It is that time of year where everyone is looking for that dessert to wow this Christmas so I am bringing you this cheesecake that will keep everyone happy.
This salted caramel cheesecake is a show-stopper and is super easy because there is no baking involved.
So part of the reason this cheesecake sets so well is because you use full fat ingredients which make the cheesecake super stable.
The other thing that is key in making this cheesecake and any cheesecake is how long you whisk the mixture up for as this will be a big factor in your cheesecake.
I would massively recommend using an electric whisk because it will save you time and your arms unless your looking for a good arm workout then hand whisk.
The mixture should be really stable once fully mixed so you should be able to tip the bowl upside down without anything falling out and you should defiantly have a good amount stuck on the whisk.
I have spoken before about a caramel sauce in a previous recipe which is why I have not added it in to this recipe.
There are so many good recipes out there for salted caramel sauce and you can buy some really good ones, I like the Judd’s one.
Salted Caramel Cheesecake
- Food Processor
- 250 g Caramel Digestive Biscuits
- 100 g Unsalted Butter melted
- 500 g Cream Cheese
- 100 g Icing Sugar
- 300 ml Double Cream
- 1 tsp Vanilla Extract
- 4 tbsp Salted Caramel Sauce
- 100 g Salted Caramel Sauce
- 100 g Salted Caramel Galaxy Bar
- Using an 8inch tin springform tin and unclip the tin to remove the base, then take a 30.5cm (12in) sheet of baking parchment and lay it over the base of the tin. Carefully clip the paper-covered base back into the tin so the paper is tightly stretched over the base.
- Whiz the biscuits in a food processor until finely ground. Drizzle in the melted butter and pulse until combined. Tip the biscuit mixture into the base of the prepared tin. Press and smooth down with the back of a spoon. Put into fridge to chill.
- Using a hand-held electric whisk, beat together the cream cheese and icing sugar until smooth, then beat in the double cream and vanilla until the mixture is thick and holds its shape. Add in the salted caramel sauce and mix until incorporated.
- Tip the cheesecake mixture on top of the biscuit base and spread it until the cheesecake is level and ensure the whole base is covered. Chill in the fridge for at least 6hr or overnight. When ready to serve, make the topping.
- Remove cheesecake from tin and transfer on to a serving plate or cake stand. Peel off parchment paper around sides. Pour the salted caramel sauce over the top of the cheesecake then spread it using a palette knife until the whole cheesecake is covered.
- Once the sauce is on the top, take chunks of the galaxy bar and put them around the outside of the cheesecake.