Salted Caramel Cheescake Recipe

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.

Pour in the double cream and sea salt flakes. Continue to whisk the mixture with your electric mixer on a medium speed (around level 6 out of 10, if your mixer has settings). This step is crucial and can take anywhere from a couple of minutes up to 5 minutes, depending on your mixer.

You're looking for a very thick, mousse-like consistency that holds its shape completely, much like a meringue. Don't rush it by whisking too quickly, as this can cause the mixture to split, but also ensure you whisk long enough for it to become truly thick; otherwise, it won't set properly. Once it's ready, spread the filling evenly over the chilled biscuit base.

Return the cheesecake to the fridge and let it set overnight.