Ultimate salted caramel no-bake cheesecake
A Mummy Too
A Mummy Too
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  • 4 reviews Salted caramel cheesecake Print Prep time 1 hour Cook time 5 mins Total time 1 hour 5 mins Author: Emily Leary Recipe type: Desserts and sweet treats Serves: 16 Ingredients For the caramel: 225ml double cream (plus a couple of tablespoons set aside) 140g salted butter 140g demarera sugar pinch salt For the biscuit base: 100g salted butter (plus a little to grease) 250g digestive biscuits For the cheesecake filling: 600g full fat cream cheese 1 tsp vanilla 100g icing sugar 300ml double cream 100g white chocolate To finish: Butterkist Discoveries Salted Caramel Instructions Prepare the caramel: Put all of the caramel ingredients in a pan over a medium heat and bring to a simmer, stirring regularly. After a few minutes, it will look frothy. Dip your spoon in, then rest it out of the pan so it cools for a minute until safe to touch. Draw your finger through it and if it leaves a line, it's ready. Turn off the heat and set aside to cool. Prepare the biscuit base: Put the biscuits in a food processor and pulse briefly until you have a coarse crumb. Melt the butter in the microwave, then mix it through the biscuit. Grease a 23cm springform tin well and then tip the biscuit crumb into it, pressing gently until you have a flat surface. Place in the freezer for 10 minutes, then remove, top with the cooled caramel (keeping a couple of tablespoons back), shake gently on the counter top to level off, then return the tin to the freezer while you make the filling (this just ensures the caramel layer firms up enough to hold its during assembly shape). Prepare the filling: Beat the cream cheese to loosen, then beat in the vanilla and icing sugar. Either finely grate the white chocolate, or put it in a food processor and blitz it to a crumb - it should feel soft rather than gritty if you press it between your fingers. Tip the chocolate into the cream cheese and fold through. In another bowl, whip the cream to firm peaks (the cream will hold its shape if you make a peak, without it collapsing or curling over), then tip the cream cheese mixture into it and fold through gently until fully combined. To finish: Remove the tin from the freezer, the caramel should feel firm if you press gently with your finger in the centre. Spoon the filling on top and use a silicon spatula to gently work the filling to the edges and level off. Cover with cling film and refrigerate for 2 hours, or ideally over night. To serve, run a little hot water around the outside edges of the tin, then release - it should come away easily. Neaten the edges if necessary by running a warm, dry knife around the outside. Mix the cream and last bit of caramel you saved from earlier together to form a looser caramel and drizzle it over your cake. Scatter the popcorn generously over the top and serve. Popcorn softens in the fridge, so if preferred, keep it in its packet and just add it to the individual portions before you serve them. Notes Allow time for your cheesecake to chill - either 2 hours, or overnight. 3.4.3177



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