Salted Caramel Cheescake Made Simple

1) Blitz the biscuits and the pretzels in a food processor and toss together the biscuits with the melted shortening.

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 dairy reduction cheddar, vanilla, and icing sweetener until creamy and then mix in the caramel and whip again until creamy and lump free – this could take a couple of moments, I whip it at half speed so not too fast or slow! 3) empty in the double dairy reduction & seasoning flakes and continue to whip for a couple of moments until its very thick and mousse like (I toss together it on a medium speed, level 6/10) – Now this could take up to 5 moments 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 toss together it enough it will not set well enough, but don’t get impatient and whip 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 dress up the cheesecake – I drizzled over some of the spare caramel, and then some Toffee Popcorn and more Pretzels!.