Salted caramel cheesecake

 250 grams of biscuits crushed

125grams of melted butter 

Mix together and push with the back of a spoon into a cake tin ( a springform one is the best as you can get the sides off easily but a dish will do !) 

Whisk one carton of double cream until its thick and holding its shape ( think shaving foam consistency ) add three tubs of Philadelphia cream cheese and mix -( if you use a cheaper cream cheese it will be very loose and sloppy so you will need to make up a sachet of gelatine and add to your mix)

Add a teaspoon of vanilla extract and the juice of half a lemon and 150 grams of icing sugar - once combined pour on top of your biscuit base.  Smooth with a knife 

You can use carnation caramel ( in a tin ) and add a good pinch of sea salt and stir  or make your own salted caramel sauce ( Jamie Oliver website is the one I use ) 

Drizzle caramel through the cheesecake and then refrigerate for 2 hours or overnight ! 

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