Salted Caramel and Vanilla Cheesecake
Indulge in the ultimate fusion of sweet and savory with this Salted Caramel and Vanilla Cheesecake, a no-bake dessert that’s as decadent as it is effortless. Featuring a buttery digestive biscuit crust, a velvety vanilla-infused cream cheese filling, and a luscious homemade salted caramel sauce, this cheesecake is the perfect balance of creamy and rich flavors. The sea salt enhances the caramel’s natural sweetness, creating a sophisticated and indulgent treat that’s ideal for any occasion. With just 30 minutes of prep time and no need to turn on the oven, this recipe is a show-stopping choice for entertaining or simply treating yourself. Serve it chilled with a drizzle of extra caramel or a sprinkle of sea salt for a gourmet touch your guests won’t forget!
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Ingredients
- 200 grams digestive biscuits
- 100 grams unsalted butter
- 500 grams cream cheese
- 150 grams granulated sugar
- 2 teaspoons vanilla extract
- 200 milliliters double cream (heavy cream)
- 200 grams caster sugar
- 120 grams unsalted butter (for caramel)
- 100 milliliters double cream (for caramel)
- 1 teaspoon sea salt
Directions
Step 1
Start by making the crust. Crush the digestive biscuits into fine crumbs using a food processor or by placing them in a plastic bag and crushing with a rolling pin.
Step 2
Melt the butter (100 grams) in a small saucepan or microwave. Mix the melted butter with the crushed biscuits until the consistency resembles wet sand.
Step 3
Press the biscuit mixture into the base of a 23cm (9-inch) springform tin to form an even layer. Place in the fridge to set while you prepare the filling.
Step 4
In a large mixing bowl, beat the cream cheese and granulated sugar together until smooth and creamy. Add the vanilla extract and mix well.
Step 5
In a separate bowl, whip the double cream (200 milliliters) until it forms soft peaks. Gently fold the whipped cream into the cream cheese mixture until fully combined.
Step 6
Pour the cheesecake filling over the chilled biscuit base, smoothing the top with a spatula. Refrigerate for at least 4 hours, or overnight, to set.
Step 7
Prepare the salted caramel sauce while the cheesecake is chilling. In a medium saucepan, heat the caster sugar (200 grams) over medium heat, stirring continuously until fully melted and amber in color.
Step 8
Carefully whisk in the butter (120 grams) until combined, then slowly pour in the double cream (100 milliliters) while stirring. Be cautious as the mixture may splatter.
Step 9
Add the sea salt to the caramel and stir. Let the salted caramel cool to room temperature.
Step 10
Once the cheesecake has set, remove it from the fridge and carefully release from the springform tin.
Step 11
Pour the cooled salted caramel sauce over the top of the cheesecake, spreading evenly. Let some sauce drip down the sides for a dramatic effect.
Step 12
Optional: Decorate with a sprinkle of sea salt, whipped cream, or caramel shards. Serve chilled and enjoy!
Nutrition Facts
| Serving size | (1583.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 6778.3 |
| Total Fat 515.6g | 0% |
| Saturated Fat 309.5g | 0% |
| Polyunsaturated Fat 10.7g | |
| Cholesterol 1398.4mg | 0% |
| Sodium 5095.2mg | 0% |
| Total Carbohydrate 520.4g | 0% |
| Dietary Fiber 6.6g | 0% |
| Total Sugars 411.6g | |
| Protein 52.1g | 0% |
| Vitamin D 139.2IU | 0% |
| Calcium 879.0mg | 0% |
| Iron 1.0mg | 0% |
| Potassium 953.8mg | 0% |
Source of Calories