- Individual cheesecakes are baked gently in a water bath until just set, then chilled to achieve a smooth, creamy texture.
- A glossy salted caramel is poured over the chilled cheesecakes, adding sweetness and balance.
- The combination of rich cheesecake and sweet-salty caramel creates an elegant dessert with clear contrast and depth.
More and more pastry chefs are raiding the saltcellar. And that includes Michael Moorhouse, who sprinkles crunchy bits of fleur de sel on his creamy, tangy cheesecake topped with thick, golden caramel. These individual cheesecakes can (and should!) be made ahead, but wait to add the salt garnish until just before serving.
Why use a water bath
Cheesecakes containing eggs are considered baked custards. Like crème brûlée and pots de crème, they benefit from being cooked in a water bath, called a bain marie, to promote even baking and deter cracking.
Here, the cheesecakes are set in a small pan filled with enough hot water to reach halfway up the sides of the ramekins. The water won’t exceed 212°F in the oven, preventing the cheesecakes’ outer edges from cooking too quickly. At the same time, the hot water creates steam, keeping the cakes from drying out. After 10 minutes, the oven is turned off and the cheesecakes are left in for an hour to come down in temperature gradually.
Notes from the Food & Wine Test Kitchen
- If you see sugar crystals on the sides of the pot while making the caramel, dissolve them with a pastry brush that’s been dipped in water until well moistened.
- Watch the caramel closely as it cooks — it can go from amber to burned very quickly.
- To prevent the caramel from seizing or bubbling too violently, use warm cream and room temperature butter.
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