Salted caramel cheesecake — a no-bake treat with a biscuit-and-pretzel base and a rich, mousse-like salted caramel filling, decorated with toffee popcorn and pretzels. Decadent and showstopping.
- 250g Digestive Biscuits
- 135g Butter
- 450g Cream Cheese
- 1tsp Vanilla Extract
- 100g Icing Sugar
- 150g Caramel
- 1tsp Sea Salt
- 300ml Double Cream
- drizzle Caramel Sauce
- Top Toffee Popcorn
- Top Pretzels
Video
Preparation
- Blitz the biscuits and pretzels in a food processor, then mix with the melted butter. Spread over the bottom of an 8-inch (20cm) deep springform tin and press down firmly. Leave to set in the fridge while you make the rest.
- Using an electric mixer with the whisk attachment, whisk together the cream cheese, vanilla and icing sugar until smooth, then add the caramel and whisk again until smooth and lump-free — this could take a couple of minutes; whisk at half speed.
- Pour in the double cream and salt flakes and continue to whisk for a couple of minutes until very thick and mousse-like (medium speed) — this can take up to 5 minutes depending on your mixer, but stick at it until it holds itself completely, like a meringue. If you don't mix it enough it won't set well, but don't whisk too fast or it will split. Spread over the biscuit base and leave to set in the fridge overnight.
- Carefully remove the cheesecake from the tin and decorate — drizzle over some spare caramel, then scatter with toffee popcorn and more pretzels.
