Salted Caramel Cheesecake | Good Housekeeping UK
- 5 years ago
Piled high with toffee popcorn and pretzels, this easy salted caramel cheesecake recipe is a real crowd pleaser.
Ingredients
FOR THE BASE
100 g (3 ½oz) butter, melted, plus extra to grease
125 g (4oz) bourbon biscuits
50 g (2oz) pretzels
FOR THE FILLING
500 g (1lb 2oz) full-fat cream cheese
100 g (3 ½oz) icing sugar
50 g (2oz) Caramel dessert sauce
200 ml (7 fl oz (⅓ pint)) double cream
TO DECORATE
25 g (1oz) pretzels
100 g (3 ½oz) toffee popcorn
Caramel dessert sauce, to drizzle
butter, melted, plus extra to grease
Directions
Lightly grease and line the base and sides of a 20.5cm (8in) round springform tin with baking parchment.
Whiz the biscuits and pretzels in a food processor until they are finely crushed – alternatively, crush them with a rolling pin. Add the melted butter to the processor or bowl and pulse/mix until the mixture clumps together. Press into the base of prepared tin using a spoon and chill until needed.
Whisk the cream cheese, icing sugar and caramel sauce until smooth.
In a separate bowl whip the double cream, then fold into the cream cheese mixture.
Tip the cheesecake mixture into the tin and spread to make an even layer. Chill in the fridge for at least 6hr or overnight.
When ready to serve, Unclip the tin and slide off the parchment on to a serving plate. Peel off parchment around sides. Decorate with pretzels and popcorn, drizzle with caramel sauce and sprinkle over a pinch of sea salt flakes.
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Ingredients
FOR THE BASE
100 g (3 ½oz) butter, melted, plus extra to grease
125 g (4oz) bourbon biscuits
50 g (2oz) pretzels
FOR THE FILLING
500 g (1lb 2oz) full-fat cream cheese
100 g (3 ½oz) icing sugar
50 g (2oz) Caramel dessert sauce
200 ml (7 fl oz (⅓ pint)) double cream
TO DECORATE
25 g (1oz) pretzels
100 g (3 ½oz) toffee popcorn
Caramel dessert sauce, to drizzle
butter, melted, plus extra to grease
Directions
Lightly grease and line the base and sides of a 20.5cm (8in) round springform tin with baking parchment.
Whiz the biscuits and pretzels in a food processor until they are finely crushed – alternatively, crush them with a rolling pin. Add the melted butter to the processor or bowl and pulse/mix until the mixture clumps together. Press into the base of prepared tin using a spoon and chill until needed.
Whisk the cream cheese, icing sugar and caramel sauce until smooth.
In a separate bowl whip the double cream, then fold into the cream cheese mixture.
Tip the cheesecake mixture into the tin and spread to make an even layer. Chill in the fridge for at least 6hr or overnight.
When ready to serve, Unclip the tin and slide off the parchment on to a serving plate. Peel off parchment around sides. Decorate with pretzels and popcorn, drizzle with caramel sauce and sprinkle over a pinch of sea salt flakes.
Subscribe to the Good Housekeeping UK YouTube channel: https://bit.ly/2TM6CWC
View recipes, lifestyle and cleaning tips on the Good Housekeeping UK YouTube channel: https://bit.ly/2UAUHIi