Salted Caramel Cheesecake
A decadent salted caramel cheesecake with a crunchy pretzel-biscuit base, silky caramel cream filling and crunchy toffee popcorn and pretzel topping — rich, sweet and perfectly balanced with sea salt.
Servings
4
Difficulty
Easy
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Ingredients
base
- 250 g digestive biscuits
- 75 g pretzels
- 135 g butter, melted
filling
- 450 g cream cheese
- 1 tsp vanilla extract
- 100 g icing sugar
- 150 g caramel
- 1 tsp sea salt flakes
- 300 ml double cream
topping
- caramel sauce (for drizzle)
- toffee popcorn (for topping)
- pretzels (for topping)
Directions
- Blitz the digestive biscuits and pretzels in a food processor and mix with melted butter; press into the bottom of an 8"/20cm deep springform tin and chill to set.
- Beat cream cheese, vanilla extract and icing sugar until smooth; add caramel and whisk until fully combined and lump free.
- Pour in double cream and sea salt flakes and whisk until very thick and mousse-like (may take up to 5 minutes); spread over biscuit base and refrigerate overnight to set.
- Carefully remove cheesecake from tin; drizzle with extra caramel and top with toffee popcorn and pretzels before serving.