Salted Caramel Cheesecake

Chocolate and caramel are a match made in heaven, and the hint of salt in the caramel balances perfectly with the sweetness of the chocolate cookie base.

I'm sure you'll also be pleased to discover that salted caramel is one of the easiest things to whip up - as long as you're patient and careful.

I use the simple salted caramel recipe from Sally's Baking Addiction (linked in the ingredients list). If you follow this recipe you'll end up with a stunningly perfect salted caramel.

 But be sure to follow these tips carefully: Heat the sugar VERY slowly. Keep the heat low and never let anything happen too quickly, you'll end up with toffee. Secondly, add the cream VERY slowly. Adding cold cream to a super hot sugar mixture will go very badly for you if you just chuck it all in. It will bubble a lot. Just be patient. 

*Photos updated May 2015*

Salted Caramel Cheesecake

Serves 8-12

350 g (12 oz) chocolate cookies
100 g (3.5 oz) butter, melted
500 g (18 oz) cream cheese
1/4 Cup sugar
1 Cup salted caramel
1 Cup cream, whipped

1. Grease the base and sides of a 23 cm springform cake tin.

2. Process the cookies to a crumb in a food processor. Add the melted butter and process until well combined. Press into the base and up the sides of the prepared tin. Chill in the refrigerator while making the filling.

3. Beat the cream cheese, sugar, and caramel together until there are no lumps of cream cheese remaining. Fold in the whipped cream.

4. Spread the filling into the prepared base and return to the refrigerator to chill until set (give it a couple of hours) before serving.