Salted caramel cheesecake
A buttery biscuit base, a layer of sweet and salty caramel, a creamy rich vanilla and white chocolate filling, all topped with an extra drizzle of salted caramel, while caramel popcorn brings the crunch.
Desserts and sweet treats
cheesecake, dessert, salted caramel, treats
23cm (9 inch) springform tin
2 mixing bowls
For the caramel
plus a couple of tablespoons set aside
For the biscuit base
melted, plus a little to grease
For the cheesecake filling
full fat cream cheese
Prepare the caramel
Put the cream. butter, sugar and salt 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
Crush the biscuits with a rolling pin or food processor until you have a coarse crumb.
Add the melted butter and mix it through the crushed 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.
Add the caramel layer
Pour the cooled caramel into the tin, keeping a couple of tablespoons back.
Shake gently on the countertop to level off, then return the tin to the freezer while you make the filling (this ensures the caramel layer firms up enough to hold its during assembly shape).
Prepare the filling
Beat the cream cheese to loosen, then add the cream, vanilla and icing sugar and beat until very thick.
Tip the melted, cooled chocolate into the cream cheese and fold through.
Remove the tin from the freezer, the caramel should feel firm if you press gently with your finger in the centre.
Add the filling to the tin
Spoon the filling on top and use a silicone spatula to gently work the filling to the edges and level off.
Cover and refrigerate overnight.
Run a warm knife around the edge of the tin, then release - it should come away easily. Neaten the edges if necessary by running a warm, dry knife around the outside.
Use the last bit of caramel you saved from earlier together to drizzle 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.
Don't forget to allow time for your cheesecake to chill - at least 2 hours and ideally overnight.
Tried this recipe?
Snap a pic and tag
on Instagram or tag @EmilyLearyCooks on Twitter. I can't wait to see your posts!
Salted caramel cheesecake https://www.amummytoo.co.uk/salted-caramel-cheesecake/