This recipe is amazing if you love everything salted caramel. It has such a creamy topping which is delightful. We serve ours with double cream which cuts through the sweetness. Definitely a recipe to try.
Biscuit Base
325g Digestives/Shortbread/Ginger Biscuits
135 g Butter
Cheesecake Filling
500 g Full Fat Cream Cheese
150 g Caramel (I used Carnation)
1/2-1 tsp Salt
300 ml Double Cream
Decorations
100 g Caramel drizzled over
Instructions For the Biscuit Base
Crush the Biscuits and mix the biscuits with the melted Butter.
Spread on the bottom of an 8"/20cm Deep Springform Tin and press down firmly. Leave to set in the fridge whilst you make the rest!
For the Cheesecake Filling
Using an electric mixer, with the whisk attachment, whisk the Cream Cheese until smooth.
Add the Caramel and whisk again until smooth and lump free - this could take a little while, I whisk it at half speed so not too quick or slow!
In a separate bowl pour in the Double Cream & Salt flakes and continue to whisk for a couple of minutes until its very thick and mousse like.
I mix it with a hand mixer. Now this could take up to 5 minutes, or 30 seconds depending on your mixer, but you seriously have to stick at it. It will hold itself completely when finished mixing (like a meringue does!)
If you don't mix it enough it will not set well enough, but don't get impatient and whisk it really quick because that'll make it split. Once mixed, spread over the biscuit base and leave to set in the fridge overnight.
For the Decoration
Remove the Cheesecake from the tin carefully and decorate the cheesecake - I drizzled over some of the spare caramel.