Salted Caramel Cheescake

Story behind the dish

There’s nothing quite like the irresistible pull of salted caramel combined with the creamy indulgence of cheesecake. This salted caramel cheesecake is a delightful treat that brings a sophisticated twist to a classic dessert. Whether you’re celebrating a special occasion or simply craving something sweet and satisfying, this recipe promises a luscious experience with every bite.

From the crunchy biscuit and pretzel crust to the rich caramel-laced filling topped with crunchy popcorn and pretzels, it’s a symphony of textures and flavors. The key is patience and attention to detail—an overnight chill makes all the difference for a perfectly set, velvety cheesecake that’s as beautiful as it is delicious.

Ingredients

• 8 oz (225 g) Digestive biscuits
• 3 oz (85 g) Pretzels
• 5 oz (150 g) Butter
• 16 oz (450 g) Cream cheese
• 1 teaspoon Vanilla extract
• 3.5 oz (100 g) Icing sugar
• 5 oz (150 g) Caramel
• 1 teaspoon Sea salt
• 10 fl oz (300 ml) Double cream
• Drizzle of Caramel sauce
• Toffee popcorn (for topping)
• Pretzels (for topping)

Step-by-step

1. In a food processor, blitz together the digestive biscuits and pretzels until finely crumbed. Mix the melted butter with the biscuit crumbs, then press this mixture evenly into the bottom of an 8-inch (20 cm) deep springform tin. Chill in the fridge while you prepare the filling.
2. Using an electric mixer with a whisk attachment, beat the cream cheese, vanilla extract, and icing sugar together until smooth. Add the caramel and whisk again until the mixture is fully combined and lump-free, about 2 minutes on half speed.
3. Pour in the double cream and sprinkle over the sea salt. Continue whisking at medium speed (about level 6/10) for 2-5 minutes until the mixture becomes thick and mousse-like. It should hold itself when lifted—if it’s too soft, keep whisking a little longer. Be patient—over-whisking or rushing can cause the mixture to split.
4. Spread the thickened filling evenly over the chilled biscuit crust. Cover and leave in the fridge overnight to set.
5. Once set, carefully remove the cheesecake from the tin. Decorate by drizzling caramel sauce over the top, then sprinkle with toffee popcorn and pretzels for crunch and visual appeal.

Chef’s tips & serving ideas

• For an extra touch of flair, sprinkle extra sea salt on top just before serving to enhance the salted caramel flavor.
• Serve chilled with a glass of your favorite dessert wine or a hot cup of coffee to balance the sweetness.

Closing thoughts

This salted caramel cheesecake isn’t just a dessert—it’s a celebration of contrasting textures and rich, comforting flavors. Each forkful offers a satisfying crunch, silken creaminess, and a sweet-salty burst that keeps everyone coming back for more. Take your time with each step, and you’ll be rewarded with a stunning, unforgettable treat that’s perfect for sharing with loved ones.