Description
A rich and creamy salted caramel cheesecake made with a smooth caramel-infused filling over a buttery biscuit crust, finished with a luscious salted caramel topping.
Ingredients
- 200 g digestive biscuits, crushed
- 100 g unsalted butter, melted
- 400 g cream cheese, softened
- 1 cup heavy cream
- 3/4 cup salted caramel sauce
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon sea salt
- 1 teaspoon gelatin powder (optional, for firmer texture)
- 2 tablespoons warm water (if using gelatin)
- Extra salted caramel sauce for topping
Instructions
- Combine crushed digestive biscuits with melted butter and mix until well coated.
- Press the mixture firmly into the base of a 9-inch springform pan to form the crust. Refrigerate for 15 minutes.
- In a large mixing bowl beat the cream cheese until smooth and creamy.
- Add powdered sugar, vanilla extract, sea salt, and salted caramel sauce. Mix until fully combined.
- In a separate bowl whip the heavy cream until soft peaks form.
- If using gelatin, dissolve it in warm water and let it bloom for 2 minutes, then gently warm until dissolved.
- Fold the whipped cream into the cream cheese mixture until smooth.
- Stir in the dissolved gelatin if using.
- Pour the filling over the chilled crust and smooth the top.
- Refrigerate for at least 4 hours or until set.
- Drizzle extra salted caramel sauce on top before serving.
Notes
- Use high-quality salted caramel sauce for the best flavor.
- Chilling overnight will give the cheesecake a firmer texture.
- You can add crushed toffee or chocolate chips for extra texture.
- If you prefer a baked version, bake the cheesecake at 325°F (160°C) for about 50 minutes.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American