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Salted caramel cheesecake Recipe

A set vanilla cheesecake topped with a rich salted caramel.

  • Preparation
  • Cooking time
  • Rest time
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  • For the biscuit(s)
  • Digestive biscuit(s) : 100 g
  • Unsalted butter : 50 g
  • For the cream
  • Double cream : 50 ml
  • Icing sugar : 100 g
  • Vanilla pod(s) : 1 whole
  • Cream cheese : 600 g
  • Unsalted butter : 10 g
  • Part three of the recipe
  • Caster sugar : 100 g
  • Double cream : 100 ml
  • Maldon salt : 3 pinch(es)
  • 1. FOR THE BASE:

    Crush the biscuits so that they resemble a coarse crumble. Melt the butter and mix with the crushed biscuits. Set this mixture aside.


    Use a spatula to work and soften the cream cheese and then mix in the icing sugar and vanilla, followed by the cream.

    Lay stainless steel serving rings on a lined baking tray and then add the biscuit mixture to the rings. Press down firmly to make the base. Add the cheesecake mixture to the rings and then place in the fridge. Refrigerate for at least 1 hours to ensure that the cheesecakes are set.


    Melt the sugar, without stirring, over a medium heat until you a have a golden caramel. Add the butter and the salt to the pan and then slowly mix in the cream.

  • 4. TO SERVE

    Once the cheesecakes are set, carefully remove the stainless steel serving rings. Serve with a generous drizzle of the caramel sauce.

Chef's tip

«Try topping the cheesecake with fresh strawberries and raspberries and serving with a red fruit drizzle.»

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