Salted Caramel Cheesecake

Salted Caramel Cheesecake

Makes 1 Cheesecake

Ingredients

Base

  • 250g gluten free digestives
  • 75g gluten free salted pretzels
  • 135g unsalted butter, melted

Filling

  • 450g full-fat cream cheese
  • 1tsp vanilla bean extract
  • 100g icing sugar
  • 150g salted caramel sauce (I got mine from Tesco)
  • 1tsp sea salt flakes
  • 300ml double cream

toffee popcorn and pretzels, to decorate

Method

  • Line a medium sized cake tin with parchment paper.
  • Mix the digestives, pretzels and melted butter together in the food processor. Pour into prepared cake tin. Press down firmly, then refrigerate whilst you make the filling.
  • Using an electric mixer, mix together the cream cheese, vanilla extract, icing sugar and caramel, this should take about 2 minutes. Make sure it is nice and smooth. 
  • Pour in the double cream and salt flakes and continue to whisk for a couple of minutes until it begins to form a mousse. It must be able to hold itself (like a meringue does!) otherwise it won’t set. Pour the mixture over the biscuit base and refrigerate overnight.
  • Remove the cheesecake from the tin and decorate. I used a caramel sauce (which I put in the microwave for 20 seconds beforehand, to make it softer) as well as toffee popcorn and crushed pretzels. 

 

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