Salted Caramel Cheesecake

Ingredients

• 250 gCookie
• 105 gPretzel
• 135 gButter
• 450 gCream cheese
• 5 mlVanilla extract
• 100 gPowdered sugar
• 150 gCaramel
• 5 gSalt
• 300 mlCream
• 30 gCaramel sauce
• 30 gPopcorn

Instructions

1. 1

   Prepare the base

   • Pulse the digestive biscuits and 75 g pretzels in a food processor until fine.
   • Melt the butter and mix with the crushed biscuits and pretzels.
   • Press the mixture into the base of a 20 cm (8") deep springform tin and press down firmly.
   • Chill in the fridge for at least 30 minutes to set.
2. 2

   Make the filling

   • Whisk the cream cheese, vanilla extract and icing sugar until smooth.
   • Add 150 g caramel and whisk until lump‑free.
   • Add double cream and sea salt and continue whisking on medium speed until very thick and mousse‑like (2–5 minutes).
   • Spread the filling over the chilled base.
3. 3

   Chill and finish

   • Cover and chill the cheesecake overnight (or at least 6–8 hours) until set.
   • Carefully remove from the springform tin.
4. 4

   Decorate

   • Drizzle with some caramel sauce.
   • Top with toffee popcorn and extra pretzels.
   • Scatter a few sea salt flakes and serve.