Easy Salt Caramel Cheesecake

I'm a great one for easy cheesecakes, and have recently been perfecting the "all in one" method - ie, putting everything into a Magimix-style food processor and pressing the button.    It works!   So, needing a quick and different cheesecake in a hurry, I thought I'd use my favourite things - chocolate, caramel and cream.    As always, cheesecake can be gluten free, simply by using gluten free biscuits.  The no-gelatine recipe also makes it suitable for vegetarians. 

Easy Salted Caramel Cheesecake

Easy Salted Caramel Cheesecake

8oz/225g digestive biscuits, crushed to crumbs

4oz/110g butter

4oz/110g dark chocolate (optional)

8oz/225g cream cheese or soft cheese (full fat)

8oz/225g Mascarpone cheese (or just cream cheese)

3oz/75g icing sugar

10floz/280ml double cream

2 tbsp of caramel from a tin

1400g tin of caramel/Dulce de Leche  (or a jar of salt caramel)

Sea salt flakes (though not massive ones)

Line a 9” spring clip tin with parchment.   Melt the butter in a bowl, add the biscuit crumbs, mix well and spread them over the base of the tin.  Chill in the fridge until set.    Melt the chocolate and spread it over the chilled biscuits.  Allow to set. 

In a Magimix, beat together the cream cheese, Mascarpone, icing sugar, cream and caramel.  Beat until the cream thickens up.  Scoop this mixture into the tin and level it.   Allow to chill for at least an hour.  

To finish, tip on the rest of the caramel and smooth it over.   Sprinkle salt on the top - the aim is to offset the sweetness of the caramel, not make people think of the Dead Sea.    Add flowers!