1-2tspMaldon sea salt flakes (the pink coarse salt)
300mldouble cream (must be full-fat cream)
Garnishing
100gcaramel squares
Instructions
Biscuit base
Blitz the biscuits add the melted butter, mix well.
Spread on the bottom of a springform tin and press down firmly. Place in fridge to set for 1 hours.
Cheesecake filling
Using an electric mixer, whisk together the cream cheese, vanilla, and icing sugar until smooth.
Add the caramel and on medium speed whisk until smooth and no lumps appear.
Time to add the cream and salt on slow speed whisk until thick and mousse-like consistency. It should take about 5 minutes on slow speed; it must hold itself completely like meringue does. If not doing this slow, it might split.
When it is ready, spread over the biscuit base, smooth the top and place in the fridge overnight.
Remove the cheesecake carefully from tin and decorate with the caramel squares.