Salted Caramel Cheesecake

Instructions

1. 1

   Crush Biscuits and Pretzels

   8 min

   In a food processor, combine Digestive Biscuits and Pretzels, pulsing until they achieve a fine crumb texture. Melt Butter in a microwave or on the stove, then mix it with the crushed mixture. Press this blend firmly into the base of an 8-inch (20 cm) deep springform pan to form a solid crust. Once packed, place the pan in the refrigerator to allow the crust to firm up.

2. 2

   Mix Cream Cheese Filling

   5 min

   In a large mixing bowl, use an electric mixer to blend Cream Cheese, Vanilla Extract, and Icing Sugar together until the mixture is silky smooth and free of lumps. Slowly add in Caramel, continuing to mix until fully integrated and the mixture is uniform in color and texture, resembling a creamy batter.

3. 3

   Whisk in Cream and Salt

   6 min

   Add Double Cream and Sea Salt to the cream cheese mixture. Whisk vigorously until the mixture thickens to a mousse-like consistency, which should take about 5 minutes. This step is crucial for ensuring the cheesecake sets properly; the mixture should be light and airy. Once ready, evenly spread it over the cooled biscuit base and refrigerate overnight for optimal firmness.

4. 4

   Decorate and Serve Cheesecake

   5 min

   Carefully unclip and remove the cheesecake from the springform pan, ensuring it retains its shape. Drizzle additional Caramel Sauce over the top, then artfully scatter Toffee Popcorn and extra Pretzels for added crunch and decoration. Serve chilled for the best flavor and texture.