Easy Caramel Cheesecake
No-bake cheesecakes are foolproof unless you use low-fat cream cheese and single cream.
Double (heavy) cream is needed for any no-bake cheesecake to set.
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Now, I came across this recipe at The Baking Explorer who by the way, makes amazing cakes and cheesecakes, so you might want to check her out!
This Philadelphia no-bake cheesecake was a great success - however, mine could be better looking than the Baking Explorer's.😐
Salted caramel sauce
For quickness, and laziness on my part, I used shop-bought Tesco Finest Salted Caramel Sauce.
Cheesecake base
I went for McVitie's Hobnob biscuits rather than digestive as I like the oaty taste they add to a cheesecake base and I used Hobnobs in my first no-bake toblerone cheesecake recipe.
What makes salted caramel so popular?
The appeal of the sweet and salty combination is quite addictive!
Apparently, there is a scientific reason you can’t stop eating salted caramel, and no, it’s not just because you’re greedy says The Independent newspaper.
It was first created by a chocolatier called Henri Le Roux more than three decades ago.
Since then it has quickly taken over the Western world and has become one of the most addictive substances of the confectionery world.
Ingredients in this recipe
- Hobnob Biscuits
- Butter
- For the cheesecake filling
- Full-fat cream cheese
- Icing sugar
- Salted caramel sauce
- Double (heavy) cream
To decorate
- Salted caramel sauce
Recommended equipment
What's that about a cake lifter?! Yes indeed, I bought a cake lifter years ago when I made my first-ever Christmas cake.
I didn't think I'd use it much but it is brilliant at getting a pizza in and out of the oven!
How to make a no-bake cheesecake
Make the base using a food processor to whizz up the biscuits into crumbs.
Mix in the melted butter and, using the back of a dessert spoon, press the mixture into the bottom of a 23cm springform tin until it is compact and even and then put it in the fridge while you make the filling.
For the cheesecake filling use either a food mixer with a whisk attachment or an electric hand whisk to mix together the cream cheese, icing sugar and salted caramel sauce.
Once it's nice and smooth, add the double cream and whisk until it is thick and holds its shape.
Smooth the mixture into the tin on top of the biscuit base, then put it in the fridge overnight, or for at least 4 hours, to set.
Remove the cheesecake from the tin and put it onto a plate.
Put the salted caramel into a bowl and microwave it for 30 seconds so becomes runny - if your sauce is already runny you can skip this bit.
Let the sauce cool for a minute or so, before pouring it over the cheesecake - let it spread and drip down the sides.
You can use a palette knife to smooth it out and push it to the edges if it doesn't spread or drip enough - I'm sure you'll do a better job than I did!
Serve immediately or pop the cheesecake into the fridge. You can then store any leftovers in the fridge and eat within 2 days.
Have you tried this recipe? Please leave a ⭐️⭐️⭐️⭐️⭐️ star rating in the recipe card below!
Salted Caramel Cheesecake
Ingredients
- 300g Hobnob or digestive biscuits
- 140g Butter - melted
- For the cheesecake filling
- 750g Full-fat cream cheese - I used Philadelphia
- 125g Icing sugar
- 150g Salted caramel sauce - plus more to decorate, see below
- 300ml Double cream
- To decorate
- 250g Salted caramel sauce
Instructions
- Make the base using a food processor to whizz up the biscuits into crumbs - or you can bash them with a rolling pin in a bowl or large plastic food bag.
- Mix in the melted butter and, using the back of a dessert spoon, press the mixture into the bottom of a 23cm springform tin until it is compact and even and then put it in the fridge while you make the filling.
- For the cheesecake filling use either a food mixer with a whisk attachment or an electric hand whisk to mix the cream cheese, icing sugar and salted caramel sauce.
- Once it's nice and smooth, add the double cream and whisk until it is thick and holds its shape.
- Smooth the mixture into the tin on top of the biscuit base, then put it in the fridge overnight, or for at least 6 hours, to set.
- Remove the cheesecake from the tin and put it onto a plate.
- Put the salted caramel into a bowl and microwave it for 30 seconds so becomes runny - if your sauce is already runny you can skip this bit.
- Let the sauce cool for a minute or so before pouring it over the cheesecake - let it spread and drip down the sides.
- You can use a palette knife to smooth it out and push it to the edges if it doesn't spread or drip enough - I'm sure you'll make a better job than I did!
- Serve immediately or pop the cheesecake into the fridge. You can then store any leftovers in the fridge and eat within 2 days.
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Jan