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Caramelicious Cheesecake


Biscuit Base

  • 250g Digestives/shortbread Biscuits

  • 135g unsalted butter, melted

Cheesecake filling

  • 450g full-fat cream cheese

  • 100g icing sugar

  • 1 tablespoon Vanilla bean extract 

  • 1 tablespoon Sea Salt flakes

  • 300ml Double cream

Caramel : 150g of Caramelicious Salted caramel 






- Blitz the biscuits in a food processor and mix the biscuits with the melted butter.

- Spread on the bottom in a tin. Leave to set in the fridge.



- Using an electric mixer whisk the cream cheese, vanilla and icing sugar until smooth

- Add the caramel and whisk again until smooth and lump free

- Once done remove the weights and cook again for another 8-10 minutes

- Pour in the double cream and the Salt flakes and continue to whisk for a couple minutes until it's very thick Now this could take up to 5 minutes – it will hold itself completely when finished mixing (like a meringue does!) 

If you don't whisk enough it will not set enough.


- Spread over the biscuits base and leave to set in the fridge overnight. 

- Remove the cheesecake from the tin carefully

Drizzle over some of the spare caramel.​

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