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Salted caramel cheesecake

Salted caramel cheesecake

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(8 ratings)

Prep: 30 mins Cook: 35 mins plus at least 3 hrs cooling

Easy

cuts into 12 slices

Barney Desmazery's make-ahead cheesecake means you can serve up a showstopper and still be at the heart of a family celebration 

Nutrition and extra info

Nutrition: per serving

  • kcal435
  • fat26g
  • saturates16g
  • carbs41g
  • sugars31g
  • fibre1g
  • protein9g
  • salt0.7g
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Ingredients

    For the base

    • 50g butter, melted, plus extra for the tin
      Butter

      Butter

      butt-err

      Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

    • 200g chocolate digestives

    For the filling and topping

    • 750g (3 tubs) cream cheese
    • 300g caramel sauce (dulce de leche) from a tin or jar
    • 1 tsp vanilla extract
    • 150g golden caster sugar
    • 2 tbsp plain flour
    • 4 medium eggs

    Method

    1. Heat oven to 180C/160C fan/ gas 6. Butter a 23cm springform cake tin and line the base with baking parchment. Tip the biscuits into a food processor, blitz to crumbs and pour in the melted butter. (You could also tip the biscuits into a bag, bash with a rolling pin into crumbs and mix in the butter.) Press the biscuit mixture into the base of the tin – the easiest way to do this is by flattening it with your hand under a sheet of cling film. Place the tin on a tray and bake for 10 mins, then remove from the oven to cool.

    2. Meanwhile, scrape the cream cheese into a bowl with 3 tbsp of the caramel sauce, the vanilla, sugar and flour, and beat until smooth. Beat in the eggs, one at a time, until you have a thick, smooth custard consistency. Tip over the base, scraping the bowl clean, and bake in the oven for 10 mins. Reduce the temperature to 140C/120C fan/gas 1 and continue to bake for 25-30 mins until there is a slight wobble in the centre. Turn off the heat and leave the door just slightly ajar – a tea towel holding the door open is ideal. This should leave you with a completely smooth top, but if there are a couple of small cracks, don’t worry. Leave the cheesecake in the oven until completely cool (overnight is fine), then chill until needed. Will keep in the fridge for two days.

    3. On the day, loosen the sides of the cheesecake from the tin with a knife and remove the base (although I usually serve it straight from the tin base). Add a large pinch of flaky sea salt to the rest of the caramel sauce, then spoon it over the cake and swirl with the back of the spoon. The cheesecake will sit happily on a stand at room temperature for a couple of hours. Just before serving, sprinkle with extra sea salt, if you like.

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    Comments, questions and tips

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    Nibbie
    28th Oct, 2017
    Agree with Adam Drew above. The mixture is very runny and I'm leaving mine in oven like Adam for 50mts because it is still liquid at 25mts. I automatically bought reduced fat soft cheese and I think this may explain why my mixture is like liquid. Perhaps those who attempted it successfully used a full fat soft cheese rather than a lower fat version.
    AdamDrew
    23rd Sep, 2017
    I don't think this recipe has been tested properly. The cheese mixture was extremely runny when mixed, and took 50 minutes in the oven plus 90 minutes cooling in the oven afterwards before it set. Tastes great, but 25 minutes is nowhere enough to set the mixture.
    Bre4ker1
    6th Jun, 2017
    5.05
    Hated it first attempt
    Bre4ker1
    6th Jun, 2017
    5.05
    Amazing, exicite dish Loved it second attempt
    mtp1905
    6th May, 2017
    2.55
    mixture is very runny, taste was good would use my usual receipe next time and add caramel. Using a springform tin means the mixture will leak, if using this recipe i would say use 50% more base to get good covering on the base.
    AtoLongMan
    21st Apr, 2017
    5.05
    Cooked as per instructions and it worked perfectly. Left in oven overnight. So simple and was a hit desert with friends I cooked it for. Highly recommended.
    KBob
    17th Apr, 2017
    0.05
    Poor recipe testing. There is absolutely no way that this would set at the temperature and time stated. Cooked as per the recipe, the centre was completely liquid and more like a splat than a cheesecake. Wouldn't try this again.
    Tlitson289
    17th Mar, 2017
    5.05
    Amazing recipe! I've made this 3 times already this month. The mixture is runny but has an amazing flavour once cooked. Definitely recommend leaving it in the oven (door cracked open) over night for it to set properly.
    jillemma70
    12th Mar, 2017
    2.55
    Took a lot longer to cook than 30 mins! The mixture was also quite runny?
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