Salted Caramel Cheesecake
If you're looking for a dessert that's guaranteed to impress, this salted caramel cheesecake is a winner. With its silky filling, crunchy biscuit base, and sweet-salty caramel topping, every bite is packed with flavour.
Ingredients
Biscuit Base
250g digestive biscuits or plain sweet biscuits
125g unsalted butter, melted
Cheesecake Filling
500g cream cheese, softened
1 cup thickened cream
¾ cup icing sugar
1 teaspoon vanilla extract
2 teaspoons lemon juice
Salted Caramel Topping
1 cup salted caramel sauce
Flaky sea salt for garnish
Optional: whipped cream for serving
Instructions
Crush the biscuits into fine crumbs and mix with the melted butter until evenly coated.
Press the mixture firmly into the base of a 22cm springform cake tin. Refrigerate for at least 30 minutes.
In a large bowl, beat the cream cheese until smooth.
Add the icing sugar, vanilla, and lemon juice, mixing until well combined.
Whip the cream until soft peaks form, then gently fold it into the cream cheese mixture.
Spoon the filling over the chilled biscuit base and smooth the surface.
Refrigerate for at least 6 hours or overnight until fully set.
Before serving, pour the salted caramel sauce over the cheesecake and spread evenly.
Finish with a light sprinkle of flaky sea salt and serve with whipped cream if desired.
Tips
Chill overnight for the best texture.
Warm the caramel sauce slightly so it spreads more easily.
Add chopped roasted pecans or toasted hazelnuts for extra crunch.
Storage
Keep refrigerated in an airtight container for up to 4 days. This cheesecake can also be frozen (without the caramel topping) for up to 2 months.
