Now before I give you this recipe, I don't necessarily believe I have found the ultimate salted caramel cheesecake but everyone else in this household pushed down seconds and some thirds so it seemed to have been a big success non the less. Here is this recipe for now, but I will continue to hunt down the nirvana of a cheesecake recipe.Salted Caramel No Bake Cheesecake Recipe
Base
- 50g melted unsalted butter
- 8 plain chocolate digestive biscuits crushed to crumbs
- Mix together, push into a 20cm cake tin and chill
Cheesecake
- 5 gelatine sheets (soaked in cold water, drained and stirred into 3tbsp of boiling water)
- 400ml double cream
- 100g light brown sugar
- 50g dark brown sugar
- pinch sea salt
- seeds from one vanilla pod
- 400g cream cheese (I used Philly light)
- Warm the cream, sugar and salt over a low heat, stirring continuously until it is melted and smells good. Turn off heat
- Then add the vanilla and the gelatine goo, cool.
- In a food mixer/blender, whizz the cheese up then add the the cream/sugar/gelatine mixture and whizz again. Pour over the cheesecake base.
- Chill over night if possible.
Chocolate buttons
I very recently purchased a button mould from ebay. And today I made dark, milk and white chocolate buttons. I love my new purchase and can't wait to find another excuse to use it!
Caramel sauce
6 tbsp caster sugar, melted until light golden brown then add enough cream until a light brown caramel colour and whisk until combined. Chill and use as required. It should store in the fridge for at least a week or two maybe (we'll see!)
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