# Cheesecakes
Prep: 20 mins
Cook: 2 hours (plus chilling)
Bit Tricky
Serves: 12
Make this recipe a day in advance so it can chill overnight - you can keep it refrigerated for 3 days (if it lasts that long!).
Here at Carnation we can't get enough salted caramel - so we thought it was long overdue to give you this recipe. This is based on our silky smooth baked cheesecake recipes and finished with our new Carnation Caramel Drizzle Sauce for a deeply drippy finish. The cheesecake is baked in a water bath to keep that silky smooth texture and helps it from overbaking which can result in a grainy filling or cracks in the top.
Nutrition and allergy information
Each serving typically contains:
Energy
1443 kJ
345 kcal
17%
Fat
17.3g
25%
Saturates
8.0g
40%
Sugars
28.4g
32%
Salt
0.84g
14%
of an adult's Reference Intake (RI)*
Energy per 100g: 1102kJ/263kcal
Reference Intake of an average adult (8400kJ/2000kcal). Portions should be adjusted for children of different ages.
For allergens, always check the ingredients list of each product used. Recipe contains:
- Milk
- Eggs
- Gluten
- Soya
Made this for hubby for Father’s Day. Very good recipe. He loved it!
Lizzie18
Read more reviews
Light digestive biscuits, crushed
175g
Cocoa
3tbsp
Sugar
2tbsp
Baking spread*, melted
75g
Light soft cheese
500g
Half fat crème fraiche
150ml
Eggs
3
Flaky sea salt, finely crushed
½-1tsp (to taste)
Vanilla extract
2tsp
Carnation Caramel Drizzle
450g
Handful blackberries, to serve (optional)
You will also need:
A 20cm (8”) spring-form cake tin, greased
*recipe based on minimum 70% fat buttery baking spread
Print Recipe
Step 1 of 7
Preheat the oven to 180°C (160°C for fan ovens), Gas Mark 4.
Step 2 of 7
Crush the biscuits in a strong sealed food bag with a rolling pin or blitz in a food processor. Tip the crumbs into a bowl and mix in the cocoa. Mix the sugar with the melted butter and add to the crushed biscuits, stir until combined. Press the crumbs into the base of the tin and even out to make the base. Chill the base in the fridge while you make the filling.
Step 3 of 7
In a food processor, blend the cream cheese until smooth. Add the eggs, one at a time, with the processor running on low speed. Next, add the salt, vanilla and crème fraiche, 400g Carnation Caramel Drizzle and blend until smooth.
If you can't find our Carnation Caramel Drizzle you can use Carnation Caramel - put 350g Caramel in the filling and add a couple of tablespoons ofsugar to compensate for the sweetness. Then you can use the rest filled into a piping bag to drizzle over the top of the finished cheesecake.
Step 4 of 7
Take the chilled biscuit base and wrap the outside of the tin in a layer of foil, so that the base and the sides are watertight. Then repeat for a double layer and stand the tin in a roasting dish. Pour the filling onto the biscuit base.
Step 5 of 7
Surround the tin with 3cm (1¼”) of hot water from the kettle and bake in the centre of the preheated oven for 45 minutes.
This bain marie or water bath method helps to set the cheesecake gently without the risk of overbaking it. Once baked the centre of the cheesecake should still have a good wobble - don't worry, cool it slowly and after chilling it will give you a silky smooth finish.
Step 6 of 7
Turn off the oven, and without opening the door, leave the cheesecake in the oven for 1 hour to set. Remove to a rack to cool and then chill overnight.
Letting the cheesecake cool down slowly will help to prevent the top of the cheesecake from cracking.
Step 7 of 7
Just before you serve the cheesecake, pour over some more of theCarnation Caramel Drizzleand then enjoy!
Have you tried making this delicious recipe yet?
Let us know by reviewing it below
Related Recipes
gigya-lite-registration
Salted Caramel Cheesecake
-
Prep: 20 mins
Cook: 2 hours (plus chilling)
-
Bit Tricky
-
SERVES: 12
-
Ingredients
Light digestive biscuits, crushed
175g
Cocoa
3tbsp
Sugar
2tbsp
Baking spread*, melted
75g
Light soft cheese
500g
Half fat crème fraiche
150ml
Eggs
3
Flaky sea salt, finely crushed
½-1tsp (to taste)
Vanilla extract
2tsp
Carnation Caramel Drizzle
450g
Handful blackberries, to serve (optional)
You will also need:
A 20cm (8”) spring-form cake tin, greased
*recipe based on minimum 70% fat buttery baking spread
-
Method
Step 1 of 7
Preheat the oven to 180°C (160°C for fan ovens), Gas Mark 4.
Step 2 of 7
Crush the biscuits in a strong sealed food bag with a rolling pin or blitz in a food processor. Tip the crumbs into a bowl and mix in the cocoa. Mix the sugar with the melted butter and add to the crushed biscuits, stir until combined. Press the crumbs into the base of the tin and even out to make the base. Chill the base in the fridge while you make the filling.
Step 3 of 7
In a food processor, blend the cream cheese until smooth. Add the eggs, one at a time, with the processor running on low speed. Next, add the salt, vanilla and crème fraiche, 400g Carnation Caramel Drizzle and blend until smooth.
If you can't find our Carnation Caramel Drizzle you can use Carnation Caramel - put 350g Caramel in the filling and add a couple of tablespoons ofsugar to compensate for the sweetness. Then you can use the rest filled into a piping bag to drizzle over the top of the finished cheesecake.
Step 4 of 7
Take the chilled biscuit base and wrap the outside of the tin in a layer of foil, so that the base and the sides are watertight. Then repeat for a double layer and stand the tin in a roasting dish. Pour the filling onto the biscuit base.
Step 5 of 7
Surround the tin with 3cm (1¼”) of hot water from the kettle and bake in the centre of the preheated oven for 45 minutes.
This bain marie or water bath method helps to set the cheesecake gently without the risk of overbaking it. Once baked the centre of the cheesecake should still have a good wobble - don't worry, cool it slowly and after chilling it will give you a silky smooth finish.
Step 6 of 7
Turn off the oven, and without opening the door, leave the cheesecake in the oven for 1 hour to set. Remove to a rack to cool and then chill overnight.
Letting the cheesecake cool down slowly will help to prevent the top of the cheesecake from cracking.
Step 7 of 7
Just before you serve the cheesecake, pour over some more of theCarnation Caramel Drizzleand then enjoy!
