Authentic Salted Caramel Cheescake

1) Blitz the biscuits and the pretzels in a food processor and toss together the biscuits with the melted dairy spread.

Spread on the bottom of an 8″/20cm Deep Springform Tin and press down firmly.

Leave to set in the fridge whilst you make the rest! 2) Using an electric mixer, I use my KitchenAid with the fluff up attachment, fluff up together the dairy reduction paneer variance, vanilla, and icing sweetener until seamless and then introduce the caramel and fluff up again until seamless and lump free – this could take a couple of moments, I fluff up it at half speed so not too speedy or slow! 3) stream in in the double dairy reduction & table salt flakes and continue to fluff up for a couple of moments until its very thick and mousse like (I toss together it on a medium speed, level 6/10) – Now this could take up to 5 moments depending on your mixer, but you seriously have to stick at it – it will hold itself completely when finished mixing (like a meringue does!) If you don’t toss together it enough it will not set well enough, but don’t get impatient and fluff up it really speedy because that’ll make it split! Spread over the biscuit base and leave to set in the fridge overnight.

4) Remove the Cheesecake from the tin carefully and embellish the cheesecake – I drizzled over some of the spare caramel, and then some Toffee Popcorn and more Pretzels!.