Salted Caramel Cheescake

Preparar

1. 🥄Blitz the biscuits and the pretzels in a food processor and mix the biscuits with the melted butter.
2. 🔥Spread on the bottom of an 8″/20cm Deep Springform Tin and press down firmly.

Pasos

1. 🔥Leave to set in the fridge whilst you make the rest!

Preparar

1. 🧂Using an electric mixer, I use my KitchenAid with the whisk attachment, whisk together the cream cheese, vanilla, and icing sugar until smooth and
2. 🍳then add the caramel and whisk again until smooth and lump free – this could take a couple of minutes, I whisk it at half speed so not too quick or slow!
3. 🫇Pour in the double cream & Salt flakes and continue to whisk for a couple of minutes until its very thick and mousse like (I mix it on a medium speed, level 6/10) – Now this could take up to 5 minutes depending on your mixer, but you seriously have to stick at it – it will hold itself completely
4. 🍽️when finished mixing (like a meringue does!) If you don’t mix it enough it will not set well enough, but don’t get impatient and whisk it really quick because that’ll make it split!

Pasos

1. 🍳Spread over the biscuit base and leave to set in the fridge overnight.
2. 🫇Remove the Cheesecake from the tin carefully and decorate the cheesecake – I drizzled over some of the spare caramel, and
3. 🍽️then some Toffee Popcorn and more Pretzels!