Pillow Cheesecake with Salted Butter Caramel Sauce

I’m back!!!

I’ve finally submitted my thesis – a week earlier than planned – phew…more than 3 years of hard work all wrapped up in a book. I’m done, for now. I will have to attend a viva, but will think about that later. So, I’m back in Manchester, back to my kitchen, back to more cooking and baking!

I came back and found a parcel containing some Tate & Lyle’s Fairtrade cane sugars, very kindly sent to me by Michael. Tate & Lyle has committed to making its entire retail range 100% Fairtrade and you can get most of their sugars in Waitrose and The Co-op and they are just starting to sell their Fairtrade granulated sugar in Tesco. Do check out Tate and Lyle’s website for their fantastic range of sugars.

Tate and Lyle sugar

I’ve been using Tate & Lyle’s sugar (mainly caster and granulated) for quite sometime now and here’s a fantastic cheesecake recipe that’s made with their caster sugar – a chocolate crusted cheesecake served with salted butter caramel sauce. Although it’s made with 900 g of cream cheese, this cheesecake was as described “pillow soft”. The egg yolks were separated from the whites and the whites were whipped to stiff peaks before incorpored into the batter. This together with the sour cream, corn starch and lemon zest resulted in a slightly tangy, soft yet rich cheesecake. To top it off, the cheesecake was served with salted butter caramel sauce – Y.U.M.

Pillow Cheesecake with Salted Butter Caramel Sauce

Ingredients: 9-inch cake
Recipe adapted from My Tartelette
For chocolate shortbread base:

  • 125 g unsalted butter – very cold, cubed
  • 43 g caster sugar
  • 150 g plain flour
  • 15 g cacao powder

For cheesecake batter:

  • 900 g Philadelphia cream cheese – softened at room temperature
  • 115 g unsalted butter – softened at room temperature
  • 1/4 cup creme fraiche or sour cream
  • 1 cup caster sugar
  • 5 eggs
  • 2 tbs cornstarch – sifted
  • Zest of one lemon

For chocolate shortbread base:

  • Preheat the oven to 180°C.
  • Work the butter, sugar, flour and cacao with a food processor or your fingers to get a sandy mixture.
  • Work the dough for a minute.
  • Press dough into the bottom of a 9-inch springform pan.
  • Bake for 30-40 minutes.
  • Let cool completely.

For cheesecake batter:

  • Combine the cream cheese, butter, sugar, lemon zest, creme fraiche and cornstarch in the bowl of a stand mixer and beat until combine. Do not incorporate too much air or the cake will crack. Make sure the cream cheese and butter are very soft.
  • Add the egg yolks one at a time and beat until just combined.
  • In another clean mixing bowl, whisk the egg whites until stiff. Gently fold them in the cream cheese batter.
  • Pour the batter over the chocolate shortbread crust.
  • The batter will reach the rim of the cake.
  • Wrap your springform pan with heavy duty aluminium foil, set it in a large roasting pan, add enough hot water to come up halfway up the side of the pan. Bake at 160°C for 1 1/2 hours.
  • Turn the oven off, crack the door of the oven open and let your cake cool in there for 30 minutes.
  • Remove from the oven and refrigerate completely for a few hours or better yet overnight.

Salted Butter Caramel Sauce

Pillow Cheesecake with Salted Butter Caramel Sauce 3

Recipe from My Tartelette

  • 240 g sugar
  • 80 ml water
  • 115 g salted butter
  • 150 ml heavy whipping cream


  • In a heavy saucepan set over low heat, combine the sugar and water and heat just until the sugar is dissolved.
  • Add the butter.
  • Let it come to a boil and cook until it reaches a golden caramel color.
  • Remove from the heat and add the cream ( it will splatter and get crazy, but do not fear and trust the recipe).
  • Whisk to combine and put back on the stove. Let it come to a boil again over low heat and cook 10-15 minutes until you reach a nice creamy consistency.
  • Pour some onto the cheesecake and enjoy!

Pillow Cheesecake with Salted Butter Caramel Sauce 2

If you love baking, why not join Tate & Lyle’s Facebook page called We Love Baking. It is an active community with lots of fans, sharing some really good recipes and tips. Do join in the discussion and share some pictures and recipes of your baked goodies!

Thanks again to Tate and Lyle and Michael for the sugars!