For those that love a good cheeecake and delicious caramel, this Salted Caramel Cheesecake is sure to satisfy your sweet tooth. Its easy to make and the rippled caramel gives a decadent look đ°đ
Ingredients:
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250g pkt malt biscuits
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125g butter, melted
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60ml (1/4 cup) cold water
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3 tsp gelatine powder
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170g (2/3 cup) caramel spread or thick caramel sauce
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1 tsp sea salt flakes, crumbed
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500g cream cheese, at room temperature, chopped
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140g (2/3 cup) caster sugar
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500ml (2 cups) thickened cream
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Sea salt flakes, crumbed, to serve (optional)
Method:Â
Grease and line the base and side of a 20cm (base measurement) springform pan with baking paper.
Place the biscuits
in a food processor and process until finely crushed. Add the butter 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.
in a food processor and process until finely crushed. Add the butter 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 in a small heatproof jug. Sprinkle over the gelatine. 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 and salt in a small bowl. Use electric beaters to beat the cream cheese and sugar in a bowl until smooth. Gradually beat in the cream until well combined. Beat in the gelatine mixture.
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:
Source:Â Salted Caramel CheesecakeÂ
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