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Salted Caramel Pretzel Cheesecake

Posted on May 16, 2015 in Recipes

This is a fabulously trashy Americana dessert - super sweet, hot with sea salt and indulgently rich. Find an excuse and make it today.

This slices easily into 12 but it really is so rich you could quite easily eek it out to 16.

You'll need:

90g unsalted butter (melted)

120g digestives

80g pretzels (plus extra for decorating)

400g cream cheese

25g golden caster sugar

200ml double cream

2 x 397g Nestle Carnation Caramel tins

zest and juice of 1 orange

2 tbsp sea salt

70g white chocolate (melted)

Start with greasing and lining a 20cm spring form cake tin.

Using a food processor whizz up the digestives, pretzels and melted butter - give them a good 2-3 minutes to really grind the biscuits and mix with the butter properly. Once done tip into your cake tin and firmly push down and flatten. Refrigerate whilst you are completing the next step.

Cream together the cream cheese, caster sugar and double cream before adding two tablespoons of the caramel from your tins. Once combined stir in the zest and juice of your orange and whisk like mad! After a minute or so you'll notice the mixture starts to thicken - keep going until you are happy with the consistency. Pour over the biscuit base and place back into the fridge. It's a good idea at this point to try and leave it there for an hour or so.

Now, to make your salted caramel layer. Spoon the rest of the two tins of caramel into a saucepan and mix in the sea salt. To make sure the caramel sets you need to heat it over a gentle heat for about 20 minutes, making sure you keep an eye on it, stirring regularly so the bottom doesn't catch. Once heated let it cool before pouring it over the cheesecake. I like to place the pretzels on now so they stick properly onto the caramel layer - go for whatever design you so please! Place back into the fridge for an hour or so to cool properly and set.

Once the cheese cake has set firm cover the top with white chocolate, drizzling it here, there and everywhere to get a truly indulgent look! Refrigerate again for at least another hour but preferably longer. I quite like to then take it out of the fridge about 30 minutes before serving just to make the base a little less firm for easier slicing.

I hope you enjoy and please tell us what you think!