Salted Caramel Cheesecake

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This one was a really fun one, everyone liked it, it was easy. Win win win, also the crust for this cheesecake worked a lot better than all my others.

Salted Caramel Cheesecake

Youll need:

  • 250g Finely crushed digestive biscuits
  • 150g Melted butter
  • 2tsp Cinnamon
  • 1tsp Ginger
  • 165g Soft caramels, like Werther’s
  • 70ml Single cream
  • Seasalt
  • 400g Soft cheese
  • 2tbsp Demarera sugar
  • 3 Room temperature eggs
  • 2tsp Vanilla extract


  1. Mix together the biscuit, butter, cinnamon, and ginger. Press into a medium, but deep, round cake tin. Make sure the base and walls are evenly coated. Leave to chill.
  2. Melt the caramels and cream together in a small saucepan, add in the seal salt until salty enough, about 1/2 teaspoon. Leave to cool a lot, if its too thick, add cream.
  3. Beat the soft cheese until very soft? It goes a lot softer trust me. Beat in the sugar and then the eggs,then the vanilla. Once the caramel sauce has cooled, pour 3/4 of it into the cheese mixture and mix well. Preheat oven to gasmark 2/ 140*C/ 300*F.
  4. Pour the cheese mixture into the biscuit case, drizzle over the remaining caramel and make a pretty pattern. Bake for 60-80 minutes, until when slightly wiggles the centre doesnt look quite set, its supposed to be like that, it should only be a couple inches circle in the middle that isnt set. Leave to cool and chill in the fridge until ready to eat.
Salted Caramel Cheesecake

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