Over the weekend we had some friends around for Sunday lunch and I wanted to make a really exciting dessert. I very recently pinned this amazing looking Salted Caramel cheesecake from the fabulous Jane’s Patisserie and neither myself nor any of our guests were disappointed because it was a knockout. Thanks Jane for once again posting such a stunning recipe!
Salted caramel cheesecake
For the crust
250g digestive biscuits
75g salted pretzels
135g butter melted
For the filling
450g full fat cream cheese
100g icing sugar
1 teaspoon vanilla extract
150g Carnation caramel
1 teaspoon sea salt flakes (or 1/2 teaspoon normal salt)
300ml double cream
To make the crust add the digestive biscuits, pretzels and melted butter to a food processor and process until well combined. Press firmly into the bottom of a 20cm springform tin and place in the fridge to chill.
To make the filling whip together the cream cheese, icing sugar and vanilla extract until smooth. Add the caramel and salt and beat again until completely smooth. This could take a minute or two. Add the double cream and whip until it has a meringue like texture and stiff peaks form when you lift the beater out of the mixture. Make sure you beat it until this stage or it won’t set (I think I stopped slightly too early) but also make sure not to overbeat or it will split.
Pour the filling over the chilled crust, smooth, cover with clingfilm and refrigerate overnight to set.
Once the cheesecake has set decorate with caramel popcorn, pretzels and drizzles of the leftover caramel.
Serves 8 – 10 (don’t think about calories)