SALTED CARAMEL CHEESECAKE
no-bake / easy
THE PICKY EATER BLOG
HEAT SUGAR
1
Start by preparing the salted caramel. In a non-stick saucepan heat the sugar and water over medium heat. Stir until combined.
ALLOW TO CARAMELIZE
2
Let the sugar dissolve and start to bubble. Let the sugar change color to amber. Take off the heat and pour in the cream.
ADD BUTTER
3
Carefully, add the butter until melted, then add the salt.
MAKE CRUST
Add the caramel biscuits into food processor and pulse until their reach fine crumb. Transfer the crust into a 9 inch / 23 cm springform cake pan. Press into the bottom of the pan and let it set in the fridge while you are making the filling.
4
MIX
In a bowl, mix the whipped cream until stiff peaks form. In a separate bowl mix the cream cheese, sour cream, powder sugar, salted caramel and vanilla extract and mix until combined.
5
POUR FILLING
Pour prepared filling into a springform cake pan and spread evenly across the crust.
6
CHILL
Place the cheesecake in the fridge for 8 hours or overnight.
7
ADD CARAMEL SAUCE
Before serving top the chilled cheesecake with swirls of salted caramel and sprinkle with sea salt flakes.
8
Enjoy a slice!
Slice and serve! Enjoy chilled!