For those that love a good cheeecake and delicious caramel, this Salted Caramel Cheesecake is sure to satify your sweet tooth. Its easy to make and the rippled caramel gives a decadent look.

For those that love a good cheeecake and delicious caramel, this Salted Caramel Cheesecake is sure to satisfy your sweet tooth. Its easy to make and the rippled caramel gives a decadent look 🍰😋

Ingredients:

• 250g pkt malt biscuits
• 125g butter, melted
• 60ml (1/4 cup) cold water
• 3 tsp gelatine powder
• 170g (2/3 cup) caramel spread or thick caramel sauce
• 1 tsp sea salt flakes, crumbed
• 500g cream cheese, at room temperature, chopped
• 140g (2/3 cup) caster sugar
• 500ml (2 cups) thickened cream
• Sea salt flakes, crumbed, to serve (optional)

Method: 

Step 1:

Grease and line the base and side of a 20cm (base measurement) springform pan with baking paper.

Step 2:

Place the biscuits
in a food processor and process until finely crushed. Add the butter and process until combined. Use a straight-sided glass to spread and press the mixture firmly into the base and side of prepared pan. Place in the fridge for 30 minutes to chill.

Step 3:

Meanwhile, place the cold water in a small heatproof jug. Sprinkle over the gelatine. Place the jug in a saucepan of simmering water and stir the gelatine for 2 minutes or until the gelatine dissolves. Set aside for 5 minutes to cool slightly.

Step 4:

Combine the caramel spread and salt in a small bowl. Use electric beaters to beat the cream cheese and sugar in a bowl until smooth. Gradually beat in the cream until well combined. Beat in the gelatine mixture.

Step 5:

Spoon half the cheesecake mixture into the prepared pan. Spoon over half the salted caramel. Use a skewer to create a swirled effect. Repeat with the remaining cheesecake mixture and salted caramel. Place cheesecake in the fridge for 4 hours or overnight to set.

Step 6:

Serve the cheesecake sprinkled with a little extra sea salt, if desired.

Source: Salted Caramel Cheesecake