Salted Caramel Cheesecake

By Cookbook Directory

Recipe overview

25 minutes | 25 minutes

This is a rich and creamy no-bake cheesecake. It features a crunchy base made from pretzels and digestive biscuits. The filling is a smooth, salted caramel cream cheese mixture. The cheesecake is chilled until firm, then topped with caramel sauce, toffee popcorn, and pretzels.

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Serves:
Dessert
American
No-Bake
Cheesecake
Caramel
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Ingredients

base

  • 250 g - Digestive Biscuits (plain, firm biscuits)
  • 75 g - Pretzels (salted pretzels)
  • 135 g - Unsalted Butter (melted)

filling

  • 450 g - Full-fat Cream Cheese (softened, at room temperature)
  • 1 teaspoon - Vanilla Extract
  • 100 g - Icing Sugar (also known as confectioners' sugar)
  • 150 g - Salted Caramel Sauce (thick, good quality caramel for the filling)
  • 1 teaspoon - Sea Salt Flakes (for the cheesecake filling)
  • 300 mls - Heavy Cream (also known as Double Cream, chilled)

topping

  • Caramel Sauce (for drizzling on top, to taste)
  • Toffee Popcorn (for topping, to taste)
  • Pretzels (whole or broken, for topping, to taste)

Instructions

  1. Prepare the Base: Crush the digestive biscuits and pretzels together in a food processor until fine crumbs form. Melt the butter in a microwave or a small saucepan. Combine the crushed crumbs and the melted butter in a mixing bowl. Mix thoroughly until well combined. Press this mixture firmly and evenly into the bottom of an 8-inch (20 cm) deep springform tin. Place the tin in the refrigerator to chill for at least 15 minutes while you prepare the filling.

  2. Prepare the Filling - Part 1 (Cream Cheese Mixture): In a large bowl, combine the softened cream cheese, vanilla extract, and icing sugar. Use an electric mixer with a whisk attachment. Whisk until the mixture is smooth and lump-free. Add the 150g of salted caramel sauce (for the filling) to the cream cheese mixture. Continue to whisk for 2-3 minutes at a medium mixing speed until the filling is completely smooth and thoroughly mixed.

  3. Prepare the Filling - Part 2 (Whip in Cream): Pour in the chilled heavy cream and add the sea salt flakes to the cream cheese mixture. Continue whisking on a medium speed for 3-5 minutes. Whisk until the mixture becomes very thick and holds its shape. It should resemble a thick mousse or soft meringue. Ensure it is thick enough to set properly, but do not over-whisk too quickly, as this can cause the mixture to split.

  4. Assemble and Chill: Spread the prepared filling evenly over the chilled biscuit base in the springform tin. Return the cheesecake to the refrigerator. Chill overnight, for a minimum of 8 hours, to allow the cheesecake to set completely.

  5. Finish and Serve: Once the cheesecake is set, carefully remove it from the springform tin. Drizzle caramel sauce (for topping) generously over the top of the cheesecake. Decorate with toffee popcorn and additional pretzels (for topping) as desired. Serve chilled.