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Salted caramel cheesecake recipe
Salted caramel cheesecake recipe
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Prep Time:
300 minutes
Cook Time:
5 minutes
Total Time:
305 minutes
Irresistible no-bake salted caramel cheesecake.
Ingredients:
  • 250g pkt malt biscuits
  • 60ml (1/4 cup) cold water
  • 9.00 gm gelatine powder
  • 170g (2/3 cup) caramel spread or thick caramel sauce
  • 2.40 gm sea salt flakes, crumbed
  • 500g cream cheese, at room temperature, chopped
  • 140g (2/3 cup) caster sugar
  • 500ml (2 cups) thickened cream
  • Sea salt flakes, crumbed, to serve (optional)
Instructions:
  • Prepare a 20cm springform pan by greasing and lining the base and sides with baking paper.
  • Pulse the biscuits in a food processor until finely crushed. Blend in the butter until combined. Press the mixture firmly into the base and side of the prepared pan using a straight-sided glass. Chill in the fridge for 30 minutes.
  • In a small microwave-safe bowl, combine water and gelatine. Microwave on high for 10 seconds or until gelatine is dissolved. Set aside for later use.
  • In a small bowl, mix the caramel spread and salt together. In a separate bowl, use electric beaters to blend the cream cheese and sugar until smooth. Slowly incorporate the cream until fully combined, then mix in the gelatine mixture.
  • Spread half of the cheesecake mixture in the prepared pan. Drizzle half of the salted caramel on top. Swirl with a skewer for a marbled effect. Repeat with remaining cheesecake mixture and salted caramel. Chill the cheesecake in the fridge for 4 hours or overnight until set.
  • Sprinkle the cheesecake with a pinch of extra sea salt for added flavor, if preferred. Check out our video demonstration for making this decadent Salted Caramel Cheesecake.

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