Salted Caramel Cheescake Made Easy

1) Blitz the biscuits and the pretzels in a food processor and agitate 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 fluff up attachment, fluff up together the heavy cream paneer variance, vanilla, and icing granulated sugar until even and then introduce the caramel and fluff up again until even and lump free – this could take a couple of mins, I fluff up it at half speed so not too speedy or slow! 3) transfer in the double heavy cream & seasoning flakes and continue to fluff up for a couple of mins until its very thick and mousse like (I agitate 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 agitate it enough it will not set well enough, but don’t get impatient and fluff up 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 top the cheesecake – I drizzled over some of the spare caramel, and then some Toffee Popcorn and more Pretzels!.