ChefBookDessert · American
Salted Caramel Cheescake
A rich and decadent no-bake salted caramel cheesecake featuring a crunchy pretzel and digestive biscuit base, topped with caramel drizzle, toffee popcorn, and extra pretzels.
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- Prep
- 30 min
- Serves
- 10
- Level
- Medium
Method
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Blitz the biscuits and the pretzels in a food processor and mix the biscuits with the melted butter. Spread on the bottom of an 8″/20cm Deep Springform Tin and press down firmly. Leave to set in the fridge whilst you make the rest!
Using an electric mixer (like a KitchenAid with the whisk attachment), whisk together the cream cheese, vanilla, and icing sugar until smooth. Add the caramel and whisk again until smooth and lump free; this should take a couple of minutes at half speed.
Pour in the double cream and salt flakes. Continue to whisk for up to 5 minutes on medium speed until it's very thick and mousse-like, capable of holding its shape like a meringue. Spread over the biscuit base and leave to set in the fridge overnight.
Remove the cheesecake from the tin carefully. Drizzle over some spare caramel sauce and decorate with toffee popcorn and more pretzels.
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