Card Color
#797673
Card Label
Desserts
Recipe Name
Salted Caramel Cheesecake
Difficulty
Easy
Total Time
02:30
Ingredients
- 100g Digestive biscuits
- 50g Demerara sugar
- 50g Butter, melted
- 500g Full fat cream cheese
- 100g Icing sugar
- 1 tsp Vanilla extract
- 200ml Double cream, lightly whipped
- 100gWhite sugar
- 60ml Water
- 50g Butter, cubed
- 50ml Double cream
- 1/2 tsp Flaked sea salt
Method
- Step 1Grease and line the base of a 20cm cake tin.
- Step 2Crush the biscuits using a food processor or alternatively, place the biscuits into a sealed bag and crush using a rolling pin.image
name Desire Matte Black Food ProcessorWas £74.99 Now £62.99sku 24732 - Step 3Melt the butter in a saucepan over a medium heat, once melted stir in the crushed biscuits and mix well.
- Step 4Spoon the mixture into the cake tin and flatten using the back of spoon.
- Step 5Leave to chill in the fridge for at least 15 minutes.
- Step 6In a large mixing bowl, using a hand mixer beat together the cream cheese, icing sugar and vanilla extract until well mixed. Fold in the double cream, mixing well.
- Step 7Once the biscuit base has chilled, spoon over the filling, and smooth out with a knife.
- Step 8Leave to chill in the fridge for a further two hours.
- Step 9To make the salted caramel, put the sugar in a saucepan and pour over the water. Set over a medium heat and stir continuingly.
- Step 10Once it turns a deep, but not dark, amber colour (about seven minutes), take it off the heat and whisk in the butter until it is completely melted, then stir in the double cream and 12; tsp salt.
- Step 11Once you have a smooth sauce, take off the heat and allow to cool, and then pour the sauce over the cooled cheesecake and serve.
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