Salted caramel cheesecake is our favourite recipe to make together on a weekend. It's not as easy to bake as cupcakes but tastes amazing. I used a pretty Pinterest picture above because my cakes are not as presentable. I'm sure with practise I may get more confident to show my cakes on my blog.
This recipe should make 12 servings and takes 25 minutes prep time, 8 minutes cooking time and requires 2 hrs 30 minutes to set.
120g salted butter
200g pack of crushed shortbread
4 sheets of leaf gelatine
200g soft brown sugar
50ml of single cream
1/2 tsp salt
500g full fat soft cheese
50g Dark chocolate
1. Grease an 18cm cake tin and line with grease proof paper.
2. In a small pan, melt 60g of the butter, then mix in the crushed shortbread with a wooden spoon.
3. Press the mixture into the base of the tin with the back of the spoon. Place in the fridge to chill.
4. Put the gelatine in a shallow bowl and cover with cold water. Leave for 5 minutes.
5. Put the sugar and 50ml water in a heavy based pan and gently heat, stirring until the sugar has dissolved. Bring to the boil and let it bubble for 2-3 minutes, without stirring, until the syrup is a deep golden caramel. Remove from the heat and add the remaining butter. Stir until the butter has melted, then stir in the cream and half the salt.
6. Return to a gentle heat and stir for 1 minute until smooth.
7. Squeeze out the excess water from the gelatine and stir one sheet at a time into the caramel sauce.
8. Transfer the sauce to a heatproof bowl and leave for 10-15 minutes, stirring occasionally.
9. Put the soft cheese in a large mixing bowl and gradually beat in the warm caramel sauce, until completely combined.
10. Spoon the mixture over the biscuit base, level the surface with the back of a spoon and chill in the fridge for 2-3 hours or until set.
You can choose any topping you like for your cheesecake but for this one i usually use dark chocolate. Some use a caramel topping but in my opinion there is already a lot of caramel in the cake, so could get a little sickly.
1. Put the chocolate in a heat proof glass bowl and place over a pan of hot water. Stir until melted.
2. Add the remaining salt and mix well.
3. Use a teaspoon to drizzle it over the top of the chilled cheesecake.
4. Return to the fridge to set for 5 minutes.
5. Remove from the fridge 30 minutes before serving.