Vegan Vanilla Cheesecake with Salted Caramel Sauce

Ingredients

• 175 g Vegan cookie sandwich biscuits
• 25 g Dairy free butter
• 100 g Carnation Vegan Condensed Milk Alternative
• 600 g Vegan cream cheese
• 2 tsp Vanilla bean paste
• 170 g Carnation Vegan Condensed Milk Alternative
• 25 g Dairy free butter
• 3 tbsp Light brown sugar
• 3 tbsp Dairy free milk (or dairy free cream)
• A pinch of salt ((more or less to taste))

Instructions

1. 1

   To make the base use a food processor to whizz up the biscuits into crumbs, or gently crush them with a rolling pin in a bowl

2. 2

   Mix in the melted dairy free butter and press the mixture into the bottom of a 18cm springform tin. Put it in the fridge for 10 minutes to set

3. 3

   For the cheesecake filling use a food mixer with a whisk attachment or an electric hand whisk to mix together the vegan cream cheese, Carnation Vegan Condensed Milk Alternative and vanilla bean paste until smooth with no lumps

4. 4

   Smooth the mixture into the tin on top of the biscuit base and put in the fridge to set for at least 2 hours, or overnight

5. 5

   To make the salted caramel sauce, put all of the ingredients into a pan and bring to the boil, allow to bubble for 2-3 minutes then remove from the heat. It will thicken as it cools, and you can add more salt to taste if you prefer

6. 6

   Remove the cheesecake from the tin and serve drizzled with the caramel sauce

7. 7

   Store leftovers in the fridge and eat within 2 days