Are you ready to treat yourself to something delicious?

If you love sweet desserts, cheesecake is the perfect choice!

Just picture a slice that is creamy and dreamy, sitting atop a buttery crust—it’s like a slice of happiness!

Whether you crave classic New York cheesecake or want to try exciting flavors like tangy key lime or rich chocolate swirl, I’ve gathered 15 amazing recipes that will spark your baking imagination.

Are you curious to find out which flavor will become your new favorite?

Keep reading to discover these delightful cheesecake treats that you won’t want to miss!

Get ready to dive into the world of cheesecake!

This dessert is not just tasty; it’s a creamy dream that can come in many exciting flavors.

With 15 different recipes to explore, you’ll find the perfect cheesecake to satisfy your sweet cravings.

So, which one will you bake first?

Let’s uncover these delightful desserts together!

Classic New York-Style Cheesecake

Indulge in the rich, creamy texture of a Classic New York-Style Cheesecake, a timeless dessert with a dense, velvety filling and a buttery graham cracker crust.

Ingredients:

• 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, melted
• 32 oz cream cheese, softened
• 1 1/4 cups granulated sugar
• 1 tsp vanilla extract
• 4 large eggs
• 2/3 cup sour cream
• 2/3 cup heavy cream

Instructions:

1. Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan and wrap the bottom with aluminum foil to prevent leaks.
2. In a medium bowl, mix graham cracker crumbs, 1/4 cup sugar, and melted butter until combined. Press the mixture firmly into the bottom of the prepared pan to form the crust.
3. Bake the crust for 10 minutes, then remove from the oven and let it cool while preparing the filling.
4. In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2-3 minutes.
5. Gradually add 1 1/4 cups sugar and vanilla extract to the cream cheese, beating until fully incorporated.
6. Add the eggs one at a time, beating on low speed after each addition until just combined. Avoid overmixing.
7. Mix in the sour cream and heavy cream until the batter is smooth and well blended.
8. Pour the cheesecake batter over the cooled crust in the springform pan, smoothing the top with a spatula.
9. Place the springform pan in a larger roasting pan. Fill the roasting pan with hot water until it reaches halfway up the sides of the springform pan to create a water bath.
10. Bake for 55-70 minutes, or until the center is set but still slightly jiggly. Turn off the oven, crack the door open, and let the cheesecake cool in the oven for 1 hour.
11. Remove the cheesecake from the oven and water bath, and let it cool completely at room temperature. Then refrigerate for at least 4 hours, or overnight, before serving.
12. Carefully remove the cheesecake from the springform pan, slice, and serve chilled.

Decadent Chocolate Swirl Cheesecake

Indulge in the rich, creamy delight of Decadent Chocolate Swirl Cheesecake, a perfect blend of classic cheesecake and luscious chocolate swirls.

Ingredients

• 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, melted
• 24 oz cream cheese, softened
• 1 cup granulated sugar
• 3 large eggs
• 1 tsp vanilla extract
• 1 cup sour cream
• 4 oz semi-sweet chocolate, melted

Instructions

1. Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan.
2. In a bowl, mix graham cracker crumbs, 1/4 cup sugar, and melted butter. Press the mixture into the bottom of the prepared pan.
3. In a large bowl, beat cream cheese and 1 cup sugar until smooth.
4. Add eggs one at a time, beating well after each addition. Stir in vanilla extract and sour cream.
5. Pour half of the cheesecake batter over the crust in the pan.
6. Mix melted chocolate into the remaining batter. Drop spoonfuls of chocolate batter over the plain batter in the pan.
7. Use a knife to swirl the chocolate batter into the plain batter, creating a marbled effect.
8. Bake for 50-60 minutes, or until the center is almost set but still slightly jiggly.
9. Turn off the oven, crack the door open, and let the cheesecake cool in the oven for 1 hour.
10. Refrigerate for at least 4 hours or overnight before serving.

Luscious Lemon Raspberry Cheesecake

A delightful blend of tangy lemon and sweet raspberry, this Luscious Lemon Raspberry Cheesecake is an invigorating dessert perfect for any occasion.

Ingredients

• 1 1/2 cups graham cracker crumbs
• 1/3 cup sugar
• 6 tbsp unsalted butter, melted
• 24 oz cream cheese, softened
• 1 cup granulated sugar
• 3 large eggs
• 1/3 cup sour cream
• 1/4 cup lemon juice
• 1 tbsp lemon zest
• 1 tsp vanilla extract
• 1 1/2 cups fresh raspberries
• 1/4 cup raspberry jam

Instructions

1. Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan and set aside.
2. In a medium bowl, mix graham cracker crumbs, 1/3 cup sugar, and melted butter until combined. Press the mixture into the bottom of the prepared pan to form the crust.
3. In a large bowl, beat the cream cheese and 1 cup granulated sugar until smooth and creamy.
4. Add eggs one at a time, beating well after each addition.
5. Mix in sour cream, lemon juice, lemon zest, and vanilla extract until fully incorporated.
6. Pour half of the cheesecake batter over the crust in the pan.
7. Sprinkle 1 cup of fresh raspberries evenly over the batter, then pour the remaining batter on top.
8. Bake for 55-65 minutes, or until the center is just set and slightly jiggly.
9. Turn off the oven, crack the door open, and let the cheesecake cool in the oven for 1 hour.
10. Remove from the oven, cool completely at room temperature, then refrigerate for at least 4 hours or overnight.
11. Before serving, heat raspberry jam in a small saucepan over low heat until melted. Drizzle over the cheesecake and top with remaining fresh raspberries.

Velvety Caramel Pecan Cheesecake

Indulge in the rich, creamy delight of Velvety Caramel Pecan Cheesecake, a perfect blend of smooth caramel and crunchy pecans.

Ingredients:

• 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, melted
• 3 (8 oz) packages cream cheese, softened
• 1 cup brown sugar
• 3 large eggs
• 1 tsp vanilla extract
• 1/2 cup sour cream
• 1 cup caramel sauce, divided
• 1 cup chopped pecans, divided

Instructions:

1. Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan.
2. In a bowl, mix graham cracker crumbs, granulated sugar, and melted butter. Press the mixture into the bottom of the prepared pan to form the crust.
3. In a large mixing bowl, beat the cream cheese and brown sugar until smooth and creamy.
4. Add eggs one at a time, beating well after each addition. Mix in vanilla extract and sour cream.
5. Pour half of the cheesecake batter over the crust. Drizzle 1/2 cup of caramel sauce and sprinkle 1/2 cup of chopped pecans over the batter.
6. Pour the remaining batter on top, smoothing it out with a spatula.
7. Bake for 55-60 minutes, or until the center is just set and slightly jiggly.
8. Turn off the oven, crack the door open, and let the cheesecake cool in the oven for 1 hour.
9. Remove from the oven, cool completely, then refrigerate for at least 4 hours or overnight.
10. Before serving, drizzle the remaining 1/2 cup of caramel sauce over the top and sprinkle with the remaining 1/2 cup of chopped pecans.

Tangy Key Lime Cheesecake

A zesty and creamy Key Lime Cheesecake that captures the vibrant flavors of fresh key limes in a delightful dessert.

Ingredients:

• 1 1/2 cups graham cracker crumbs
• 1/4 cup sugar
• 1/2 cup unsalted butter, melted
• 3 (8 oz) packages cream cheese, softened
• 1 cup granulated sugar
• 3 large eggs
• 1/2 cup key lime juice
• 1 tablespoon key lime zest
• 1 teaspoon vanilla extract
• Whipped cream, for garnish
• Lime slices, for garnish

Instructions:

1. Preheat oven to 325°F (163°C). Grease a 9-inch springform pan.
2. In a bowl, mix graham cracker crumbs, 1/4 cup sugar, and melted butter. Press mixture into the bottom of the prepared pan.
3. In a large mixing bowl, beat cream cheese and 1 cup sugar until smooth.
4. Add eggs one at a time, beating well after each addition.
5. Mix in key lime juice, key lime zest, and vanilla extract until fully combined.
6. Pour the filling over the crust in the springform pan.
7. Bake for 55-60 minutes, or until the center is almost set but still slightly jiggly.
8. Turn off the oven, crack the door open, and let the cheesecake cool in the oven for 1 hour.
9. Remove from oven, cool completely, then refrigerate for at least 4 hours or overnight.
10. Before serving, garnish with whipped cream and lime slices.

Indulgent Oreo Cookie Cheesecake

Indulge in the ultimate dessert with this Indulgent Oreo Cookie Cheesecake, a creamy delight packed with everyone’s favorite cookie crunch.

Ingredients:

• 24 Oreo cookies, divided
• 1/4 cup unsalted butter, melted
• 3 (8 oz) packages cream cheese, softened
• 3/4 cup granulated sugar
• 1 tsp vanilla extract
• 3 large eggs
• 1 cup sour cream
• 1/2 cup heavy cream
• 10 additional Oreo cookies, coarsely chopped

Instructions:

1. Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan.
2. Crush 18 Oreo cookies into fine crumbs and mix with melted butter. Press the mixture into the bottom of the prepared pan to form a crust.
3. In a large bowl, beat the cream cheese until smooth. Gradually add sugar and vanilla, mixing well.
4. Add eggs one at a time, beating after each addition until just blended.
5. Fold in sour cream and heavy cream until fully combined.
6. Gently stir in the chopped Oreo cookies.
7. Pour the batter over the crust in the springform pan.
8. Bake for 50-60 minutes or until the center is almost set. Turn off the oven, open the door slightly, and let the cheesecake cool in the oven for 1 hour.
9. Remove from oven, cool completely, then refrigerate for at least 4 hours or overnight.
10. Before serving, garnish with the remaining 6 Oreo cookies, either whole or crushed, on top.

Creamy Pumpkin Spice Cheesecake

Indulge in the rich, autumnal flavors of this Creamy Pumpkin Spice Cheesecake, a perfect dessert for fall gatherings.

Ingredients:

• 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, melted
• 24 oz cream cheese, softened
• 1 cup canned pumpkin puree
• 3/4 cup brown sugar
• 3 large eggs
• 1 tsp vanilla extract
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1/4 tsp salt
• Whipped cream, for topping (optional)

Instructions:

1. Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan and set aside.
2. In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Mix until well combined.
3. Press the crumb mixture firmly into the bottom of the prepared springform pan to form the crust.
4. In a large mixing bowl, beat the softened cream cheese until smooth and creamy, about 2 minutes.
5. Add the pumpkin puree and brown sugar to the cream cheese, mixing until fully incorporated.
6. Beat in the eggs one at a time, ensuring each is fully mixed before adding the next.
7. Add the vanilla extract, cinnamon, nutmeg, cloves, and salt. Mix until the batter is smooth.
8. Pour the cheesecake batter over the prepared crust in the springform pan, smoothing the top with a spatula.
9. Bake in the preheated oven for 55-65 minutes, or until the center is just set and slightly jiggly.
10. Turn off the oven, crack the door open, and let the cheesecake cool in the oven for 1 hour.
11. Remove the cheesecake from the oven and let it cool completely at room temperature.
12. Refrigerate the cheesecake for at least 4 hours, or overnight, before serving.
13. Top with whipped cream if desired, and serve chilled.

Zesty Orange Cream Cheesecake

A delightful blend of tangy orange and creamy cheesecake, this Zesty Orange Cream Cheesecake is an invigorating dessert perfect for any occasion.

Ingredients:

• 1 1/2 cups graham cracker crumbs
• 1/3 cup unsalted butter, melted
• 3 (8 oz) packages cream cheese, softened
• 1 cup granulated sugar
• 3 large eggs
• 1/2 cup sour cream
• 1 tablespoon orange zest
• 1/4 cup fresh orange juice
• 1 teaspoon vanilla extract
• Whipped cream, for garnish
• Orange slices, for garnish

Instructions:

1. Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan.
2. In a bowl, mix graham cracker crumbs and melted butter. Press the mixture into the bottom of the prepared pan to form a crust.
3. In a large mixing bowl, beat the cream cheese and sugar until smooth and creamy.
4. Add eggs one at a time, beating well after each addition.
5. Mix in sour cream, orange zest, orange juice, and vanilla extract until fully combined.
6. Pour the cheesecake batter over the crust in the springform pan.
7. Bake for 50-60 minutes, or until the center is just set and slightly jiggly.
8. Turn off the oven, crack the door open, and let the cheesecake cool in the oven for 1 hour.
9. Remove from the oven, let it cool completely, then refrigerate for at least 4 hours or overnight.
10. Before serving, garnish with whipped cream and orange slices.

Rich Mocha Espresso Cheesecake

Indulge in the decadent fusion of coffee and chocolate with this Rich Mocha Espresso Cheesecake, a perfect dessert for coffee lovers.

Ingredients:

• 1 1/2 cups chocolate cookie crumbs
• 1/3 cup unsalted butter, melted
• 3 (8 oz) packages cream cheese, softened
• 1 cup granulated sugar
• 3 large eggs
• 1/4 cup strong brewed espresso, cooled
• 1/4 cup coffee liqueur
• 1 tsp vanilla extract
• 1 cup semi-sweet chocolate chips, melted
• 1/2 cup sour cream
• 2 tbsp powdered sugar
• Whipped cream and chocolate shavings for garnish

Instructions:

1. Preheat oven to 325°F (163°C). Grease a 9-inch springform pan.
2. Mix chocolate cookie crumbs and melted butter in a bowl. Press the mixture into the bottom of the prepared pan to form a crust.
3. In a large bowl, beat cream cheese and granulated sugar until smooth.
4. Add eggs one at a time, beating well after each addition.
5. Stir in cooled espresso, coffee liqueur, and vanilla extract until fully combined.
6. Fold in melted chocolate chips until the mixture is uniform.
7. Pour the cheesecake batter over the crust in the springform pan.
8. Bake for 55-60 minutes, or until the center is just set and slightly jiggly.
9. Remove from oven and let cool for 10 minutes. Run a knife around the edge to loosen.
10. Cool completely on a wire rack, then refrigerate for at least 4 hours or overnight.
11. Before serving, mix sour cream and powdered sugar, then spread over the top of the cheesecake.
12. Garnish with whipped cream and chocolate shavings. Serve chilled.

Fresh Strawberry Topped Cheesecake

A delightful Fresh Strawberry Topped Cheesecake, combining creamy texture with the vibrant sweetness of fresh strawberries for a perfect dessert.

Ingredients:

• 1 1/2 cups graham cracker crumbs
• 1/3 cup melted butter
• 3 tablespoons sugar
• 4 (8 oz) packages cream cheese, softened
• 1 cup granulated sugar
• 1 teaspoon vanilla extract
• 4 large eggs
• 1 cup sour cream
• 1/4 cup all-purpose flour
• 2 cups fresh strawberries, hulled and sliced
• 1/4 cup strawberry jam

Instructions:

1. Preheat oven to 325°F (163°C). Grease a 9-inch springform pan.
2. Mix graham cracker crumbs, melted butter, and 3 tablespoons sugar in a bowl. Press mixture into the bottom of the prepared pan to form a crust.
3. In a large bowl, beat cream cheese and 1 cup granulated sugar until smooth. Add vanilla extract.
4. Add eggs one at a time, beating well after each addition.
5. Blend in sour cream and flour until the mixture is smooth.
6. Pour the cream cheese mixture over the crust in the pan.
7. Bake for 50-60 minutes or until the center is almost set. Turn off the oven, open the door slightly, and let the cheesecake cool in the oven for 1 hour.
8. Remove cheesecake from oven, cool completely, then refrigerate for at least 4 hours or overnight.
9. Before serving, arrange sliced strawberries on top of the cheesecake.
10. Heat strawberry jam in a small saucepan over low heat until melted, then brush over the strawberries for a glossy finish.

Nutty Hazelnut Chocolate Cheesecake

Indulge in the rich, creamy delight of Nutty Hazelnut Chocolate Cheesecake, a perfect blend of nutty and chocolatey flavors.

Ingredients:

• 1 1/2 cups chocolate cookie crumbs
• 1/3 cup unsalted butter, melted
• 3 (8 oz) packages cream cheese, softened
• 1 cup granulated sugar
• 3 large eggs
• 1 tsp vanilla extract
• 1/2 cup hazelnut spread
• 1/2 cup semi-sweet chocolate chips, melted
• 1/4 cup chopped hazelnuts
• Whipped cream for topping (optional)

Instructions:

1. Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan.
2. In a bowl, mix chocolate cookie crumbs with melted butter. Press the mixture into the bottom of the prepared pan to form a crust.
3. In a large mixing bowl, beat the cream cheese and sugar until smooth and creamy.
4. Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
5. Divide the batter into two equal parts. Mix hazelnut spread into one half and melted chocolate into the other half.
6. Pour the hazelnut batter over the crust, spreading it evenly. Then, gently layer the chocolate batter on top.
7. Bake for 50-60 minutes or until the center is almost set. Turn off the oven and let the cheesecake cool inside with the door slightly open for 1 hour.
8. Remove from the oven, cool completely, then refrigerate for at least 4 hours or overnight.
9. Before serving, sprinkle chopped hazelnuts on top and add whipped cream if desired. Slice and enjoy!

Tropical Mango Coconut Cheesecake

Indulge in a slice of paradise with this Tropical Mango Coconut Cheesecake, blending creamy textures with vibrant tropical flavors.

Ingredients:

• 1 1/2 cups graham cracker crumbs
• 1/3 cup melted butter
• 1/4 cup granulated sugar
• 24 oz cream cheese, softened
• 1 cup granulated sugar
• 3 large eggs
• 1 tsp vanilla extract
• 1/2 cup coconut milk
• 1 cup mango puree
• 1/2 cup shredded coconut
• Whipped cream for topping (optional)
• Mango slices for garnish (optional)

Instructions:

1. Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan.
2. In a bowl, mix graham cracker crumbs, melted butter, and 1/4 cup sugar until combined. Press the mixture into the bottom of the prepared pan to form the crust.
3. In a large mixing bowl, beat the cream cheese and 1 cup sugar until smooth and creamy.
4. Add eggs one at a time, beating well after each addition. Mix in vanilla extract and coconut milk.
5. Fold in the mango puree and shredded coconut until evenly incorporated.
6. Pour the cheesecake batter over the crust in the springform pan.
7. Bake for 55-65 minutes, or until the center is just set and slightly jiggly.
8. Turn off the oven, crack the door open, and let the cheesecake cool in the oven for 1 hour.
9. Remove from the oven, cool completely at room temperature, then refrigerate for at least 4 hours or overnight.
10. Before serving, top with whipped cream and mango slices if desired. Slice and enjoy!

Spiced Apple Cinnamon Cheesecake

Savor the warm, comforting flavors of autumn with this Spiced Apple Cinnamon Cheesecake, a delightful blend of creamy cheesecake and spiced apple topping.

Ingredients:

• 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, melted
• 24 oz cream cheese, softened
• 3/4 cup brown sugar
• 3 large eggs
• 1 tsp vanilla extract
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 2 medium apples, peeled and thinly sliced
• 2 tbsp lemon juice
• 1/4 cup apple cider
• 2 tbsp cornstarch
• 1/2 tsp ground allspice

Instructions:

1. Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan.
2. In a bowl, mix graham cracker crumbs, granulated sugar, and melted butter. Press the mixture into the bottom of the prepared pan to form the crust.
3. In a large mixing bowl, beat the cream cheese and brown sugar until smooth and creamy.
4. Add eggs one at a time, beating well after each addition. Mix in vanilla extract, cinnamon, and nutmeg.
5. Pour the cheesecake batter over the crust in the pan. Smooth the top with a spatula.
6. Bake for 50-60 minutes, or until the center is just set and slightly jiggly. Turn off the oven, crack the door, and let the cheesecake cool in the oven for 1 hour.
7. Meanwhile, in a saucepan, combine sliced apples, lemon juice, apple cider, cornstarch, and allspice. Cook over medium heat, stirring occasionally, until the apples are tender and the mixture thickens, about 10 minutes.
8. Remove the cheesecake from the oven and let it cool completely at room temperature. Then refrigerate for at least 4 hours or overnight.
9. Before serving, spoon the spiced apple topping over the chilled cheesecake. Slice and enjoy!

Silky White Chocolate Blueberry Cheesecake

Indulge in the creamy, dreamy fusion of white chocolate and fresh blueberries with this Silky White Chocolate Blueberry Cheesecake, a perfect dessert for any occasion.

Ingredients:

• 1 1/2 cups graham cracker crumbs
• 1/3 cup melted butter
• 3 (8 oz) packages cream cheese, softened
• 1 cup granulated sugar
• 3 large eggs
• 1 tsp vanilla extract
• 8 oz white chocolate, melted and cooled
• 1/2 cup sour cream
• 1 1/2 cups fresh blueberries
• 1/4 cup blueberry jam

Instructions:

1. Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan.
2. In a bowl, mix graham cracker crumbs and melted butter. Press the mixture into the bottom of the prepared pan to form the crust.
3. In a large mixing bowl, beat the cream cheese and sugar until smooth and creamy.
4. Add eggs one at a time, beating well after each addition.
5. Mix in the vanilla extract and melted white chocolate until fully combined.
6. Fold in the sour cream gently to maintain a light texture.
7. Pour half of the cheesecake batter over the crust in the pan.
8. Sprinkle 1 cup of fresh blueberries evenly over the batter.
9. Pour the remaining batter on top, smoothing it out with a spatula.
10. Bake for 50-60 minutes, or until the center is just set and slightly jiggly.
11. Turn off the oven, crack the door open, and let the cheesecake cool in the oven for 1 hour.
12. Remove from the oven and refrigerate for at least 4 hours or overnight.
13. Before serving, warm the blueberry jam slightly and mix with the remaining 1/2 cup of fresh blueberries. Spread this topping over the cheesecake.
14. Slice and serve chilled.

Bold Salted Caramel Cheesecake

Indulge in the rich, velvety texture of this Bold Salted Caramel Cheesecake, a perfect blend of sweet and salty flavors.

Ingredients:

• 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, melted
• 24 oz cream cheese, softened
• 1 cup granulated sugar
• 3 large eggs
• 1 tsp vanilla extract
• 1/2 cup sour cream
• 1 cup caramel sauce, divided
• 1 tsp sea salt, divided

Instructions:

1. Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan.
2. In a bowl, mix graham cracker crumbs, 1/4 cup sugar, and melted butter. Press the mixture into the bottom of the prepared pan.
3. In a large mixing bowl, beat cream cheese and 1 cup sugar until smooth and creamy.
4. Add eggs one at a time, beating well after each addition. Mix in vanilla extract and sour cream.
5. Pour half of the cheesecake batter over the crust. Drizzle 1/2 cup caramel sauce over the batter and sprinkle 1/2 tsp sea salt.
6. Pour the remaining batter on top, smoothing it out evenly.
7. Bake for 50-60 minutes, or until the center is almost set but still slightly jiggly.
8. Turn off the oven, crack the door open, and let the cheesecake cool in the oven for 1 hour.
9. Remove from the oven, cool completely at room temperature, then refrigerate for at least 4 hours or overnight.
10. Before serving, drizzle the remaining 1/2 cup caramel sauce over the top and sprinkle with the remaining 1/2 tsp sea salt.