Name: Salted Caramel Cheescake
Yield: 8 servings
Cuisine: American
Ingredients: 250g Digestive Biscuits; 75g Pretzels; 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

Dessert

8 servings

775 cal/serving

Instructions

Step 1

Blitz the digestive biscuits and pretzels into crumbs, mix with melted butter and press firmly into the base of an 8-inch/20cm deep springform tin, chill in the fridge to set

Digestive BiscuitsPretzelsButter

Step 2

Whisk cream cheese with vanilla extract and icing sugar until smooth, then add caramel and whisk until lump-free

Cream CheeseVanilla ExtractIcing SugarCaramel

Step 3

Pour in double cream and sea salt, whisk until very thick and mousse-like, spread the mixture over the chilled biscuit base and refrigerate overnight

Double CreamSea Salt

Step 4

Remove the cheesecake from the tin, drizzle spare caramel over the top and scatter toffee popcorn and remaining pretzels to decorate

CaramelToffee PopcornPretzels