Best Salted Caramel Cheescake Recipe

1) Blitz the biscuits and the pretzels in a food processor and incorporate the biscuits with the melted margarine.

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! 2) Using an electric mixer, I use my KitchenAid with the whip attachment, whip together the heavy cream paneer variance, vanilla, and icing sweetener until seamless and then toss in the caramel and whip again until seamless and lump free – this could take a couple of mins, I whip it at half speed so not too speedy or slow! 3) stream in in the double heavy cream & table salt flakes and continue to whip for a couple of mins until its very thick and mousse like (I incorporate it on a medium speed, level 6/10) – Now this could take up to 5 mins 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 incorporate it enough it will not set well enough, but don’t get impatient and whip it really speedy because that’ll make it split! Spread over the biscuit base and leave to set in the fridge overnight.

4) Remove the Cheesecake from the tin carefully and dress up the cheesecake – I drizzled over some of the spare caramel, and then some Toffee Popcorn and more Pretzels!.