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. The cheesecake is baked in a water bath to keep that silky smooth texture and helps it from overbaking which can result in a grainy filling or cracks in the top.
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 7
Preheat the oven to 180°C (160°C for fan ovens), Gas Mark 4.
Step 2 of 7
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. Chill the base in the fridge while you make the filling.
Step 3 of 7
In a food processor, blend the cream cheese 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.
If you can't find our Carnation Caramel Drizzle you can use Carnation Caramel - put 350g Caramel in the filling and add a couple of tablespoons of sugar to compensate for the sweetness. Then you can use the rest filled into a piping bag to drizzle over the top of the finished cheesecake.
Step 4 of 7
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 7
Surround the tin with 3cm (1¼”) of hot water from the kettle and bake in the centre of the preheated oven for 45 minutes.
This bain marie or water bath method helps to set the cheesecake gently without the risk of overbaking it. Once baked the centre of the cheesecake should still have a good wobble - don't worry, cool it slowly and after chilling it will give you a silky smooth finish.
Step 6 of 7
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.
Letting the cheesecake cool down slowly will help to prevent the top of the cheesecake from cracking.
Step 7 of 7
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