Salted Caramel Cheescake Step By Step

1) Blitz the biscuits and the pretzels in a food processor and whiz the biscuits with the melted shortening.

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 beat attachment, beat together the heavy cream dairy topping, vanilla, and icing sweetener until creamy and then toss in the caramel and beat again until creamy and lump free – this could take a couple of moments, I beat it at half speed so not too fast or slow! 3) stream in in the double heavy cream & table salt flakes and continue to beat for a couple of moments until its very thick and mousse like (I whiz 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 whiz it enough it will not set well enough, but don’t get impatient and beat it really fast 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 dress up the cheesecake – I drizzled over some of the spare caramel, and then some Toffee Popcorn and more Pretzels!.