Enjoy this salted caramel cheesecake and lavish in that first bite of delicious, creamy goodness.
The Evolution of Cheesecake
An ancient form of cheesecake was originated in Greece in the 5th century BCE. However, cheesecake only evolved into its modern form around the 18th century. From there it was broadly categorized into two types: baked and unbaked.
Around the world, different nations and countries have made their own version of this dessert. In Japan, for example, their cheesecake has a soufflé-like texture. Whereas in New York, USA, they often incorporate heavy cream or sour cream into theirs.
And here we are in the 21st century today mixing sweet and salty flavours together to create this mouth-watering dessert. This salted caramel cheesecake is unbaked. So all you will need is a refrigerator to let it set.
Chef’s Tip
Make sure your cream cheese is at room temperature before mixing it in with the rest of your mixture. The softened cream cheese is creamier and incorporates better with the batter. If your cream cheese is too cold, it can remain lumpy and doesn’t fully mix into the batter.
Leave your cheesecake to set in the refrigerator to set overnight. Once ready, top it off with a few caramel squares. Not only will this dessert taste delicious, but it will look delicious too!
Salted Caramel Cheesecake
Ingredients
Crust
- 250 g nutty crust biscuits
- 135 g unsalted butter
Cheesecake filling
- 500 g full fat cream cheese
- 1 tsp vanilla extract
- 50 g icing sugar
- 150 g caramel
- 1-2 tsp Maldon sea salt flakes (the pink coarse salt)
- 300 ml double cream (must be full-fat cream)
Garnishing
- 100 g caramel squares
Instructions
Biscuit base
- Blitz the biscuits add the melted butter, mix well.
- Spread on the bottom of a springform tin and press down firmly. Place in fridge to set
Cheesecake filling
- Using an electric mixer, whisk the cream cheese, vanilla, and icing sugar together until smooth
- Add the caramel and on medium speed whisk until smooth and no lumps appear
- Time to add the cream and salt on slow speed whisk until thick and mouse consistency. It should take about 5 minutes on slow speed; it must hold itself completely like meringue does. If not doing this slow, it might split.
- When it is ready, spread over the biscuit base, smooth the top and place in the fridge overnight.
- Remove the cheesecake carefully from tin and decorate with the caramel squares.