Salted Caramel Cheesecake
A tender, creamy cheesecake on a crispy digestive biscuit and pretzel base, filled with luxurious caramel and topped with a salted caramel glaze. The perfect dessert for a festive table.
Ingredients
- 250 g Digestive biscuits
- 75 g Pretzels
- 135 g Butter
- 450 g Cream cheese
- 1 tsp Vanilla extract
- 100 g Icing sugar
- 150 g Caramel
- 1 tsp Sea salt
- 300 ml Heavy cream (35-40% fat)
- Caramel sauce
- Caramel popcorn
- Pretzels
Instructions
- Pulse the digestive biscuits and pretzels in a food processor until finely crushed. Combine the crumbs with melted butter. Transfer the mixture to the bottom of a 20 cm springform cheesecake pan and press down firmly. Refrigerate while you prepare the filling.
- Using an electric mixer, beat the cream cheese, vanilla extract, and icing sugar until smooth and creamy. Add the caramel and continue beating on medium speed (approximately 2–3 minutes) until no lumps remain and the mixture is completely uniform.
- Pour in the cold heavy cream and add sea salt. Continue beating on medium speed (level 6 out of 10) for 4–5 minutes until the mixture becomes thick, fluffy, and holds its shape like meringue. Take your time and avoid high speed to prevent the mixture from breaking. Spread the filling over the biscuit base and refrigerate for at least 8 hours or overnight.
- Carefully remove the cheesecake from the pan. Decorate with caramel sauce, caramel popcorn, and pretzels. Serve chilled.