No-bake salted caramel cheesecake
|200 g||Bakers Tennis Caramel biscuits|
|100 g||unsalted butter — melted|
|500 g||cream cheese — room temperature|
|1 tin||condensed milk|
|200 g||light brown sugar|
|1/2 tsp||coarse salt|
|45 g||salted butter|
Line the bottom of a springform pan with baking paper.
Using a food processor or stick blender, pulse the Tennis biscuit to a fine crumb.
Add in the melted butter and mix till well combined. It should look like wet sand.
Empty the biscuit crumb into the lined springform pan. Using the back of a measuring spoon, smooth and press the crumb down to create the base of the cheesecake.
Allow the base to firm up in the fridge while making the filling
In a large bowl, using a whisk, whip the cream cheese till smooth.
Add in the condensed milk and mix till well combined.
In a separate bowl, whip the cream to soft peaks.
Gently fold the whipped cream into the cream cheese mixture.
Pour the cheesecake mixture over the biscuit base and allow to set for a minimum of 6 hours
For the sauce, add the sugar and water to a saucepan on medium heat and mix until the sugar has dissolved.
Once the sugar starts to bubble up, pour in the cream and mix until well combined.
Add in the salt and butter and mix until the butter has completely melted.
Remove from heat and set aside to cool completely.
Once the cheesecake has set, pour the cooled sauce over the cheesecake.
Slice and enjoy.
- Make sure that the cream cheese is room temperature.
- Do not over whip the cream cheese, whip just until smooth and fluffy
Reprinted with permission from Keshree Chundriah, follow on Instagram for more recipes.