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Ultra-Creamy Basque Cheesecake with Salted Caramel Sauce

A rich, crustless Spanish cheesecake with a caramelized top and silky interior, topped with homemade salted caramel sauce.
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Prep Time 20 minutes
Cook Time 55 minutes
Total Time 5 hours 15 minutes
Servings: 10 slices
Course: Dessert
Cuisine: Spanish
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

Cheesecake
  • 24 oz cream cheese room temperature
  • 1 cup granulated sugar
  • 4 eggs large
  • 1.25 cups heavy cream
  • 1 tsp vanilla extract
  • 0.25 tsp sea salt
  • 2 tbsp all-purpose flour
Salted Caramel Sauce
  • 1 cup granulated sugar
  • 6 tbsp unsalted butter
  • 0.5 cup heavy cream warmed
  • 0.5 tsp flaky sea salt

Equipment

  • Mixing bowls
  • Springform pan
  • Hand mixer or stand mixer
  • Saucepan

Method
 

  1. Preheat oven to 400°F (200°C) and line a 9-inch springform pan with parchment.
  2. Beat cream cheese and sugar until smooth.
  3. Add eggs one at a time, mixing well.
  4. Stir in cream, vanilla, and salt.
  5. Mix in flour just until combined.
  6. Bake 50–60 minutes until deeply golden and center jiggles.
  7. Cool and refrigerate at least 4 hours.
  8. Prepare caramel by melting sugar, adding butter and cream, then salt.
  9. Drizzle over cheesecake before serving.

Notes

Center should jiggle slightly when removed from oven; it will set as it chills.