Salted Caramel Cheesecake is a delicious and irresistible dessert, a twist on the classic no-bake cold cheesecake, perfect for serving at the end of a meal, as part of a party buffet, or for a special occasion with guests. A base of dry biscuits and melted butter is topped with toasted and salted peanuts, then topped with a delicate cream cheese filling and, after a chilling period, finished with a delicious salted caramel sauce.
Salted Caramel Cheesecake Variations
For the cream, we opted for a mix of cream cheese and mascarpone, but for a lighter result, you can replace the latter with robiola or ricotta. Instead of traditional biscuits, you can use cocoa biscuits, or you can enrich the filling with chocolate chips or chopped nuts.
We made the sauce by cooking the caramel with the liquid cream and the cold butter cut into pieces over the heat, then, away from the heat, stirring in the gelatin sheets, soaked in cold water and well squeezed, and a pinch of salt. If you prefer, you can use a dark chocolate ganache as a topping , or you can sprinkle the surface with toasted peanuts or flaked almonds.
Storage Instructions
Salted caramel cheesecake can be stored in the refrigerator, in an airtight container, for up to 2-3 days.
Ingredients
How to Make Salted Caramel Cheesecake
Blend the dry biscuits with the toasted peanuts in a mixer bowl until you get a fine powder.
Blend the dry biscuits with the toasted peanuts in a mixer bowl until you get a fine powder.
Pour the chopped mixture into a bowl, add the warm melted butter and mix well with a spoon.
Pour the chopped mixture into a bowl, add the warm melted butter and mix well with a spoon.
Transfer the biscuit mixture into a 20cm diameter springform pan, already lined with cling film, and compact everything well with the bottom of a glass; then put the base in the fridge and let it firm up for half an hour.
Transfer the biscuit mixture into a 20cm diameter springform pan, already lined with cling film, and compact everything well with the bottom of a glass; then put the base in the fridge and let it firm up for half an hour.
Meanwhile, prepare the cream: collect the cheeses and the icing sugar in a bowl.
Meanwhile, prepare the cream: collect the cheeses and the icing sugar in a bowl.
Also add the liquid cream.
Also add the liquid cream.
Mix everything together with a pair of electric whisks until you obtain a semi-whipped mixture.
Mix everything together with a pair of electric whisks until you obtain a semi-whipped mixture.
Then add the gelatine sheets, previously soaked in cold water, well squeezed and dissolved in 1-2 tablespoons of hot water.
Then add the gelatine sheets, previously soaked in cold water, well squeezed and dissolved in 1-2 tablespoons of hot water.
Spread the cream cheese over the now firm biscuit base, level the surface with a spatula and leave to cool in the refrigerator for at least 3-4 hours.
Spread the cream cheese over the now firm biscuit base, level the surface with a spatula and leave to cool in the refrigerator for at least 3-4 hours.
Make the sauce: Pour the water and sugar into a heavy-bottomed saucepan, place over heat, and bring to a gentle boil. When the caramel begins to take on a nice amber color, add the hot single cream.
Make the sauce: Pour the water and sugar into a heavy-bottomed saucepan, place over heat, and bring to a gentle boil. When the caramel begins to take on a nice amber color, add the hot single cream.
Mix continuously with a whisk and add the cold butter cut into pieces.
Mix continuously with a whisk and add the cold butter cut into pieces.
Continue stirring until you get a fairly thick sauce, then add the salt, add the gelatin sheets, already soaked in cold water and well squeezed, remove from the heat and let cool.
Continue stirring until you get a fairly thick sauce, then add the salt, add the gelatin sheets, already soaked in cold water and well squeezed, remove from the heat and let cool.
Once the resting time has elapsed, pour the now lukewarm caramel sauce over the surface of the cheesecake and put everything back in the fridge for another 2 hours.
Once the resting time has elapsed, pour the now lukewarm caramel sauce over the surface of the cheesecake and put everything back in the fridge for another 2 hours.
Decorate the surface with whole and coarsely chopped peanuts.
Decorate the surface with whole and coarsely chopped peanuts.
Then turn out the caramel cheesecake onto a serving plate and cut it into slices. Enjoy!
Then turn out the caramel cheesecake onto a serving plate and cut it into slices. Enjoy!
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