NO BAKE SALTED CARAMEL CHEESECAKE
This NO BAKE SALTED CARAMEL CHEESECAKE is perfect for Cheesecake Lover . It's fresh, easy, easy to make, healthy. the perfect recipe to make for your party...!
- 1 Cup 200g Sugar
- 2 Tablespoons
- 30 ml Water
- ½ Cup 125ml Cream
- 3 Tablespoons
- 42 g Butter
- 1 Teaspoon Sea Salt 9oz
- 250 g Digestive Biscuits or Grahm Crackers 1 Stick
- ½ Cup 110g Butter
- 1⅔ Cup 400ml Heavy Whipping Cream 9oz
- 250 g Cream Cheese ⅓ Cup
- 40 g Icing Sugar
- Powdered Sugar Flaky Sea Salt for decorating
To make the salted caramel sauce
measure out the sugar and water into a medium sized saucepan
Place the saucepan over medium heat and stir until the sugar has dissolved. Cook the sugar for 8-10 minutes until it has become a deep amber shade.
Remove from the heat and pour in the cream. The sauce will bubble up but continue to stir until the cream is evenly combined
Add in the butter and mix until combined. Add the salt slowly, tasting before adding more. Leave the caramel to cool slightly before placing into an airtight container or jar and placing into the fridge
For the cheesecake crush
the biscuits with a heavy object or use a food processor. Place the biscuits into a bowl and pour over the melted butter. Mix to combine
Press the biscuit base into an even layer in a greased and lined 8 inch of 20cm cake pan and place into the fridge. Whip the cream until soft peaks and set to the side. Mix together the cream cheese, sugar, and ⅓ Cup of the caramel sauce until smooth
Pour in the softly whipped cream and mix until well combine with a whisk.
Pour the cheesecake filling into the cake pan and use an offset spatula to smooth out the top. Place back in the fridge for 6 hours or overnight to set.
Remove the cheesecake from the cake pan and pour over ⅓ Cup of the chilled salted caramel sauce and spread to the edges. Sprinkle the with flaky sea salt and place back into the fridge for at least 2 hours before serving.