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!