When I make a recipe with a certain flavour component that is very well known, I like to do a bit of research on how the flavour become so popular. I find food trends very interesting, so I really enjoy finding out more about their invention and their route from inception to world wide phenomenon. I found an interesting article about salted caramel, which I recommend reading if you are as geeky as me! This Salted Caramel Cheesecake is infused with caramel flavour and a hint of salt, then a rich luxurious salted caramel sauce is drizzled all over it.
Step by step…
To make the base I used my food processor to whizz up the biscuits into crumbs. I mixed in the melted butter and pressed the mixture into the bottom of a 23cm springform tin. I put it in the fridge for 30 minutes to set. For the cheesecake filling I used my electric hand whisk to mix together the cream cheese, icing sugar, caramel extract and salt.
Once it was smooth with no lumps I added the double cream and whisked until it was very thick and held it’s shape. I smoothed the mixture into the tin on top of the biscuit base, then put it in the fridge overnight to set.
To decorate, I put the salted caramel sauce in a bowl and microwaved it for 15 seconds so it was more runny, then I let it cool for 5 minutes.
What caramel sauce should I use?
My favourite caramel sauce to use is my Homemade Caramel Sauce, it’s rich, smooth and absolutely divine! You can also easily add salt to it to make it into a salted caramel sauce. If you don’t want to make your own, it’s quite easy nowadays to find a good quality ready made caramel (or salted caramel) sauce in the shops or online. I have used Tesco’s Finest, Bonn Maman and Carnation Caramel in the past with great results.
I poured the sauce over the Salted Caramel Cheesecake and let it spread and drip down the sides. Then I used my palette knife to smooth it out and push it to the edges to create those drool worthy drips!
The Salted Caramel Cheesecake was absolutely decadent and luxurious. The creamy cheesecake and salted caramel sauce combined to make such a gorgeous flavour!
How do I make sure the cheesecake sets?
When you’re mixing the filling, you want it to get to a stage where you can scoop some up with your spatula or spoon and you have to give it a tap on the side of the bowl or slight flick of the wrist to get the mixture off the spoon. If it’s sloppy and slides right off the spoon without any encouragement needed, then you need to mix it more. Always use an electric mixer for best results. It’s also very important to use full fat cream cheese and double cream (heavy cream), as any low fat versions will affect the setting of the cheesecake. I always set my cheesecake overnight in the fridge, I’d suggest a minimum of 4 hours.
How do you remove a no bake cheesecake from the tin?
To see step by step photos and a video showing you how to remove a no bake cheesecake from the tin, as well as the answers to lots of other common no bake cheesecake questions, check out my How to make a No Bake Cheesecake guide!
Recommended Equipment and Ingredients*
|23cm Springform tin||Electric hand mixer||Food processor|
|Caramel extract||Salted Caramel Sauce||Piping bags|
*I earn a small amount of money if you buy the products after clicking on the links. You will not be charged anything extra for this. Thank you for supporting The Baking Explorer!
More Salted Caramel recipes…
|Salted Caramel Cupcakes||Salted Caramel Egg Brownies||Salted Caramel Fudge|
|Salted Caramel Cake||Salted Caramel Chocolate Tart||Salted Caramel Rocky Road|
Salted Caramel Cheesecake (No Bake)
For the base
- 300 g Digestive Biscuits
- 125 g Butter or baking spread melted
For the cheesecake filling
- 750 g Full fat cream cheese
- 125 g Icing sugar
- 4 tsp Caramel extract I used Dr Oetker
- 1 tsp Salt
- 300 ml Double cream
- 250 g Salted caramel sauce good quality shop bought or homemade
- To make the base use a food processor to whizz up the biscuits into crumbs, or bash them with a rolling pin in a bowl
- Mix in the melted butter and press the mixture into the bottom of a 23cm springform tin. Put it in the fridge for 30 minutes to set
- For the cheesecake filling use a food mixer with a whisk attachment or an electric hand whisk to mix together the cream cheese, icing sugar, caramel extract and salt
- Once it is smooth with no lumps, add the double cream and whisk until it is very thick and holds it's shape
- Smooth the mixture into the tin on top of the biscuit base, then put it in the fridge overnight, or for at least 4 hours, to set
- Remove from the tin and put on your serving plate. Smooth the sides with a butter knife to create a neater finish
- To decorate, put the salted caramel in a bowl and microwave it for 30 seconds so it is more runny. If your sauce is already runny you don't need to do this. Let it cool for 5 minutes so you're not pouring hot liquid onto the cheesecake
- Pour the sauce over the cheesecake and let it spread and drip down the sides. Use a palette knife to smooth it out and push it to the edges if it doesn't spread/drip enough
- Serve immediately, store any leftovers in the fridge and eat within 2 days
If you like this, check out more of my Cheesecake recipes!
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