Recipe Salted caramel cheesecake : Easy, Special and Delicious

Recipe Salted caramel cheesecake : Easy, Special and Delicious - Hi Mom, Welcome back to my blog. Now is the time for smart and creative women, if you are one of them, try to make these delicious cakes at home. In addition to saving money, you can also create it according to your wishes. As a reference, we provide a recipe guide that you can try.

On this page of the website you will read the recipe Salted caramel cheesecake. This Recipe Salted caramel cheesecake : Easy, Special and Delicious includes levels . After I practiced it, it turned out that Salted caramel cheesecake was necessary 5h, cook 05m and serving 10. Attention: allergies Contains gluten, peanuts, tree nuts, milk and fish.. Without having to wait long, let's just check the Recipe Salted caramel cheesecake

This easy no-bake cheesecake recipe is rippled with homemade salted caramel and is impossible to stop eating!

Salted caramel cheesecake


10 Ingredients












  • 250g pkt malt biscuits










  • 125g butter, melted










  • 60ml (1/4 cup) cold water










  • 3 tsp gelatine powder










  • 170g (2/3 cup) caramel spread or thick caramel sauce










  • 1 tsp sea salt flakes, crumbed










  • 500g cream cheese, at room temperature, chopped










  • 140g (2/3 cup) caster sugar










  • 500ml (2 cups) thickened cream










  • Sea salt flakes, crumbed, to serve (optional)









  • Select all ingredients










6 Method Steps








  • Step 1


    Grease and line the base and side of a 20cm (base measurement) springform pan with baking paper.


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    How to line a springform cake tin with baking paper.









  • Step 2


    Place the biscuits

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     (250g pkt malt biscuits)     in a food processor and process until finely crushed. Add the butter (125g butter, melted) and process until combined. Use a straight-sided glass to spread and press the mixture firmly into the base and side of prepared pan. Place in the fridge for 30 minutes to chill.







  • Step 3


    Meanwhile, place the cold water (60ml (1/4 cup) cold water) in a small heatproof jug. Sprinkle over the gelatine (3 tsp gelatine powder). Place the jug in a saucepan of simmering water and stir the gelatine for 2 minutes or until the gelatine dissolves. Set aside for 5 minutes to cool slightly.







  • Step 4


    Combine the caramel spread (170g (2/3 cup) caramel spread or thick caramel sauce) and salt (1 tsp sea salt flakes, crumbed) in a small bowl. Use electric beaters to beat the cream cheese (500g cream cheese, at room temperature, chopped) and sugar (140g (2/3 cup) caster sugar) in a bowl until smooth. Gradually beat in the cream (500ml (2 cups) thickened cream) until well combined. Beat in the gelatine mixture.







  • Step 5


    Spoon half the cheesecake mixture into the prepared pan. Spoon over half the salted caramel. Use a skewer to create a swirled effect. Repeat with the remaining cheesecake mixture and salted caramel. Place cheesecake in the fridge for 4 hours or overnight to set.







  • Step 6


    Serve the cheesecake sprinkled with a little extra sea salt (Sea salt flakes, crumbed, to serve (optional)), if desired.



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