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Salted caramel cheesecake

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Recipe may contain gluten, peanuts, tree nuts, milk and fish.

This easy no-bake cheesecake recipe is rippled with homemade salted caramel and is impossible to stop eating!

10 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)

6 Method Steps


  • Step 1

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

  • Step 2

    Place the biscuits

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    (250g pkt malt biscuits) in a food processor and process until finely crushed. Add the butter (125g butter, melted) 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 (60ml (1/4 cup) cold water) in a small heatproof jug. Sprinkle over the gelatine (3 tsp gelatine powder). 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 (170g (2/3 cup) caramel spread or thick caramel sauce) and salt (1 tsp sea salt flakes, crumbed) in a small bowl. Use electric beaters to beat the cream cheese (500g cream cheese, at room temperature, chopped) and sugar (140g (2/3 cup) caster sugar) in a bowl until smooth. Gradually beat in the cream (500ml (2 cups) thickened 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 (Sea salt flakes, crumbed, to serve (optional)), if desired.
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Image by Liz Macri

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