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Salted Caramel Cheesecake

Course Dessert
Cuisine British
Keyword Cheesecake, salted caramel, salted caramel cheesecake
Prep Time 1 hour 30 minutes
Fridge Time 2 hours
Total Time 3 hours 30 minutes
Servings 10 slices

Equipment

  • Food Processor

Ingredients

Base

  • 250 g Caramel Digestive Biscuits
  • 100 g Unsalted Butter melted

Filling

  • 500 g Cream Cheese
  • 100 g Icing Sugar
  • 300 ml Double Cream
  • 1 tsp Vanilla Extract
  • 4 tbsp Salted Caramel Sauce

Topping

  • 100 g Salted Caramel Sauce
  • 100 g Salted Caramel Galaxy Bar

Instructions

  • 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.