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Salted Caramel Cheesecake
Who says the main course has to be the main event? Serve up something different for dessert, and try this salted caramel cheesecake recipe to wow your friends and family.
- 180g oaty biscuits, pulsed into crumbs
- 190g butter (90g for the base + 100g for the salted caramel))
- 200g granulated sugar
- 100g double cream
- 1 tablespoon sea salt flakes
- 300g light soft cheese
- 70g caster sugar
- 400ml whipping cream
- 200g plain chocolate
Total time required
- Preparation time:
- Cooking time:
- Other time: 4 hours' chilling time (2 x 2hr chills before and after topping the cake)
- Pulse the biscuits into fine crumbs in a food processor, or crush in a plastic bag with a rolling pin. Melt 90g of the butter and stir in the crumbs. Mix well then press into the base of a 23cm non-stick, loose-bottomed cake tin. Chill in the fridge.
- To make the salted caramel, cook the sugar in a large non-stick pan over a low heat until it dissolves into a pale golden syrup.
- Beat in the rest of the butter (you should have 100g left) a cube at a time and slowly add the cream in a thin stream, whisking well. Remove from the heat, beat in the salt and pour into a heatproof dish.
- Cool, then chill for 2 hours to thicken.
- Beat for two minutes, then spoon two thirds over the biscuit base and return to the fridge.
- To make the chocolate mixture, beat together the soft cheese and caster sugar. Whip the cream until it forms soft peaks and whisk into the soft cheese.
- Melt the chocolate in a pan over a bowl of simmering water until smooth and glossy, then pour into the cream cheese mixture. Keep whisking on a slow speed until everything combines and you have a smooth, thick mixture.
- Spoon the chocolate mixture over the caramel layer and level the top. Chill for 2 hours. You might want to decorate with mini eggs like we have.