Salted Caramel Cheesecake

Excellent for a festive gathering - make it ahead and keep it in the freezer. Defrost overnight in the fridge.

Common issues with no bake cheesecakes are:

1. They don't set firm enough, and

2. They ooze water.

Both of these problems are caused by the water content in the soft cheese. ALWAYS use full fat.

If you have a good independent deli or cheese counter nearby, ask them for a brand such as Imokilly or Longley Farm - when I use those, I can remove them from the tin them almost straight away using this recipe, because of their lovely rich, firm texture.

If you're using a UK supermarket brand, buy a little more than you need, because you'll need to beat it for a few minutes to slap the water content out of it. Pour that water away and then re-weigh to make sure you've got enough.

Salted Caramel Cheesecake

Serves 12-16

Prep: 30 mins plus chilling

Ingredients:

For the base:

• 300g biscuits of your choice, digestives, Biscoff or oat biscuits work well

• 125g butter, melted

For the filling:

• 650g soft cheese

• 540ml double cream

• 125g icing sugar - unrefined if you can get it

• 2tsp vanilla paste

For the topping:

• Salted caramel - you can but it ready made - amount to suit your tastes

• Fudge pieces - Tesco sell a salted caramel fudge that you can chop into tiny cubes, or you can buy the ones in the photo from the baking aisle of most supermarkets

  
  

Method:

1. Line the base of an 8" or 9" spring-form tin with baking paper. (Both sizes will hold the mix - the 8" will just be deeper).

2. Using a food processor or a rolling pin, smash the biscuits into fine crumbs. Put them in a fastened freezer bag if you're using a rolling pin to prevent a terrible mess.

3. Mix in the melted butter and tip into the tin. Spread evenly and press down, using the back of a spoon or the flat base of a glass tumbler.

4. Place in the fridge to firm up while you make the filling.

5. Whisk the double cream until it holds it's shape well - don't over-mix or it will split into separate butter & buttermilk.

6. Stir in the vanilla paste.

7. Stir in the icing sugar until well combined.

8. Add the soft cheese and gently combine - don't over-mix.

9. Tip into the tin and smooth the top.

10. Put straight into the fridge, and leave there until set - depending on the brand of soft cheese, this could be anywhere between 1 hour and overnight, so please make a day ahead the first time you try this recipe.

11. When ready to serve, swirl some salted caramel through the top and decorate with the fudge pieces.

12. Remove from the tin by running a small palette knife around the edge. You can create a ruffly, rustic edge by working the knife from side to side around the edge, but take care not to mess up the base if you do this.

13. Will keep refrigerated for approx 48 hours, as long as the cream was well within date.