Salted Caramel Cheesecake
A rich no-bake cheesecake with a buttery digestive biscuit and pretzel crust, a smooth salted caramel filling, and a toffee popcorn topping.
- 12 hr 30 min
- 555 kcal
- Vegetarian
- American
- Dessert
Mellowpan tip: Makes 12 servings, plenty to share.
Ingredients
For 12 servings
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Steps
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Step 1:
Blitz the digestive biscuits and 75g of the pretzels in a food processor.
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Step 2:
Mix the crushed biscuit and pretzel mixture with the melted butter.
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Step 3:
Spread the mixture over the base of an 8-inch/20cm deep springform tin and press down firmly.
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Step 4:
Chill the base in the fridge while you make the filling.
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Step 5:
Using an electric mixer with a whisk attachment, whisk together the cream cheese, vanilla extract, and icing sugar until smooth.
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Step 6:
Add the caramel and whisk again until smooth and lump-free.
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Step 7:
Pour in the double cream and sea salt flakes.
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Step 8:
Continue whisking at a medium speed until the mixture is very thick and mousse-like, about 2 to 5 minutes. Do not whisk too quickly, or the mixture may split.
2–5 min -
Step 9:
Spread the filling over the biscuit base.
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Step 10:
Chill in the fridge overnight until set.
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Step 11:
Carefully remove the cheesecake from the tin.
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Step 12:
Decorate with a drizzle of caramel sauce, toffee popcorn, and the remaining pretzels.
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