SALTED CARAMEL CHEESECAKE
no-bake / easy
THE PICKY EATER BLOG
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
Let the sugar dissolve and start to bubble. Let the sugar change color to amber. Take off the heat and pour in the cream.
Carefully, add the butter until melted, then add the salt.
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.
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.
Pour prepared filling into a springform cake pan and spread evenly across the crust.
Place the cheesecake in the fridge for 8 hours or overnight.
ADD CARAMEL SAUCE
Before serving top the chilled cheesecake with swirls of salted caramel and sprinkle with sea salt flakes.
Enjoy a slice!
Slice and serve! Enjoy chilled!