Salted Caramel Cheesecake Recipe
Serves 8-10
INGREDIENTS:
200g packet of caramel digestive biscuits, crushed
80g butter, melted
500g thick cream cheese
385g can of condensed milk
1 vanilla bean, seeds scraped out, or 5ml vanilla extract
15ml gelatine
60ml water
385g can caramelised condensed milk
A generous pinch of sea salt flakes
METHOD:
Combine the crushed biscuits and melted butter and mix well. Press into the base of a 20cm springform cake pan. Refrigerate while you prepare the filling.
Beat the cream cheese and condensed milk until smooth. Mix in the vanilla.
Sprinkle the gelatine over the water and set aside to become absorbed. Dissolve in the microwave on full power for 10 seconds. Beat the gelatine into the cream cheese mixture. Spoon the mixture on to the biscuit base.
Mix the caramelised condensed milk until smooth and mix in the salt. Drop spoonfuls of the caramel into the cheesecake, reserving some for decoration.
Use a spatula or knife to swirl the caramel through the cheesecake. Refrigerate until set. Remove the cheesecake from the pan and decorate with remaining caramel.
– Angela Day/ The Star
