If you like salted caramel and cheesecake, this recipe is the one for you. Today I’ll be showing you how to make salted caramel cheesecake, let’s get started shall we?
I’ll be honest, I love salted caramel but if you don’t, feel free to make the caramel without the salt and you’ll have the basic caramel sauce recipe covered. This cheesecake has the perfect amount of sweet and salty, it balances pretty well (again, you may want to alter the amounts, I don’t consume huge amounts of salt normally so a little goes a long way for me personally).
Anyway, this cheesecake is as easy as any other I’ve made on my YouTube channel or blog before. If you don’t own a food processer or stand mixer, don’t worry, it can all be done with other tools. Example, when you’re crushing the biscuits for the base, feel free to put them in a Ziploc bag (or similar) and crush them by using a rolling pin, it takes a little longer than using a food processor but yields as good as result and the same goes for the filling. If you don’t have a stand mixer, no worries, you can use a hand whisk – this works just as well, it just requires a little more time and mixing. I used a hand whisk this time around, so feel free to do it whichever way suits you best.
As with all my recipes, before you get started, you’ll want to do some prep work. Get your ingredients measured/weighed up, prepare your tin (if you want to, I didn’t but you know your tin) and get any equipment you may need ready. Taking these few extra steps can lower the chance of making a mistake
I don’t make the salted caramel sauce in this video but already have a video up on it, check it out here.
Cheesecake:
250g Digestive biscuits.
100g Butter.
600g Soft cheese.
100g Icing sugar.
2 tsp Vanilla extract.
150ml Salted caramel sauce.
300ml Double cream.
Finishing:
200ml Double cream.
1tsp Vanilla extract.
25g Icing sugar.
Salted caramel sauce, in a piping bag.
Sea salt flakes, optional.
Method:
Before you get started, do your prep work, weighing up the ingredients, lining your tin and getting any equipment you need ready.
Take your digestive biscuits and crush them up, I used a food processor but feel free to use Ziploc bag and rolling pin (whichever works best for you).
Once you’ve got them looking like crumbs or to a sandy consistency, you can add the butter which has been melted and mix until the two ingredients are fully incorporated.
Scoop the mixture into your glasses (or the base of an 8-inch round cake tin and compress using a cup measurement or something similar and set in the fridge until needed later) and feel free to compress the mixture a little using the back of a spoon, set in the fridge while you make your cheesecake filling.
To start on the filling, place the soft cheese, icing sugar, vanilla extract and salted caramel into a bowl and beat until they are fully incorporated, this doesn’t take very long.
You can then add in the double cream and whisk until the mixture is thicker in consistency, it should be able to hold its shape well and be a beige-brown colour once it’s done and ready to be used.
I placed the cheesecake filling into a piping bag and piped it into my glasses, this is the most convenient way to do it but you can just scoop up the mixture and place it into the glass if that works for you (if you’re using a 8-inch cake tin, feel free to scoop or pour the mixture into the tin and level it out using a cranked/off-set palette knife and smooth it off the best you can), you can set these in the fridge to set/firm up for a couple of hours (overnight works really well).
When you intend to serve the cheesecake, you’ll want to finish them off. To make the whipped cream that goes on top of the cheesecake, get yourself a medium sized bowl and add the double cream, vanilla extract and double cream and whisk them together until the ingredients are fully incorporated and the cream holds its shape well (don’t over whisk the cream, otherwise it will have an unpleasant mouthfeel, it may turn grainy). Place the cream into a piping bag fitted with a star nozzle (or whichever you like) and place in the fridge until you intend to use it, you can also place some of the salted caramel into a piping bag, ready to drizzle over the top.
Pipe your whipped cream on top of each cheesecake, I went right in the centre of the cheesecake but you can be abstract about it if you’d like.
Drizzle/pipe over the slated caramel sauce, use as much or as little as you’d like and as an optional finish you can sprinkle over a small amount of salt, just to enhance the ‘salted’ element of the cheesecake.
That’s all for this week guys, I hope you enjoyed. If you did, don’t forget to share this recipe with your family and friends and enjoy it. I’ll be back next week with another blog post and YouTube video, so join me then. In the meanwhile, don’t forget to check out my Instagram and Twitter. The YouTube video will be linked down below!
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