Carrés cheesecake caramel salé

This creamy cheesecake square recipe combines the irresistible crunch of a pretzel crust with the rich, buttery flavor of salted caramel topping creating the perfect dessert for any sweet lover. The balance of salty and sweet makes it a unique treat that stands out at family gatherings or special occasions.

I first made this to impress friends during a casual dinner party and now it is requested every time I host. Its combination of salty and sweet is a guaranteed crowd-pleaser.

Ingredients

• Pretzel crumbs: From quality crunchy pretzels create the essential crunchy base for texture contrast
• Unsalted butter: Melted to bind the crust and enrich caramel flavor best if fresh and creamy
• Granulated sugar: Used in both crust and cheesecake for balance of sweetness, choose fine sugar for even mixing
• Cream cheese: Softened to achieve a creamy smooth filling aim for full fat for best richness
• Large eggs: To provide structure and a silky texture
• Vanilla extract: For depth preferably pure extract for authentic flavor
• Sour cream: Adds subtle tang and moistens the filling
• Granulated sugar for caramel: Using white sugar ensures even melting and prevents bitterness
• Cubed unsalted butter: Folded into caramel for richness and smoothness
• Heavy cream: Added last to caramel for smooth texture and a glossy finish
• Sea salt: Sprinkled to perfect balance of saltysweet opt for flaky or kosher salt for best effect

Instructions

Preheat and Make the Crust:

Preheat the oven to 175 degrees Celsius. In a large bowl combine the pretzel crumbs melted butter and one tablespoon sugar ensuring every crumb is coated well for a sturdy crust. Press the crumb mixture firmly into the bottom of a greased 9 by 9 inch baking dish so it compactly forms an even layer. Bake the crust for ten minutes to set it allow it to cool completely before the next step or the filling may become oily.

Prepare the Filling:

Beat the softened cream cheese in a large bowl until entirely smooth this is crucial for no lumps in the cheesecake. Add three quarters cup sugar gradually beating well incorporating air to achieve lightness. Add the eggs one at a time beating thoroughly after each until fully combined this ensures a creamy texture without curdling. Stir in the vanilla extract and sour cream just until mixed taking care not to overbeat which can cause cracks.

Assemble and Bake:

Pour the creamy filling over the cooled pretzel crust smoothing the surface evenly. Bake for twentyfive to thirty minutes until the edges are set but the center still jiggles slightly a sign of perfect doneness.

Make the Caramel:

To make the caramel heat one cup sugar in a medium saucepan over medium heat stirring constantly as it melts into amber liquid avoid burning by steady attention. Add the six tablespoons butter gradually stirring until fully melted and incorporated for glossy caramel. Remove saucepan from heat then vigorously whisk in the half cup heavy cream and one teaspoon sea salt this creates the velvety salted caramel sauce.

Finish and Chill:

Drizzle the caramel generously over the warm cheesecake allowing it to seep slightly around the edges. Refrigerate the entire dish for at least two hours or ideally overnight so the cheesecake firms up and flavors meld.

My favorite ingredient here is the pretzel crust it adds such a satisfying crunch and unexpected salty note that elevates all elements. I recall my first bites of this cheesecake sharing smiles with loved ones around the table knowing I found a winner.

Storage Tips

Store cheesecake squares covered in the refrigerator and consume within three days for freshness. To freeze wrap individual squares in plastic wrap then foil placing in a freezer bag for up to two months. Thaw overnight in the fridge and drizzle additional caramel sauce before serving for an extra treat.

Ingredient Substitutions

For a gluten free crust substitute pretzel crumbs with gluten free crackers or crushed nuts. Use Greek yogurt instead of sour cream for a lighter tang but reduce slightly to avoid too much moisture. Brown sugar can replace white sugar in caramel for deeper flavor though the color will be darker. Heavy cream can be substituted with full fat coconut milk to add subtle tropical notes and keep it dairy free.

Serving Suggestions

Serve chilled topped with whipped cream for added lightness. Add fresh berries like raspberries or strawberries to contrast the caramel’s richness with bright fruitiness. Pair with a cup of strong black coffee or a light dessert wine to balance the sweet components.

Chill the cheesecake before serving for best texture and flavor. The salty caramel pretzel crust creates an unforgettable contrast every time.

Common Recipe Questions

→ Comment obtenir une base de biscuits bien croustillante ?

Utilisez des miettes de pretzels mélangées à du beurre fondu, puis pressez fermement dans le moule avant cuisson pour une texture optimale.

→ Quelle est la température idéale pour la cuisson de l'appareil ?

Cuire à 175°C (350°F) pendant environ 25-30 minutes, jusqu'à ce que le centre soit pris mais légèrement tremblotant.

→ Comment réussir le caramel salé maison ?

Faites fondre le sucre doucement, puis incorporez beurre, crème et sel de mer hors du feu, en mélangeant jusqu’à obtenir une sauce lisse.

→ Peut-on préparer ces carrés à l'avance ?

Oui, il est possible de les préparer la veille. Laissez-les reposer au frais au moins 2 heures pour une meilleure tenue et saveur.

→ Quels ingrédients apportent l’onctuosité à l’appareil ?

Le fromage frais, la crème aigre et les œufs combinés créent une texture lisse et fondante.