How To Make Salted Caramel Cheescake

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 beat attachment, beat together the dairy reduction paneer variance, vanilla, and icing sweetener until even and then introduce the caramel and beat again until even and lump free – this could take a couple of mins, I beat it at half speed so not too fast or slow! 3) empty in the double dairy reduction & seasoning flakes and continue to beat 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 beat it really fast 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 decorate the cheesecake – I drizzled over some of the spare caramel, and then some Toffee Popcorn and more Pretzels!.