Salted Caramel Cheesecake Entremets
These salted caramel cheesecake entremets have all the best flavors in every bite. Notes of cinnamon, bold espresso, gooey caramel, and an essence of rum all in a sweet and salty dessert. Every element is inspired by one of my new favorite books!
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The Wind of Walkers and Blades
As I read every page of this exciting romantasy novel, I brainstormed the perfect dessert – salted caramel cheesecake entremets. Each element of this mini mousse cake has its significance. After you read the book, come back and tell me if you agree with my choices.
“There is only one way to inherit a windblade: murder.” I mean, what a hook! Francie hides a deadly secret from everyone, including her two best friends, Levick and Arturian. When a revolution threatens to change everything, secrets are revealed and friendships are put to the test. With windblades and windwalkers, this magical world will capture your heart.
Salted Sand Crumble
This element provides some crunch and texture, plus it compliments the salty caramel filling. It reflects the sea side setting of the book, Friese. There’s even a fun beach scene that inspired this sandy element.
It’s super easy to make the salted sand crumble. Basically, make a simple cookie dough, spread it out and bake until golden. Once cool, pulse it in a food processor until it looks like sand. The edges of my giant cookie got a little dark, so I just trimmed those off before pulsing. They still tasted great, but the darker color was not giving sand vibes.
Salt Rum Caramel
For Francie’s birthday one year, the three friends drink a little too much salt rum and create some silly memories. That started me thinking about the Francie element. She’s also well liked and sweet, like caramel!
Making homemade caramel intimidated me for years, but it’s actually easier than you’d think. It can go from good to burnt quickly though, so keep an eye on it. Feel free to skip the rum for an alcohol free version, or add a bit more for a runnier caramel.
Cinnamon Infused Cheesecake Mousse
Arturian is rich. Even to his close friends, that seems to be one of his most obvious characteristics, but as you get to know him you quickly learn there’s more than meets the eye. He’s also got Francie, or in this case the caramel, in his heart at all times.
Infuse the cream with some cinnamon sticks for a light flavor, or throw in some ground cinnamon for a bigger hit. When you fill the molds, be sure to work quickly. As the mousse sets, it will become thicker, but also more airy and will create a mottled surface. It’s not a big issue, but it can affect the finish of the mirror glaze.
Related Reading: Chocolate Coffee Dome Entremet
Espresso Sable
Levick is the base, the glue as it were, for this friendship trio. With that in mind, I knew the base of this dessert would be his element. And since he’s the first windwalker in centuries, espresso adds a little lift to the entremet.
Roll the sable to 2- 3mm for a thin, but sturdy base. I suggest doing this between two sheets of parchment paper. Bake between two perforated silicone mats for a perfectly flat round. They should be just lightly golden brown when done.
Sapphire Mirror Glaze
I know you’re not supposed to judge a book by its cover, but I think we can all admit when a cover is swoon worthy. This gorgeous blue cover with the scroll work and symbols captured my fancy. To commemorate this, I opted for a dark blue mirror glaze to finish the salted caramel cheesecake entremets.
Mirror glazes are also easy, but they can take a lot of time because you really must stay within a specific temperature range. If it’s too hot, the glaze will be thin and potentially slide off. Too thick and that outer gelatinous layer ruins the whole vibe. I suggest glazing the same day you plan on serving the entremets for the best result. After sitting in the fridge overnight, it loses some of its shine and lightens in color.
How It’s Done
Making these salted caramel cheesecake entremets isn’t too terribly difficult, but you’ll want to plan out when to bake each element so you have the time you need. I took about 5 days to make mine because that’s what worked for my schedule.
Watch the step by step recipe tutorial to see exactly how I made each element, including some blunders I made. I’ll even show you how to make a simplified version of the dessert. If you’re not familiar with the techniques in this recipe, this video will make a big difference.
Salted Caramel Cheesecake Entremets
The Wind of Walkers and Blades is one of my new favorite books, so it’s fitting that these salted caramel cheesecake entremets are one of my new desserts! The flavors are my favorite, a roasty toasty profile with caramel, cream cheese, and espresso as the stars. Texturally, there’s a balance of soft and crunchy.
If you love fantasy, magic, or romantasy, you really, really should read this book! You’re going to love the characters and the world so much. Book two in the trilogy, The Prince of Death and Darkness comes out October 2025!
Or Keep It Simple
Look, sometimes you want all the yumminess of an entremet, but you really can’t be bothered with the molds and precise touches. I hear you. I see you. Use these elements (minus the glaze) to create a layered trifle!
I had some extras, so I layered an espresso sable base with mousse and caramel. On top, I added a sprinkle of the salted sand crumble. It’s simple in presentation, but you get to enjoy the same flavors and textures as the entremet.
Related Reading: Throne of Glass Inspired Recipes
Enjoy!
You’ve now got a new book to add to your TBR and a delicious dessert to pair with it. That’s a win-win in my book. Enjoy every bite of these salted caramel cheesecake entremets!
And psst! Don’t forget to come back after you read The Wind of Walkers and Blades to leave a comment telling me if you think this dessert is a good representation of the book.
Salted Caramel Cheesecake Entremets
Ingredients
Salted Sand Crumble
- 100 g sugar
- 65 g unsalted butter soft
- 1 tsp salt
- 25 g egg about ½ an egg
- 60 g all purpose flour
Salt Rum Caramel Filling
- 88 g sugar
- 180 g heavy cream
- 60 g light corn syrup
- ¼ tsp salt
- 30 g milk chocolate chopped
- 30 g white chocolate chopped
- 1 Tbsp dark rum
- 15 g unsalted butter softened
Cinnamon Infused Cheesecake Mousse
- 250 g heavy cream
- 2- 3 cinnamon sticks
- 48 g cold water
- 8 g unflavored gelatin powder 1 packet
- 50 g sugar
- 2 egg yolks
- 200 g cream cheese cubed and softened
- 350 g heavy cream cold
Espresso Sable
- 205 g all purpose flour
- 70 g powdered sugar sifted
- 1 Tbsp espresso powder
- ½ tsp salt
- 90 g unsalted butter cold and cubed
- 1 egg
Sapphire Mirror Glaze
- 69 g cold water divided
- 4 g unflavored gelatin powder
- 60 g sugar
- 60 g light corn syrup
- 50 g sweetened condensed milk
- 1/32 tsp blueberry powdered color
- 75 g white chocolate chopped
Instructions
Salted Sand Crumble
- Preheat the oven to 340℉. Line a baking sheet with a silicone mat. Set aside.
- Beat sugar, butter, and salt on a low speed until well combined. Add the egg and mix until just combined. Add the flour and beat on low until nearly combined, then finish mixing by hand until no dry spots remain.
- Use an offset spatula to spread the mixture into a thin rectangle, roughly 8x11 inches, on the prepared baking sheet.
- Bake 10- 15 minutes, or until lightly golden brown. Cool completely.
- If there are any dark edges, trim those away. Break up the giant cookie and place the pieces in a food processor. Pulse until it resembles coarse sand. Store in an air tight container on the counter until needed.
Salt Rum Caramel Filling
- Place the sugar in a large saucepan over medium- med/ low heat. Once you see the sugar beginning to melt, gently push and pull the sugar towards the center, stirring it to prevent scorching. Continue to cook until a deep amber color.
- Meanwhile, as soon as you put the sugar on the heat, add the heavy cream, corn syrup, and salt to a small saucepan. Bring to a bare simmer, stirring occasionally. You do not want it to boil, you want this to be hot. Cover with a lid and reduce the temperature until needed.
- Slowly add the hot cream mixture to the caramel, stirring constantly. It will bubble and steam, so be careful. Once the caramel and cream are well combined, add a candy thermometer to the pot. Cook the caramel until it reaches 220℉.
- Remove from the heat and cool the caramel to about 140℉. Place the chopped chocolate in a heat proof bowl and pour the warm caramel over top. Mix until the chocolate is completely melted and combined.
- Cool the mixture to about 100℉ (it may be there already) and add the rum and butter. Mix well, then use an immersion blender to ensure the caramel is completely emulsified. Cool to room temperature, then cover and chill overnight.
Cinnamon Infused Cheesecake Mousse
- Add the 250g of heavy cream to a saucepan and add the cinnamon sticks. Bring to a simmer, stirring frequently. Remove from the heat and cover. Let the cinnamon infuse for 15 minutes. Place the cream and cinnamon sticks in an air tight container in the fridge to steep overnight.
- In a small bowl, combine the water and gelatin. Set aside to bloom.
- Pass the cinnamon cream through a sieve to remove any lumps and the sticks. Measure out 170g of the cream. Any extra can be used in the second portion of cream later. Heat the cream until it almost comes to a simmer.
- In a small heatproof bowl, thoroughly whisk together the sugar and egg yolks. Gradually whisk in the hot cinnamon cream. Return the mixture back to the saucepan and place over medium- low heat.
- Cook the custard, stirring constantly, until it reach 180℉. Remove from the heat and add the bloomed gelatin. Stir until the gelatin is completely melted.
- Place the cream cheese in a heat proof bowl and gradually pour the hot custard through a sieve and onto the cream cheese. Whisk until smooth and well combined. Cool to 82℉.
- Once the mixture is nearly cool enough, begin whipping 350g of cold heavy cream until you have soft peaks. Do not overwhip. Gently fold the whipped cream into the cream cheese mixture.
- Prepare your work area. Fill a small piping bag with the prepared caramel and place your demi- sphere mold on a small tray or baking sheet.
- Using a scoop or piping bag, fill each cavity roughly halfway with mousse. Use a spoon or offset spatula to spread the mousse up the edges of the mold. Pipe a layer of caramel on top of the mousse. Cover the caramel with more mousse and use an offset spatula to smooth and level off the top.
- Place the molds in the freezer for at least 3 hours, but preferably overnight. After a few hours, you can cover with plastic wrap to keep the mousse fresh.
Espresso Sable
- Add the flour, powdered sugar, espresso powder, and salt to the bowl of a stand mixer and mix until combined. Add the butter and mix until it resembles a coarse sand. Add the egg and mix on low just until the dough comes together.
- Press the dough into a disc and wrap with cling wrap. Chill in the fridge for 30- 60 minutes.
- Preheat the oven to 350℉.
- Place the cold dough between two sheets of parchment paper and roll to a thickness of 2- 3mm. Place the dough on a baking sheet in the freezer for 10 minutes.
- Cut out circles of dough that are just a bit bigger than the base of your molds. Place the circles on a baking sheet lined with a perforated silicone baking mat and top with a second perforated mat.
- Bake for 10- 13 minutes or until a light golden brown. Cool completely. Store in an air tight container on the counter until needed.
Sapphire Mirror Glaze
- Mix 34 g of the cold water with the gelatin in a small bowl. Set aside to bloom.
- Heat the sugar, corn syrup, condensed milk, and remaining 35g of water in a saucepan over medium heat. Bring to 217℉.
- Place the chopped white chocolate and powdered color in a tall mixing glass. Pour the hot liquid over top and let it sit for a minute. Add the bloomed gelatin and stir until nearly smooth.
- Use an immersion blender to completely emulsify the glaze. Strain into a measuring glass with a spout. The glaze is ready to use when it cools down to 93℉.
Assembly
- Pop a mousse mound out of the mold and place on a small overturned bowl or cup on top of cling wrap. Staring in the center, pour the glaze, spiraling out, until the mousse is covered. Allow the excess glaze to drip off. Use an offset spatula to clean up the excess drips hanging off the edge. As the glaze in the pouring cup cools, you will need to microwave it for 3-5 seconds every now and then to get it back to the right consistency.
- Use one or two offset spatulas to gently transfer the glazed mousse onto a sable round. Gently press salted sand crumble around the edges of the entremet. Place the finished entremets in the fridge for about 30 minutes to thaw before serving.
Notes
- You will have leftovers of each element. If you have more molds, you can probably make 15 or more entremets, or just create individual trifles with the leftovers.
- For a stronger cinnamon flavor, you could try using some ground cinnamon.
Colleen
Hi there! I’m Colleen, a novice baker with a passion for learning and improving my bakes… and blunders. On Bakes and Blunders, you can find all sorts of tasty recipes that range in difficulty, but most importantly, I’ll try to explain the reason behind important steps. If you know why a recipe works, you can tweak and adapt it to suit your unique tastes, and you’ll be able to reliably produce some very delicious treats. If you love baking and want to expand and grow your skills, or if you are a casual baker and just need some pointers, my blog is right up your alley! Join me on my baking journey and we’ll learn how to make more impressive recipes together.
2 Comments
Laurie Lehman
Few questions.
1. In your video you said you doubled the recipe for the caramel. Is that correct?
2. You said to pipe the caramel into the mousse. The recipe states to put room temp caramel in the refrigerator overnight. When did you put the caramel in a piping bag? After being in the refrigerator overnight?
3. You responded to me on Sally’s baking site that I should be able to get 20 entrements from this recipe. Do I need to double the glaze to cover 20 entrements?
Thank you!
Colleen
1. In the video, that’s a double batch of the caramel. Since it made soooo much, I cut the recipe in half when I typed it up. I mentioned it that way if your caramel looks so much smaller than mine, you understand that it’s all good. Even with it cut in half, I think you’d have plenty for the 20 entremets you are planning.
2. I put the caramel into the piping bag just before I piped it into the mousse.
3. Just to be safe, I’d double the glaze. As you can see in the video, you’ll have a lot of glaze pool up underneath where you are pouring. You can scrape that up and remelt it to use again. That’s what I did to glaze my 12 entremets. In the end, I had less than a quarter cup of glaze leftover. Doubling the glaze should work out well for you.