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Salted Caramel Cheesecake
Irene MullerIrene Muller

Salted Caramel Cheesecake

5 from 2 votes
Prepare to drool with this Salted Caramel Cheesecake that you definitely will not want to share with anyone around you. Yes, it's that good!
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Prep Time 45 minutes
Cook Time 8 hours
Total Time 8 hours 45 minutes
Servings: 8 slices
Course: Dessert
Cuisine: Global
Ingredients Method

Ingredients
  

Crust
  • 250 g nutty crust biscuits
  • 135 g unsalted butter
  • Cheesecake Filling
  • 500 g full fat cream cheese
  • 1 tsp vanilla extract
  • 50 g icing sugar
  • 150 g caramel
  • 1-2 tsp Maldon sea salt flakes (the pink coarse salt)
  • 300 ml double cream (must be full-fat cream)
Garnishing
  • 100 g caramel squares

Method
 

Biscuit base
  1. Blitz the biscuits add the melted butter, mix well.
  2. Spread on the bottom of a springform tin and press down firmly. Place in fridge to set for 1 hours.
Cheesecake filling
  1. Using an electric mixer, whisk together the cream cheese, vanilla, and icing sugar until smooth.
  2. Add the caramel and on medium speed whisk until smooth and no lumps appear.
  3. 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.
  4. When it is ready, spread over the biscuit base, smooth the top and place in the fridge overnight.
  5. Remove the cheesecake carefully from tin and decorate with the caramel squares.