United StatesDessert
Salted Caramel Cheescake
This no-bake cheesecake builds on a crunchy crust of blitzed digestive biscuits and pretzels, bound with melted butter. The filling is a creamy blend of cream cheese, vanilla, and icing sugar, swirled with caramel and a hint of sea salt. Double cream is whipped into the mixture until it's thick and mousse-like, holding its shape just like a meringue. While the active prep is quick, you'll need to let it set in the fridge overnight for the best texture. Finish it with a drizzle of extra caramel sauce, toffee popcorn, and a scattering of pretzels.
25 minServes 4
Method
4 steps · 25 min total
- 01
Prepare Crust Base
Blitz the digestive biscuits and pretzels in a food processor until they're finely crushed. Stir in the melted butter until everything is well combined.
Press this mixture firmly into the bottom of an 8-inch/20cm deep springform tin. Transfer it to the fridge to set while you prepare the cheesecake filling.
- 02
Mix Cream Cheese Filling
In a large bowl, using an electric mixer with the whisk attachment, whisk together the cream cheese, vanilla extract, and icing sugar until smooth. Add the caramel and continue to whisk for a couple of minutes at a medium speed, until the mixture is completely smooth and free of lumps.
