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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Recipe Information
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
Instructions
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.
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.
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.
In a large mixing bowl, beat the cream cheese and granulated sugar together until smooth and creamy. Add the vanilla extract and mix well.
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.
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.
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.
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.
Add the sea salt to the caramel and stir. Let the salted caramel cool to room temperature.
Once the cheesecake has set, remove it from the fridge and carefully release from the springform tin.
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.
Optional: Decorate with a sprinkle of sea salt, whipped cream, or caramel shards. Serve chilled and enjoy!
Nutrition Facts
Calories |
6778 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 515.6 g | 661% | |
| Saturated Fat | 309.5 g | 1548% | |
| Polyunsaturated Fat | 10.7 g | ||
| Cholesterol | 1398 mg | 466% | |
| Sodium | 5095 mg | 222% | |
| Total Carbohydrate | 520.4 g | 189% | |
| Dietary Fiber | 6.6 g | 24% | |
| Total Sugars | 411.6 g | ||
| Protein | 52.1 g | 104% | |
| Vitamin D | 3.5 mcg | 17% | |
| Calcium | 879 mg | 68% | |
| Iron | 1.0 mg | 6% | |
| Potassium | 954 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
