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Salted caramel cheesecake

• Cate Walton

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Serves 8 - 10

Easy

Prep: 30 mins

plus chilling

A star rating of 5 out of 5.13 ratingsRate

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Our elegant, no-bake salted caramel cheesecake recipe can be made up to two days in advance, so it's ideal for stress-free entertaining

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Try our salted caramel cheesecake, then try our easy vanilla cheesecake, lime cheesecake, gluten-free cheesecake and more salted caramel recipes. Looking for a sweet sharing idea to please a crowd? Make up our easy but impressive dessert board.

In this recipe the cream is whipped, giving a lighter, mousse-like texture that works well against the richness of the caramel that is layered in the mixture as well as dripping over the top.

How to make the perfect salted caramel cheesecake: cook's tips

• If you don’t have a food processor, bash your biscuits in a large, high-sided bowl with the end of a rolling pin until you achieve a fine crumb.
• This recipe uses almonds but it would work equally well with roughly chopped hazelnuts, pecans or macadamias.
• If your caramel sets too firm to drizzle, gently warm the jar in a pan of freshly boiled water and stir it to loosen. Drizzle over the cheesecake when it is room temperature – if it is too hot it will melt the mixture.

How to store salted caramel cheesecake: Chill the undecorated cheesecake and jar of salted caramel in the fridge for up to two days. Bring the caramel back to room temperature before decorating. Once assembled, the cheesecake will keep in the fridge for up to two hours.

How to serve salted caramel cheesecake: Take out of the fridge 10 mins before you’re ready to serve.

Salted caramel cheesecake recipe

Ingredients

Nutrition

Salted caramel

• 200g caster sugar

• 300ml double cream

  room temperature

• 60g unsalted butter

  cubed

• pinch of sea salt flakes

Cheesecake

• 250g gingernut biscuits

• 1 tbsp ground ginger

• 30g flaked almonds

  toasted

• 100g unsalted butter

  melted, plus extra to grease

• 100g white chocolate

  roughly chopped

• 400ml double cream

• 600g full-fat cream cheese

• 50g icing sugar

  sifted

Almond brittle

• 1 tsp neutral oil such as sunflower oil
• 30g flaked almonds
• 70g caster sugar
• pinch of sea salt flakes

Garnish

• 30g toffee popcorn

• 30g white chocolate

  roughly chopped

• pinch of sea salt flakes

Nutrition: (10)

• kcal952
• fat75.7g
• saturates45g
• carbs59.3g
• sugars48.3g
• fibre0.7g
• protein8g
• salt0.9g

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Method

• step 1

  Grease and line the base and sides of a 20cm round, springform cake tin with butter and parchment.

• step 2

  First, make the salted caramel. Heat a large frying pan over a medium-high heat. Sprinkle over the caster sugar and swirl the pan so it evenly covers the base. Without stirring, allow the sugar to melt to a deep golden, adjusting the heat, if needed, to further melt the sugar. Carefully add the cream and butter. Return to a medium heat and leave to bubble, stirring occasionally, until you have a smooth caramel. Approx. 1-2 mins When cool enough to taste, season with a pinch of sea salt. Pour into a sterilised jar and set aside.

• step 3

  Blitz the gingernut biscuits and ground ginger in a food processor to a fine crumb. Mix in the almonds and butter until well combined, then tip into the prepared bake tin and smooth with the back of a dessert spoon. Chill in the fridge until needed.

• step 4

  Gently melt the white chocolate in a heatproof bowl set over a pan of boiling water. In a separate large bowl, use an electric whisk to beat the cream, cream cheese and icing sugar together for 1-2mins until it holds it shape. Fold through the white chocolate. Spoon half the mix over the biscuit base then drizzle over 4 tablespoons of salted caramel and top with the remaining cheesecake batter. Smooth the top, cover and chill in the fridge for a minimum of 2 hrs or up to 48 hrs.

• step 5

  For the brittle, lightly oil a small baking tray. Add the almonds to a frying pan set over a medium-high heat and toast for 1-2 mins until very lightly golden. Remove from the pan then Sprinkle over the sugar and swirl the pan, allowing it to evenly caramelise to a deep golden colour. Approx 3-4 mins Return to the heat briefly, if needed, to encourage the sugar to caramelise. Pour onto the baking tray, sprinkle over the almonds and cool fully until hard, before snapping into shards.

• step 6

  When the cheesecake is set, remove it from the tin onto a serving plate. Top with caramel, encouraging it to drip down the sides with a teaspoon. Any leftover caramel will keep in the fridge for up to 1 month. Pile the popcorn in the middle and top with the almond brittle, white chocolate chunks and a sprinkle of sea salt. The cheesecake will keep in the fridge for up to 2 hours before serving.

Discover more cheesecake recipes.

Authors

Cate Walton

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