Salted caramel cheesecake

Ingredients

• 240 gDigestive biscuits
• 110 gbutter
• 500 gcream cheese
• 100 gsingle cream
• 25 gcornflour
• 65 gsugar
• 75 gegg (1 whole egg and 1 yolk)
• 5 ml (1 teaspoon)vanilla extract
• 200 gsugar
• 130 gsingle cream
• 95 gcold butter
• 2.5 ml (1/2 teaspoon)flaked salt
• 80 gcashews
• 15 ml (1 tablespoon)sunflower oil

Instructions

1. 1

   Make the base

   Melt the butter over very low heat and leave it to cool until just warm. Crush the Digestive biscuits in a food processor, transfer them to a bowl and mix with the melted butter.

2. 2

   Shape the crust

   Line the base and sides of a 20 cm springform tin with baking paper. Put some of the biscuit mixture into the tin and press it down gently with the back of a spoon to make the base. Use the rest to form the sides in the same way, then chill for about 30 minutes.

3. 3

   Mix the filling

   While the crust chills, whisk the egg and yolk with 65 g sugar in a bowl. Gradually mix in the cream cheese until smooth and creamy.

4. 4

   Finish the filling

   Add the cornflour and vanilla extract and mix. Stir in the 100 g single cream until combined.

5. 5

   Fill the tin

   Take the crust out of the fridge and pour in the filling. Level it with a spatula so it is evenly distributed.

6. 6

   Bake the cheesecake

   Bake in a preheated conventional oven at 160°C for 70 minutes. While it bakes, put 200 g sugar in a heavy-based saucepan over low heat and warm the 130 g single cream separately.

7. 7

   Make the caramel

   When the sugar is nearly dissolved, stir it with a ladle and cook until the caramel is amber-coloured. Turn off the heat and gradually add the hot cream, stirring quickly.

8. 8

   Season the caramel

   Stir in the flaked salt, then add the cold butter and mix until incorporated.

9. 9

   Toast the cashews

   Blend the salted caramel with a hand blender, transfer it to a bowl and leave it to cool to room temperature. Refrigerate it until needed. Heat the sunflower oil in a saucepan over a moderate heat, add the cashews and toast for a few minutes until well browned. Transfer them to a bowl and leave to cool.

10. 10

    Cool the cheesecake

    When the 70-minute baking time is up, take the cheesecake out of the oven and leave it to cool. Transfer it to a serving plate.

11. 11

    Add the topping

    Pour the cold salted caramel over the cheesecake and spread it with a spoon. Scatter the cashews over the top, then chill for at least 1 hour before serving.

What is salted caramel cheesecake?

Cheesecake is made in many styles, from chilled versions to baked cakes with a rich cheese filling. This one is baked over a biscuit crust and finished with salted caramel and toasted cashews.

The combination works because the creamy filling and sweet caramel are offset by a little salt and the cashews’ crunch. The method keeps the components distinct, so the topping can be spread over the cooled cake.

Nutrition and macros by portion

The nutrition label shows one serving as written: 816 calories, 0g protein, 65g carbs, 57g fat.

The biscuit base and sugars provide most of the carbohydrates, while butter, cream and cream cheese contribute much of the fat. Cream cheese, eggs and cashews supply protein. Serve a slice with fresh fruit to add a fresh contrast to the rich dessert.

The biscuit crust

Digestive biscuits: crushing them finely helps the melted butter bind the crumbs into a firm base. Press the mixture gently into the tin rather than packing it too hard.

Lining the tin: baking paper on the base and sides makes the cheesecake easier to remove. The 20 cm springform tin gives the crust both a base and a raised edge.

A smooth filling

Cream cheese: add it gradually to the egg and sugar mixture, mixing as you go to avoid lumps. The cornflour and vanilla go in before the cream.

Mixing: stop once the ingredients are smooth and combined. Level the filling with a spatula so it bakes evenly across the crust.

Cooking the caramel

Sugar: melt it over a low heat in a heavy-based saucepan, watching for an amber colour as it dissolves. Stir when it is nearly melted, as directed in the method.

Hot cream: add it gradually after turning off the heat, stirring quickly. The mixture can bubble as the cream meets the hot caramel, so pour carefully.

Baking and chilling

Oven: bake the filled cheesecake in a conventional oven at 160°C for 70 minutes. The recipe specifies cooling it after baking, then chilling it for at least 1 hour once topped.

Caramel: cool it to room temperature before refrigerating, and use it cold over the cheesecake. This helps keep the topping in place when you spread it.

Serving the cheesecake

Cashews: toast them in sunflower oil until well browned, then cool them before scattering over the caramel. Their crisp texture contrasts with the soft filling.

Serve chilled, cut into eight portions. A simple accompaniment such as fresh fruit can bring a lighter, tart note alongside the rich cake.

Recipe notes & tips

• Let the melted butter cool until just warm before mixing it with the crushed biscuits.
• Use the back of a spoon to press the crust gently into the base and sides of the lined tin.
• Add the hot cream to the caramel gradually and stir briskly.
• Wait until the toasted cashews have cooled before adding them to the topping.
• Chill the assembled cheesecake for at least 1 hour before serving.

Variations

• Pecan topping: swap the cashews for toasted pecans.
• Walnut topping: use toasted walnuts in place of the cashews.
• Extra vanilla: add a little more vanilla extract to the filling.
• Biscuit swap: use another plain, crisp biscuit for the crust.
• Fruit on the side: serve each slice with fresh berries for a tart contrast.

Common mistakes to avoid

• Crumbly crust: make sure the biscuit crumbs are evenly mixed with the melted butter before pressing them into the tin.
• Overpacked base: press the crumbs gently with the back of a spoon rather than compressing them too firmly.
• Lumpy filling: add the cream cheese gradually and mix until smooth before adding the remaining ingredients.
• Dark caramel: keep the sugar over low heat and take it off the heat once it reaches an amber colour.
• Scorched cashews: toast them over moderate heat and watch for them to turn well browned.

How to store

Keep the cheesecake covered in the fridge and eat within 3 days. Serve chilled; the texture is best without reheating.

Frequently asked questions