Salted Caramel Cheesecake
Vanilla cheesecake rippled with salted caramel on a pretzel base — sweet-salty indulgence, maxed out.
- Total
- 30 min
- Serves
- 4
A decadent no-bake cheesecake: a pretzel-and-biscuit base under a vanilla cream cheese filling rippled with salted caramel, topped with more caramel, toffee popcorn and pretzels. Salted caramel cheesecake is sweet-salty indulgence taken to its limit. The pretzel crunch and salt cut the richness just enough to keep you going back.
Ingredients
- 250g Digestive Biscuits
- 75g Pretzels
- 135g Butter
- 450g Cream Cheese
- 1tsp Vanilla Extract
- 100g Icing Sugar
- 150g Caramel
- 1tsp Sea Salt
- 300ml Double Cream
- drizzle Caramel Sauce
- Top Toffee Popcorn
- Top Pretzels
Instructions
- 1) Blitz the biscuits and the pretzels in a food processor and mix the biscuits with the melted butter. Spread on the bottom of an 8″/20cm Deep Springform Tin and press down firmly. Leave to set in the fridge whilst you make the rest!
- 2) Using an electric mixer, I use my KitchenAid with the whisk attachment, whisk together the cream cheese, vanilla, and icing sugar until smooth and then add the caramel and whisk again until smooth and lump free – this could take a couple of minutes, I whisk it at half speed so not too quick or slow!
- 3) Pour in the double cream & Salt flakes and continue to whisk for a couple of minutes until its very thick and mousse like (I mix it on a medium speed, level 6/10) – Now this could take up to 5 minutes depending on your mixer, but you seriously have to stick at it – it will hold itself completely when finished mixing (like a meringue does!) If you don’t mix it enough it will not set well enough, but don’t get impatient and whisk it really quick because that’ll make it split! Spread over the biscuit base and leave to set in the fridge overnight.
- 4) Remove the Cheesecake from the tin carefully and decorate the cheesecake – I drizzled over some of the spare caramel, and then some Toffee Popcorn and more Pretzels!
Nutrition (per serving)
- Calories
- 650
- Protein
- 8 g
- Fat
- 45 g
- Carbs
- 60 g
Adapted from janespatisserie.com. Rewritten and re-photographed by MealIdeas.
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