Salted Caramel Cheesecake


Biscuit Base

  • 500g Digestive biscuits
  • 250g Unsalted butter, melted
  • Salted caramel sauce

For the filling

  • 500g Full-fat soft cheese
  • 250g Crème Fraiche
  • 10ml Salted caramel sauce
  • 60g Icing sugar
  • 25ml Vanilla extract

For the topping

  • 150ml Salted caramel sauce
  • 150g Dark Chocolate

Salted caramel sauce

  • 500g Caster sugar
  • 300ml Double cream
  • 1 teaspoon of salt
  • 100g Butter


Salted caramel sauce

Tip the sugar and salt into a heavy-based frying pan, stir in 40ml of water then place over a medium heat until the sugar and salt has dissolved. Turn up the heat and bubble for 4-5 mins until you have caramel. Take off the heat, then carefully stir in the cream and butter. Leave the sauce to cool.

Cheese cake

Tip the digestive biscuits into a food processor and pulse to fine crumbs. Pour in the butter and salted caramel sauce and pulse again until damp and sandy. Tip the mixture into a 20cm spring form cake tin and use a spoon to press it into an even layer in the base of the tin. Chill for 30 mins.

For the filling, mix together the soft cheese, Crème Fraiche, salted caramel sauce, sugar and vanilla extract. Once the base is cold and has firmed up, spoon over the filling and smooth the top with the back of the spoon. Or using a piping bag will give you the same effect. Place in the fridge to chill for 1 hour.

To garnish, melt the chocolate and pour over the top of the cake. Place back in the fridge for 20 minutes to harden the chocolate. Then scatter dollops of caramel sauce for effect.