Salted Caramel Cheesecake
Salted Caramel Cheesecake

Salted Caramel Cheesecake

Prep: 20 mins
Cook: 2 hours (plus chilling)
Bit Tricky
Serves: 12

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.

Salted Caramel Cheeseckae
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Light digestive biscuits, crushed

175g

Cocoa

3tbsp

Baking spread*, melted

55g

Light soft cheese

500g

Half fat crème fraiche

150ml

Flaky sea salt, finely crushed

½-1tsp (to taste)

Eggs

3

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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