Salted Caramel Cheescake

Ingredients

• 250g Digestive Biscuits
• 75g Pretzels
• 135g Butter
• 450g Cream Cheese
• 1tsp Vanilla Extract
• 100g Icing Sugar
• 150g Caramel
• 1tsp Sea Salt
• 300ml Double Cream
• drizzle Caramel Sauce
• Top Toffee Popcorn

Instructions

1. Begin by making the base. Crush the digestive biscuits and pretzels into fine crumbs using a food processor or rolling pin. Melt the butter and mix it thoroughly with the crumbs until evenly combined. Press the mixture firmly into the base of a 20 cm deep springform tin. Chill in the refrigerator while preparing the filling.
2. For the filling, place the cream cheese in a large mixing bowl. Add the vanilla extract and icing sugar and whisk at medium speed until completely smooth and creamy. Add the caramel and continue mixing until fully incorporated and lump-free.
3. Pour in the double cream, add the sea salt, and continue whisking at a moderate speed for several minutes until the mixture becomes very thick and mousse-like. The mixture should hold its shape well. Avoid under-whisking, which will prevent the cheesecake from setting, and avoid whisking too fast, which may cause it to split.
4. Spoon the filling over the chilled base and smooth the surface. Refrigerate overnight until fully set.
5. Carefully remove the cheesecake from the tin. Decorate with a drizzle of caramel sauce, toffee popcorn, and extra pretzels if desired. Serve chilled.

instructions_source: editorial-classic