Salted Caramel Cheesecake

 

 

 

Possibly the easiest and most moreish cheesecake you'll ever make! This is a no bake beauty using our Salted Caramel Pot which is totally indulgent and perfect for a weekend treat or as a celebratory dessert. 

Ingredients

250 g digestive biscuits

135 g unsalted butter, melted

500g  cream cheese

100 g Icing Sugar

1 tsp vanilla extract

150g Secret Truffletier Salted Caramel Sauce

1 tsp  sea salt

300 ml double cream

50g Secret Truffletier Salted Caramel Sauce

salted popcorn

 

Method

  1. Crush the Biscuits either in a big bowl with the end of a rolling pin or in a food processor
  2. Add the melted butter and mix thoroughly 
  3. Tio into 23cm loose bottomed tin, spread out and press down firmly
  4. Place in the fridge to set
  5. Place the cream cheese, icing sugar and vanilla into a large bowl and whisk until smooth.
  6. Add the caramel and whisk again until fully combined.
  7. Add the double cream and sea salt and whisk for two more minutes until the mixture becomes thick.
  8. Once mixed, spread over the biscuit base, smooth the top and leave to set in the fridge overnight.
  9. To serve, carefully remove front the tin and place on a plate or cake stand.
  10. To decorate, sprinkle the popcorn over the top or around the edge and drizzle with the remaining caramel.
  11. Slice and enjoy!