SALTED CARAMEL CHEESECAKE RECIPE – EASY NO BAKE RECIPE!

Some foodie trends come and go, but Salted Caramel doesn’t seem to be going anywhere. I love it just as much now as I did when I first discovered it in BBC Good Food Magazine about a hundred years ago (okay, maybe ten years ago). But who can even remember life before Salted Caramel?!

It was inevitable that at some point it would find it’s way into a cheesecake recipe of mine. What sweet treat can’t be made better by adding it to a cheesecake I ask you?

This Salted Caramel Cheesecake is so loved here, it’s my go to recipe to make for friends for dinner parties and get togethers. Quick to make and easily prepare in advance.

Start by crushing your biscuits, I use digestive biscuits but you could swap in your favourite (Hob Nobs perhaps?). Mix them with the melted butter and press into a 7″ round loose bottom tin (I use one like this loose bottom tin, £9 on Amazon).

Then beat your double cream until stiff, add your sugar, cream cheese, lemon juice and caramel. Dollop it on top of the biscuit base and splodge (technical term) lumps of caramel in too. Recipe for salted caramel heaven right there.

Ingredients

250 g Digestive biscuits
125 g Butter Unsalted, melted
450 ml Double cream Whipped until it forms medium soft peaks (like soft serve ice cream)
100 g Icing Sugar Sifted
2 x 280g Tubs of Philadelphia Cream Cheese Full fat
Juice of half a lemon
794 g Carnation Caramel (2 x 397g tins)
Sea salt flakes

Instructions

Crush the biscuits until they look like lumpy sand. (I did mind in a food processor because I'm lazy!)
Mix with the melted butter and press into your 7" tin.
Combine the whipped cream, icing sugar, cream cheese, lemon juice and half of one tin of caramel (about 200g). Fold in gently until fully combined.
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for full instruction please see : www.tamingtwins.com