I am not an ardent fan of dessert but salted caramel is as close to perfection as it gets. The bite of the sweet and the salty (and in this case the creamy cheesecake too) just hit the right spot as the flavours dance around the palate confusing and asking you to surrender.
Ahem. I lost my chain of thought for a minute there. I got my son to help with the mashing of the biscuits for the base of the cake. I try to use his energy and save mine: a win-win situation!
- 200g digestive biscuits
- 110 g (4oz) unsalted butter, melted
- 150ml (½ cup + 2 tbsp) cream
- 300g (1 + ⅓ cup) cream cheese (I used Philadelphia)
- 60g (½ cup) powdered white sugar
- 1 tsp vanilla extract
- 55g melted milk/semi-sweet chocolate
Salted caramel list:
- 1 cup (200g) granulated sugar
- 6 tablespoons (90g) salted butter
- 1/2 cup (120ml) cream
- 1 teaspoon rock salt
- Put the biscuits into a large sandwich bag and crush into crumbs using a rolling pin.
- Place the crumbs into a bowl and mix in the melted butter until thoroughly combined.
- Spoon into a baking dish that has been lined with melted butter liberally and use the back of a spoon to pack it down tightly. Place in the fridge.
- Add the cream to a large bowl, add the cream cheese, vanilla extract, confectioners’ sugar and half of the salted caramel sauce, then whisk until combined.
- Take the biscuit base out of the refrigerator after 30 mins and spread this layer on top. Put back in the fridge for an hour to set.
- Take out of the refrigerator and lift out the cheesecake using the parchment paper as a handle and place on a chopping board. Carefully slice into squares (size of your choice).
- Spoon the salted caramel into a piping bag or plastic sandwich bag. Spoon the melted chocolate into another bag. Cut the tips off and drizzle each cheesecake square first with salted caramel (see recipe below) and then with melted chocolate. Place a tiny pinch of coarse rock salt on each square, then serve.
Instructions for salted caramel:
- Heat granulated sugar in a medium saucepan over medium heat, stirring constantly with a high heat resistant rubber spatula or wooden spoon.
- Sugar will form clumps and eventually melt into a thick brown, amber-colored liquid as you continue to stir. Be careful not to burn.
- Once sugar is completely melted, immediately add the butter. Be careful in this step because the caramel will bubble rapidly when the butter is added.
- Stir the butter into the caramel until it is completely melted, about 2-3 minutes.
- Very slowly, drizzle in 1/2 cup of heavy cream while stirring. Since the heavy cream is colder than the caramel, the mixture will rapidly bubble and/or splatter when added.
- Allow the mixture to boil for 1 minute. It will rise in the pan as it boils.
- Remove from heat and stir in 1 teaspoon of salt. Allow to cool down before using.
- This sauce can be stored for up to 2 weeks in the refrigerator. Salted caramel can be used on plain cakes, ice creams or as a dip with fruits.