Salted Caramel Cheesecake

Ingredients

• 9 ozgraham crackers, blended to crumbs; for base
• 2 1/2 ozpretzels, blended with graham crackers; for base
• 9 1/2 tbspbutter, melted; for base
• 1 lbcream cheese, full-fat; for filling
• 1 tspvanilla extract, for filling
• 3/4 cuppowdered sugar, for filling
• 1/2 cupcaramel, thick canned caramel or dulce de leche, for the filling
• 1 tspsea salt, flakes; for filling
• 1 1/4 cupsheavy cream, for filling; whipped until very thick and mousse-like
• 3 tbspcaramel sauce, to drizzle
• 1 oztoffee popcorn, a handful, to decorate
• 3/4 ozpretzels, a handful, to decorate

Method

1. 1

   Blend the graham crackers and the 75 g pretzels to fine crumbs in a food processor, mix with the melted butter and press firmly over the base of a deep 8-inch (20 cm) springform pan. Chill while you make the filling.

2. 2

   Using an electric mixer with the whisk, beat the cream cheese, vanilla and powdered sugar until smooth, then add the caramel and beat again until there are no lumps.

3. 3

   Pour in the heavy cream and salt flakes and continue to whisk on medium speed for about 5 minutes until very thick and mousse-like — it should hold its shape completely.

4. 4

   Spread the filling over the base, smooth the top, cover and refrigerate overnight, until completely set.

5. 5

   Release the cheesecake from the pan, drizzle with the caramel sauce and top with the toffee popcorn and the extra pretzels.

Nutrition per serving