Decadent and delicious recipe for buttermilk cheesecake, topped with a silky salted caramel sauce


300g cake flour
175g soft butter
60g castor sugar
2 egg yolks
¼ tsp vanilla essence
2 tbs water

300ml buttermilk
2 x 230g plain cream cheese
150g castor sugar
¼ tsp vanilla essence
pinch of salt
4 jumbo free range eggs

Salted caramel sauce:
75g white sugar
75g light brown sugar
50g unsalted butter, cubed
200ml cream
half a teaspoon fleur de sel salt (I used Maldon)

How to
Blitz together all the pastry ingredients in your food processor until they just come together. Form into a ball, cover with cling film and refrigerate for an hour.

Make your salted caramel sauce in the meantime. Simply place white and brown sugar in a deep saucepan and place on a medium-hot plate. Leave the sugar to melt. (Do not stir.) Once the sugar is melted and a golden caramel colour, remove from the heat and add the butter, whisking until the butter is melted. (It will bubble up ferociously. This is perfectly normal so don’t get a fright, just keep on whisking.) Then add the cream and salt and whisk until incorporated and smooth. Set aside.

Spray a spring-form cake tin with a non-stick cooking spray. Use your fingers to press the dough onto the bottom and sides of the cake tin. Try to get it even and as thin as possible, aim for 2-3mm. Bake at 180 degrees Celsius for 15 minutes until light golden brown. Remove and allow to cool in the cake tin. Mix the filling ingredients – take care not to overmix, a normal balloon whisk does the job perfectly.

Pour the filling into the pastry case and bake at 170 degrees Celsius for 70 minutes.

Switch off the oven and keep in the oven for a further hour with the door closed. Remove and allow to cool down to room temperature. Serve like that or refrigerate it for a few hours.

2-minute biscuit base:
Simply blitz together 300g Nutty Crust in your food processor until it resembles fine crumbs. Mix the crumbs with 90g soft room temperature butter (not melted).

Press onto the base and sides of the tin. Pour in filling and bake as per normal.


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Recipe by Lizet Hartley, courtesy of Melkkos & Merlot, a bilingual blog about food.