Salted Caramel Cheesecake

Ingredients

• 250 gdigestive biscuits, blitzed to crumbs; for base
• 75 gpretzels, blitzed with biscuits; for base
• 135 gbutter, melted; for base
• 450 gcream cheese, full-fat; for filling
• 1 tspvanilla extract, for filling
• 100 gpowdered sugar, for filling
• 150 gcaramel, for filling; Carnation caramel or similar
• 1 tspsea salt, flakes; for filling
• 300 mlheavy cream, for filling; whipped until very thick and mousse-like
• caramel sauce, a drizzle; for decorating
• toffee popcorn, for decorating top
• pretzels, extra; for decorating top

Method

1. 1

   Blitz the biscuits and 75g pretzels in a food processor until fine crumbs. Mix with the melted butter. Press firmly into the base of a 20cm deep springform tin. Chill while you make the filling.

2. 4

   Spread over the biscuit base. Refrigerate overnight to set completely.

3. 5

   Remove carefully from the tin. Drizzle with extra caramel sauce and top with toffee popcorn and pretzels.

4. 2

   Using an electric mixer with a whisk attachment, beat together the cream cheese, vanilla and powdered sugar until smooth. Add the caramel and whisk again until smooth and lump-free.

5. 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.