Salted Caramel Cheescake

Name: Salted Caramel Cheescake
Yield: 12
Cuisine: Estadounidense
Ingredients: 135 g Butter; 1 teaspoon Vanilla Extract; 250 g digestive biscuits; 100 g Icing Sugar; 1 teaspoon Sea Salt; 300 ml Double Cream; 450 g Cream Cheese; Pretzels; 150 g Caramel; dashes Caramel Sauce; Toffee Popcorn

Media

Contains allergens

Leche

Incomplete allergen information: some ingredients have not been reviewed yet. Always check the labels before cooking.

Author: TheMealDB
Preparation time: Flexible
Servings: 12 (estimated)

Nutrition facts

Protein4 %5 g
Carbs31 %37 g
Fat65 %34 g

The percentage shows how much of the calories each macronutrient provides.

Nutrient	Per serving	Per 100 g
Calories	468 kcal	403 kcal
Protein	5 g	4.3 g
Carbs	37 g	31.9 g
Fat	34 g	29.3 g

One serving is about 116 g of raw ingredients; values per 100 g are based on that weight.

Estimated from the ingredient list · Values may vary depending on cooking method and product brand.

Guide indicators

Estimated difficulty41/100
Recipe completeness45/100
Nutrition reliability: High

Calculated automatically from the ingredients, steps, time and community feedback. They are not a guarantee.

Cuisine: American

Source: TheMealDB · Licence: TheMealDB public API (test key) · Recipe data provided by TheMealDB (www.themealdb.com).

Summary

Dessert - United States

Ingredients

135 g Butter
1 teaspoon Vanilla Extract
250 g digestive biscuits
100 g Icing Sugar
1 teaspoon Sea Salt
300 ml Double Cream
450 g Cream Cheese
Pretzels (Top)
150 g Caramel
dashes Caramel Sauce
Toffee Popcorn (Top)

Instructions

Blitz the biscuits and the pretzels in a food processor and mix the biscuits with the melted butter. Spread on the bottom of an 8″/20cm Deep Springform Tin and press down firmly. Leave to set in the fridge whilst you make the rest!
Using an electric mixer, I use my KitchenAid with the whisk attachment, whisk together the cream cheese, vanilla, and icing sugar until smooth and 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!
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 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! Spread over the biscuit base and leave to set in the fridge overnight.
Remove the Cheesecake from the tin carefully and decorate the cheesecake – I drizzled over some of the spare caramel, and then some Toffee Popcorn and more Pretzels!