Continuing my No Bake Cheesecake series with a delightful Salted caramel Cheesecake
I made my own biscuit base this time and topped it with Caramel Popcorn……. Delicious
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How to Make No Bake Salted Caramel CheeseCake
How to make No Bake Salted Caramel Cheesecake
Prep Time: 15 Minutes
Set Time: At least 30 Minutes
Ingredients
For the Caramel
- 1 cup of sugar
- 1/2 a cup of Water
- 1 tablespoon of Butter
- Salt
For the Base
- 125g / 4oz of Butter
- 1 cup of All Purpose Flour
- 1 cup of Oat Bran
- 3/4 of a cup of Icing Sugar
- 100g/3.5oz of melted butter
- 2 x 250g/ 9oz Cream Cheese
- 1 cup of Icing / Powdered Sugar
- Zest of 1 Lemon
- Juice of 1/2 a Lemon
- 1 tablespoon of Vanilla Extract
- 180ml / 3/4 of cup of Thick Cream
For the Caramel Sauce
- 1 cup of sugar
- 1/2 a cup of Water
- 1/4 of a cup of Thick Cream
- Caramel Popcorn
Watch the full Video Tutorial
Instructions
- Firstly you will need to make the caramel that will go inside the filling. Place the sugar and water in a pan. Heat gently until the sugar turns a nice golden colour. Do not stir the sugar and water just swirl it around as it may crystallise and clump. Once you have the colour you want remove the pan from the heat and add the butter, Stir throughly.
Make three flat circles of caramel by pouring onto waxed paper. Sprinkle on some salt and place to one side to harden. - Now you can make the biscuit base. Melt the butter in a pan and add the flour, oat bran and sugar. Stir and allow to turn a golden brown.
Once the biscuit crumbs are a nice golden brown add the melted butter and mix through.
Pour into a spring form pan and press down into the tin and make a smooth base. Place in the fridge to chill whilst you make the cheesecake filling. - Place the cream cheese and the powdered sugar into a bowl and add the lemon juice and zest. Add the vanilla essence and beat together until smooth and fluffy.
Whisk the cream until thick and then spoon onto the cheese and sugar mixture and stir through.
Place one third of the cream into the baking tin on top of the cookie base. Remove a circle of caramel from the waxed paper and place onto the filling.
Place another third of the filling into the tin and top with another circle of caramel. Place the remaining cheesecake filling into the tin and smooth the top.
Pop the cheesecake into the fridge to firm up. - Now you can make the caramel sauce by melting the sugar and water together. Once it is a lovely caramel colour remove from the heat and add the cream. Place to one side to allow to cool.
- When you are ready to serve your cheesecake, remove from the tin and place onto a serving plate. Decorate with the caramel popcorn and broken caramel pieces.
Cut a slice and serve with the creamy caramel sauce. Yummy !!!!
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