Salted caramel cheesecake

Name: Salted caramel cheesecake
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 8
Ingredients: 75 g Essential Unsalted Butter, melted, plus extra for greasing; 150 g Lotus Biscoff Original Biscuits; 135 g pack Werther's Original Butter Candies; 165 g packs full-fat soft cheese; 100 g No.1 Strained Greek Yogurt; 3 tbsp icing sugar; ½ tsp vanilla bean paste; 250 ml Essential Double Cream

Cheesecake plus caramel is the kind of maths we can get behind, especially when the caramel is a cheat’s version made from Werther’s Original. This is best made the day before serving.

3.5 out of 5 stars(3) Rate this recipe

Vegetarian

Serves8
CourseDessert
Prepare25 mins
Cook15 mins
Total time40 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

75g Essential Unsalted Butter, melted, plus extra for greasing
150g Lotus Biscoff Original Biscuits
135g pack Werther's Original Butter Candies
2 x 165g packs full-fat soft cheese
100g No.1 Strained Greek Yogurt
3 tbsp icing sugar
½ tsp vanilla bean paste
250ml Essential Double Cream

Lightly butter a deep, 20cm loose-bottomed cake tin; line the base and sides with baking parchment. In a food processor, whizz the biscuits to fine crumbs, then tip into a bowl. Whizz the candies until ground. (Alternatively, bash the biscuits and candies in separate sealed food bags with a rolling pin.) Tip 50g of the ground candies into the biscuit bowl, add the melted butter and mix well. Tip into the cake tin and press down with the back of a spoon; chill.
Meanwhile in a large mixing bowl with a wooden spoon, beat the cheese, yogurt, icing sugar, vanilla and a pinch of salt. In a second bowl, whisk 150ml double cream to medium-soft peaks. Fold into the cheese mixture until combined, then spoon over the biscuit base, smoothing the top. Chill for at least 4 hours, ideally overnight.
Tip the remaining ground candies into a small saucepan with the remaining 100ml double cream and a large pinch of salt. Warm gently over a medium-low heat until the candies melt (up to 10 minutes), stirring occasionally, until smooth and deeply golden.
Take the sauce off the heat, allow to cool and add more salt to taste; set aside. Transfer the chilled cheesecake to a plate. Drizzle 3-4 tbsp sauce over the top. (If it is not pouring consistency, warm it up a little.) Serve with the remaining sauce on the side.

Typical values per serving when made using specific products in recipe