This salted honey caramel cheesecake is such a delicous treat. It's a no-bake recipe which means you get great results every time you make this. We're sure this will become a firm family favourite for you.
17 ingredients6 steps
Vegetarian
Ingredients
MetricImperial
For the Crumb Base
90gButter
180gDigestive biscuits
1 tbspHoney
For the Cheesecake
760gFull fat cream cheese (drained of any liquid)
170gBillington's Unrefined Golden Caster Sugar
40gHoney
2.5 tbspAllinson's plain white flour
2 tbspNielsen-Massey Vanilla Bean Paste
4Eggs (medium)
150mlSour cream
For the Salted Caramel Sauce
50gButter
160gHoney
300mlDouble cream
0.5 tspFine sea salt
For the Topping
14gToffee popcorn
22gSalted pretzels
50gFudge pieces
Utensils
20cm round springform tin
Nutritional information per 160g serving
Energy 690cal
Fat 49g
of which Saturates 29g
Carbohydrates 46g
of which Sugars 37g
Protein 9.9g
Salt 1.2g
Method
Step 1
Put a square of non-stick baking parchment on top the base of a 20cm round springform tin with a loose base, before clipping the side on so the paper is trapped and overhangs slightly. Pre-heat the oven to 180°C / 160°C (fan) / gas 4.
Step 2
For the crumb base, blitz the biscuits down into fine crumbs, melt the butter and combine with the biscuit crumbs and the honey. Press the crumb into the bottom of the prepared tin and bake for 10 minutes before allowing to cool whilst the filling is prepared. Increase the oven temperature to 220°C/ 200°C fan/ gas 7.
Step 3
For the filling beat the soft cheese on a low speed until loosened and creamy. Add in the caster sugar, honey, flour, a pinch of salt and vanilla bean paste. Scrape down the sides of the bowl well to ensure the ingredients are combined. Break 3 of the eggs into a jug, along with the yolk of the remaining egg. Add into the mix one egg at a time, mixing well after each addition but taking care not to overbeat. Stir the soured cream to loosen before adding the final ingredient. Continue to mix on a low speed to ensure all ingredients are well combined.
Step 4
Brush the sides of the tin with melted butter and pour in the filling. Tap gently on the worktop to smooth the top of the mixture and place in the oven, sitting on top of a baking sheet. Bake for 10 minutes before reducing the temperature to 110°C / 90°C / gas ¼ and baking for a further 40 minutes, once done the cheesecake should still have a uniform wobble. Turn the oven out and leave the door slightly ajar as the cheesecake cools. Once cool leave in the fridge overnight or at least 8 hours.
Step 5
To make the caramel melt the butter and honey together in a small saucepan. Increase the heat and allow to simmer gently for 10 minutes, stirring occasionally. Add in the cream and heat again until it just comes to the boil. Remove from the heat, add in the salt, stir well and leave to cool.
Step 6
To serve remove the cheesecake from the tin, pour over half of the caramel, arrange the desired toppings and then either pour over the remaining caramel or keep as a pouring sauce to serve.
0 Baker Ratings
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