Salted Caramel Cheesecake
Make this recipe a day in advance so it can chill overnight - you can keep it refrigerated for 3 days (if it lasts that long!).
Here at Carnation we can't get enough salted caramel - so we thought it was long overdue to give you this recipe. This is based on our silky smooth baked cheesecake recipes and finished with our new Carnation Caramel Drizzle Sauce for a deeply drippy finish.
Light digestive biscuits, crushed
Baking spread*, melted
Light soft cheese
Half fat crème fraiche
Flaky sea salt, finely crushed
Handful blackberries, to serve (optional)
You will also need:
A 20cm (8”) spring-form cake tin, greased
*recipe based on minimum 70% fat buttery baking spread
Step 1 of 6
Preheat the oven to 180°C (160°C for fan ovens), Gas Mark 4.
Step 2 of 6
Crush the biscuits in a strong sealed food bag with a rolling pin or blitz in a food processor. Tip the crumbs into a bowl and mix in the cocoa. Add the melted spread until combined. Press the crumbs into the base of the tin and even out to make the base.
Step 3 of 6
In a food processor, blend the cream cheese and sugar until smooth. Add the eggs, one at a time, with the processor running on low speed. Next, add the salt, vanilla and crème fraiche, 400g Carnation Caramel Drizzle and blend until smooth.
Step 4 of 6
Take the chilled biscuit base and wrap the outside of the tin in a layer of foil, so that the base and the sides are watertight. Then repeat with tightly wrapped foil, for a double layer and stand the tin in a roasting dish. Pour the filling onto the biscuit base.
Step 5 of 6
Surround the tin with 3cm (1¼”) of hot water from the kettle and bake in the centre of the preheated oven for 45 minutes.
Step 6 of 6
Turn off the oven, and without opening the door, leave the cheesecake in the oven for 1 hour to set. Remove to a rack to cool and then chill overnight.
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