Methods:

 

STEP 1

 

- Blitz the biscuits in a food processor and mix the biscuits with the melted butter.

- Spread on the bottom in a tin. Leave to set in the fridge.

 

STEP 2

- Using an electric mixer whisk the cream cheese, vanilla and icing sugar until smooth

- Add the caramel and whisk again until smooth and lump free

- Once done remove the weights and cook again for another 8-10 minutes

- Pour in the double cream and the Salt flakes and continue to whisk for a couple minutes until it's very thick Now this could take up to 5 minutes – it will hold itself completely when finished mixing (like a meringue does!) 

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If you don't whisk enough it will not set enough.

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STEP3 

- Spread over the biscuits base and leave to set in the fridge overnight. 

- Remove the cheesecake from the tin carefully

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Drizzle over some of the spare caramel.​

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