boil and then simmer for a couple of minutes until it begins to thicken. Add a little sea salt to taste.
  • Leave to cool for a couple of minutes then gently fold into the cheesecake mixture, leaving a little for the top.
  • Pour the mixture into the tin making sure the top is level, then drizzle the remaining caramel over the top. 
  • Bake for 40-45 minutes until the top is browned and set around the edges. The middle should still have a slight wobble to it.
  • Leave to cool in the oven with the door open, and then place in the fridge until ready to serve.
  • Enjoy!

As usual, linking up with Jenny at Mummy Mishaps and host for this week, Michelle at Utterly Scrummy.


I'm Stacey, in my (very) early 30's, from a small village in North Lincolnshire. I'm a stay at home mum to two boys and a mental dog. You'll find me blogging mainly about food & lifestyle with a bit of random thrown in.

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  1. How often is home baking perfect? I love the look of your cheesecake it looks tasty I love those flavours a lot, it's got a lovely bake to it 🙂

    1. Thank you, I do love salted caramel 😉

  2. mmmmmm that looks so good and i love that you flavoured it with salted caramel! proper lush! i don't care about the cracks – shows it was homemade in my opinion 🙂 thank you for linking up x

    1. Hehe, thank you Jenny 🙂 I could actually just eat a slice of this right now! x

  3. It looks,delicious! The cracks show it is real, and I love the salted caramel addition

    1. Thank you Lucy! A perfect imperfection, hehe 🙂

  4. Great post! We are linking to this particularly
    great content on our website. Keep up the good writing.

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