Salted Caramel Cheesecake

Prep time: 3 hrs | Serves: 6-8

Ingredients:

For the Biscuit Base

• 120g digestive biscuits

• 60g unsalted butter, melted

For the Cheesecake Filling

• 300g full-fat cream cheese

• 120g double cream

• 80g icing sugar

• 5g vanilla extract

• 4g sea salt

For the Salted Caramel

• 100g caster sugar

• 40g unsalted butter

• 80g double cream

• 2g sea salt

Method:

1. Crush the digestive biscuits into fine crumbs and mix with the melted butter. Press firmly into the base of jars or a tin and chill for 15 minutes to set.

2. Beat the cream cheese, double cream, icing sugar and vanilla until smooth and creamy. Stir in the sea salt.

3. Spoon the cheesecake mixture over the biscuit base and smooth the top. Chill while you make the caramel.

4. Place the caster sugar into a saucepan and heat gently until melted and amber in colour.

5. Carefully whisk in the butter, followed by the double cream. Simmer for 1–2 minutes until glossy. Remove from the heat and stir in the sea salt. Cool slightly.

6. Pour the salted caramel over the chilled cheesecake and return to the refrigerator for at least 3 hours to set.

7. Taste and adjust — a pinch more salt or caramel drizzle to suit your palate.

Storage:

Once set, store in an airtight container or jar in the refrigerator for up to 3 days. Keep chilled until ready to serve.