November 9, 2015
No-Bake Salted Caramel Cheesecake!
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A delicious No-Bake Cheesecake packed full of a Salted Caramel Cheesecake filling with Pretzels & Popcorn! – A delicious dessert perfect for every occasion!
YES – That’s right… SALTED CARAMEL CHEESECAKE! Hello my actual heaven. After the undoubted & continued success of my No-Bake Caramel Rolo Cheesecake I decided that it was time to share this beauty – which in my opinion is utterly scrumptious. How can it not be? Its no-bake, its creamy, its delicious, and its heavenly salted caramelly – with popcorn & pretzels involved!
The recipe is very similar to my No-Bake Caramel Rolo Cheesecake as its the same sort of base recipe, with a couple of alterations to fit the delicious salty sweet flavouring. This Cheesecake is so incredibly easy to make – simply crush the biscuits & pretzels, mix with the butter, and press to make the base. Cream together the cream cheese, vanilla, and sugar in an electric mixer, add the caramel and mix again, and the cream & salt and mix again and its all done! Decorate how you please!
I have had several comments over my year of blogging about how amazing my cheesecakes are (thank you!) and that I am indeed the Cheesecake Queen (I’m blushing) but I have had many many many questions about how they set so well without any additions to help it – if you use FULL FAT ingredients, you follow my method, and you’re brave – there is no reason why it won’t work!
You have to stick at it – you have to make sure the mixture is thick and delicious, but not be impatient and make it too quickly – because the mixture might fail! I have personally never ever had a problem – but I do make them pretty damn often as you can tell!
The Pretzels in the base of the cheesecake give it the slightly salty edge that the base desires, with even more pretzels and TOFFEE POPCORN on top, and of course – oodles and oodles of caramel sauce! Seriously though – I adore this recipe, its is delicious, and I know you will all love it too!
No-Bake Salted Caramel Cheesecake!
Ingredients
Biscuit Base
- 250 g Digestives/Shortbread Biscuits
- 75 g Salted Pretzels
- 135 g Unsalted Butter (or Stork, melted)
Cheesecake Filling
- 500 g Full Fat Cream Cheese
- 1 tsp Vanilla Extract
- 100 g Icing Sugar
- 150 g Caramel (I used Carnations)
- 1-2 tsp Maldon Sea Salt Flakes
- 300 ml Double Cream
Decorations
- 100 g Caramel
- Toffee Popcorn
- Pretzels
Instructions
For the Biscuit Base
- Blitz the Biscuits and the Pretzels in a food processor and mix the biscuits with the melted Butter.
- Spread on the bottom of an 8"/20cm Deep Springform Tin and press down firmly. Leave to set in the fridge whilst you make the rest!
For the Cheesecake Filling
- Using an electric mixer, I use my KitchenAid with the whisk attachment, whisk together the Cream Cheese, Vanilla, and Icing Sugar until smooth.
- Add the Caramel and whisk again until smooth and lump free - this could take a little while, I whisk it at half speed so not too quick or slow!
- Pour in the Double Cream & Salt flakes and continue to whisk for a couple of minutes until its very thick and mousse like.
- I mix it on a medium speed, level 6/10 - Now this could take up to 5 minutes, or 30 seconds depending on your mixer, but you seriously have to stick at it. It will hold itself completely when finished mixing (like a meringue does!)
- If you don't mix it enough it will not set well enough, but don't get impatient and whisk it really quick because that'll make it split. Once mixed, spread over the biscuit base and leave to set in the fridge overnight.
For the Decoration
- Remove the Cheesecake from the tin carefully and decorate the cheesecake - I drizzled over some of the spare caramel, and then some Toffee Popcorn and more Pretzels!
Video
Notes
- If it looks like your cheesecake isn't setting, or its a but sloppy, or you're even not sure.. try it anyway. Try to set the mix anyway! If it still doesn't set, freeze it and have an Ice Cream Cheesecake!
- I recommend using an 8"/20cm Deep Springform Tin in this recipe!
- It is very important to use salt flakes, not finely ground salt - but if you have to, then use 1/4tsp and taste test it till you reach your desired taste, it is a lot more concentrated when finely ground!
- You have to make sure that it is Full-Fat cream cheese that you use so you know its going to set
- I also always set my cheesecakes in the fridge overnight otherwise they risk being a little runny still and slipping off the biscuit base but if you want to risk it then go for it! If you think its not setting, 99% of the time its because you didnt whip it enough!
ENJOY!
Find my other Cheesecake recipes on my Recipes Page!
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J x
© Jane’s Patisserie. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.
Such an easy recipe to follow! Read the hints and tips from Jane before making so was on the look out for a thick enough mixture so as not to overwhisk it. Currently in the fridge, but it’s safe to say that the bowl and the spoon may have had a little too much left over for tasting! YUM! Looking forward to tasting it properly. Forgot to make yesterday so am hoping 12 hours is long enough for it to set, but it went into the tin really thick and silky, so I’m sure it’ll be great whatever it looks like! Thanks!
Omg this cheesecake is so yummy, first time making, easy to make – I thought my cheesecake mix was good, put the bowl upside down, no movement….chilled overnight, on slicing I could see it was less set than the night before, it was like a mousse but still very good
[…] extremely fundamental cheesecake filling, and there’s a motive – I wished the flavour of my salted caramel cheesecake, but it surely couldn’t threat being too tender. Due to this fact, I used a mix of full-fat […]
I’ve made this a couple of times & it’s real sloppy. Any ideas why it won’t set properly for me. I’ve made loads of your other cheesecakes & they turn out perfectly! Thanks advice appreciate
Hiya! This can depend on how you’re mixing it – usually sloppiness can come from over mixing! Try whipping the cream separately and folding it in. Hope this helps!
This sounds so good. Jane what I just want to make enough for 2 people? Do u know that the measurements would be for the ingredients?
2nd or 3rd time I’ve made for my colleagues and they refuse to try anything else because they love it !! Any ideas on calories per slice Jane ? I used to love the little nutritional box at the end of all your recipes. Xx
Loving the look of this in the fridge right now!! Just wondering, how exactly do you drizzle the caramel over the top!
Thank you!! X
Made this yesterday and our guests include a coeliac so used GF digestive x 300g rather than including pretzels. Also used wider tin as seemed a lot of mixture and that worked well too. Everyone loved it. Just used the popcorn on top which is gluten free plus the drizzled caramel. Recommend.
Hi, is it possible to over whip?!
After a few seconds it was super thick. But thought it had only been 6 seconds so can’t be right.
Kept whipping and it was getting runnier and runnier , now it’s a bowl of very tasty slop.
Is it possible to over whip? Where the cheese gets to warm from whipping etc?
Not sure if I need to whip even more ? Or just start again?
Thank you 🙂
Tastes AMAZING
Yes, it definitely can be overwhipped. I personally would use a setting agent so as to not waste the ingredients, but otherwise, it won’t re-whip now. It would make a tasty ice cream though!
Looks delicious! I’ll be making this soon! I was just wondering if I could maybe add some melted white chocolate into the cheesecake mixture and then swirl the caramel in? If so how many grams? As I know cheesecake sets better with chocolate in the mixture.
I’ve been wanting to make a white chocolate and salted caramel cheesecake for a while but I can’t find a recipe believe it or not! 😯
Hey! Yes you can, I would use 200-300g worth of white chocolate!xx
[…] Find the recipe here https://www.janespatisserie.com/2015/11/09/no-bake-salted-caramel-cheesecake/ […]
I have just put this in the fridge. I beat it for ages and it’s still rather sloppy. Thinking I should’ve put some gelatine in it. 🙁 Might have to be a frozen one.
The mixture certainly tastes good. 🙂
Same here… tastes delicious but didn’t set! Have tried the raspberry and white choc one too, same again, fab but didn’t set.
I can’t wait to try this…just wondering…have you ever tried doing this dairy free with Philadelphia vegan and elmlea plant? Just wondering if it will work. I know low fat options don’t work well so thinking that may be the same with dairy free
Are you using the caramel condensed milk in this or do i hve to find a caramel somewhere
Yes I am using carnations caramel there!
Hello, could i use 100g salted caramel sauce on top of the cheesecake instead of plain caramel, or would this make it too salty? X
If you like salted caramel it would be delicious! x
I plan on making this cheesecake this weekend for someone,will it come off the Springform pan bottom easy to transfer onto a cake board so I can put in a box for delivery?
That’s down to practice – a lot of people are absolutely fine with it, but some people can struggle! You can always line if it you wanted x
Hi Jane can you use salted caramel sauce mixed into the cheesecake instead if so how many grams should I mix in ? Thanks
It depends on how thin the sauce is, but it should be the same!
I’ve just made this this morning absolutely stunning 🤩 in fridge now but oops licked the spoon and bowl for breakfast 🙈 would recommend to do so easy and delicious 😋
Recipe looks super yummy. I’ll using Dulce de Leche (made from condensed milk) rather than Carnation as it does not exist in my country. Is there anything I should leave out?
No it should work the same!
Hiya I was just wondering once the cheesecake is made, how long can it last?
3 days, as long as the fresh ingredients have a good date.
Thank you for sharing your recipe!! This was my first attempt at a cheesecake. I dubiously went against your advice and used lightest Philadelphia as I didn’t have full fat cream cheese or any gelatine available, but it still set lovely. Amazing, especially with the pretzels in the base 😍😍
So light, so tasty, so easy 👍🏻😋
Love this cheesecake! I make a caramel sauce though rather than use Carnations and it is just divine!!
Oh wow!!! This is an unbelievable recipe, I’m making it for Christmas but did a trial run in a 6inch tin to see if I could do it, it’s now my favourite and I can’t wait to make it again and very easy and quick. Thanks Jane.
What quantities did you use for a 6 inch cake tin? Thanks
Looks amazing but I underestimated how big it is haha. Can this be frozen? Thanks 🙂
Yes it can be! x
Hi,
First I’d like to let you know that I’m a big fan of yours since I came across your page a few weeks ago. So glad, I found your heavenly recipes. My question is, can I use anloose base pan for making cheesecakes instead of springform? x
You can, it can just be harder to get them out of those tins is all! x
Hi, can I use both digestives and shortbread biscuits for the base or just one of them?
You can do – shortbread sometimes needs less butter though x
Hi Jane,
May i know if i can use Whipping cream to substitute for double cream?
Thank you
Mad
It depends – whipping cream fat content can be quite a lot lower. You can use it if you add in a gelatine setting agent! x
I tried to make this twice today and both times it split on me is it because I used mascarpone do I need to use a Philadelphia cream cheese instead? Help what am I doing wrong as I was whipping it would not go thick enough and then went straight to a curdle 😩
So you can use either mascarpone or Philadelphia, as long as they are full-fat. It can take a while to whisk, but if it’s curdled that nearly always means it’s over whisked! Another way to try it would be to whip the cream separately and fold in, or even use a setting agent so you don’t have to whisk it as much x
Best cheesecake I’ve ever tasted 😍😋 I used Dulce de Leche instead of caramel and didn’t need to add the icing sugar cuz the sweetness was just on point. Had to use gelatin on this one cuz in my country we only have spreadable cream cheese available.
O.M.G!!! This was amazing and will definitely be making it again. Thank you for a great recipe that is easy to follow filled with extra tips to keep you on the right track!
Do you have any tips on how to keep the pretzels and popcorn from going chewy? I left it on a plate in the fridge and by day 2 they had gone chewy – not that it put me off lol
Unfortunately they will always go chewy over time – the only way to solve it is to add as you serve!! x
I want to use a 9 inch tin? Shall I alter the recipe, if so, by how much?
You can keep it as is, and have a thinner cheesecake, or use 1/3 more of the ingredients!
I will be making this in a 9inch tin. Shall I increase the recipe? If so, by how much?
You can keep it as is, and have a thinner cheesecake, or use 1/3 more of the ingredients!
What could you put on the top instead of popcorn ?
Literally anything you fancy!
This was the most amazing cheesecake I’ve ever tasted!! Great and so easy, thanks Jane!
I love the look of this recipe! I think I’m going to make mini ones in the tin you use to make your mini sponges. Anything I need to be aware of?
Also i i were to make any of you baked cheesecakes “mini” How long do you think they woulds need cooking for? 25mins?
Also, thank you so much for sharing your recipes. They have allowed me to gain confidence in myself during a very difficult time.
The best blog post to look at is the individual versions of this recipe as that gives the best guidance on no-bake mini ones, the only difference is that they’re in jars! I would also maybe line the sides of a mini tin. And I have a mini egg nest cheesecake post that’s mini and baked! x
Wat can u add instead of pretzels
It’s not available over here
Just use 300g digestives total, and leave them off the decoration!
hiya, just wondering if i could make caramel (dulce de leche kind of) from condensed milk as i can’t find any caramel anywhere.
Hiya – yes you can! It’s worth a google as there are a few different methods such as boiling the tin for a few hours!
I just made this for my 21st, soo good! Such a good balance of sweetness and it’s not too dense, and crumb-to-cheesecake ratio was perf! Mine was a little soft but still set, I probably should’ve whipped a bit longer. Stunning recipe, thank you!
Hello, just wondering if I can use fine sea salt instead of the flakes? I can’t find the flakes in my local supermarket. Or will it not taste the same at all? X
Hey! You can, but generally, with fine salt you need less! X
Can you tell me how much gelatine to use to replace the icing sugar?
The gelatine doesn’t replace the icing sugar… but you need to use whatever packet instructions advise as all brands can vary! You can look at my G&T cheesecake for an example.
How much gelatine would you use in this recipe?
Many thanks Olivia 😊
Hi
Thinking of making this on the weekend but wondered if I can use condensed milk instead of cream.
Thanks
I haven’t tried that, and I imagine it would be very very sweet!
I gave this recipe a go and found it really simple to make and delicious too! I may have added too much salt but will know for next time!
Hi I have made your salted caramel sauce would this be ok to put instead of the caramel and added salt?
I couldn’t find any tinned caramel anywhere so resorted to homemade which is delicious!
Hey! Yes that should be fine!! If you think the mixture is too runny, you can set it in the freeze instead! x
Hi Jane,
I’m planning to make this for a friend’s 30th birthday. I just want to ask,:
If I use gelatin, can I skip the double cream? I don’t know where to buy double cream. 🙁 Thank you!
Best Regards,
Mary Anne
Hello – you still need to use an alternative to the cream – if you are in a different country you will have an alternative, it may just have a different name. Double cream is our fattiest liquid cream that can whip up – without the cream the cheesecake will be very dense and heavy! You can still use gelatine to set it, but you still want the cream.
Fantastic recipe. I also made your salted caramel instead of store bought stuff.
It’s taste great.
It tastes amazing.
Awh yay!! Amazing!
Hi, this makes great recipe. Can I just ask when I drizzled the carnation caramel after being in the fridge it hadn’t stayed like it was drizzled, was as though it melted can this be stopped?
How odd! I guess it depends on how thin the drizzle is, or how much you mix it before drizzling. Often for the drizzle I literally go from tin to piping bag, so it stays thick.
Love love love this
This recipe is amazing! It’s the first of many I have now tried of Jane’s and currently still my favourite!
I am currently In lockdown with my boyfriend and his dad and they’ve been loving the cheesecakes!- Thank you
Had a great disaster with this cheesecake. Followed the recipe to the fine details and used carnation caramel as stated. The mixture was loose and really runny and the fear of not setting became a reality. Had to freeze the cheesecake to set which worked wonders although melts really quickly even when left cooled in the fridge. Also, had a few complaints about being too salty. Never the less, it still tasted delicious to me but not sure what went wrong.
Try watching the video for the cheesecake and you can see it turns lovely and thick, it may help you see where you went wrong – it does take a while when doing this flavour cheesecake in comparison to some, but it definitely does get thick. It probably takes about 3 minutes of whisking in total, but this can differ depending on brand or cream cheese and even type of mixer! I recommend setting the cheesecakes in the fridge in general as frozen ones will thaw, but it does save the mixture when a little runny so it’s better than nothing 😊
Made this for Valentine’s Day and my oh my it’s the best pudding I’ve ever made thank you
I want to make it again but do you think I could freeze half of it?
Awh yay!! Yes you can definitely freeze it – or you can make a half size one which perfectly fits a 6″tin!
I’m going to give the recipe a go at the weekend. Been promising a family member I’d make him a cheesecake for ages. I’ve only ever made one before and it turned out really well. But now I am lactose intolerant so having to use arla lactofree cream cheese and arla lactofree cooking and whipping cream. I’m hoping it will work and set ok.
I would suggest using gelatine to make sure it sets – this cheesecake is probably one of the harder ones because of the caramel, so using a setting agent (As the cream for example is about 14% less fatty, so might not set) would make sure it works!
Thank you. I’ll give that a go. Just realised the last one I made was your kinder bueno one and it was perfect!
Just made one and it was lovely, but a little runny, can I put a little gelatin in the next one I make.
You can but I really don’t think it’s necessary personally – as long as the ingredients are correct (can differ depending on country) and it’s whipped up nice and thick it will set perfectly!
[…] Elaine made this amazing birthday cake for me this weekend! It was gorgeous! Thank you so much! Recipe […]
I made this for Christmas day and it went down very well. My base did turn quite hard and stuck to the bottom of the pan (I used gluten free Digestives) but it was soft to eat just difficult to cut whilst keeping everything intact. What would you recommend for next time?
Genuinely the only thing I do is make sure I cut each slice with a sharp knife and it’s easy! Gluten Free can sometimes require less butter depending on the brand of biscuit though!
I just made the salted caramel cheesecake but couldn’t get the mixture to thicken, still quite runny. I don’t have a electric beater, I use a blender would this have been the problem. Thank you.
Yeah… a blender makes things thinner, not thicker.
How can you tell if you’ve under mixed or over mixed? I am a complete amateur and this is my first time.. Followed the ingredients and method as posted and the product tastes amazing! however it is too soft and a bit melty! I am not sure if I am under or over on my mixing and how can you tell?!
Okay so, if it’s too soft, but it’s still smooth and lovely, it’s under whisked. If it’s runnier, and potentially gone a little lumpy, it’s over whisked and starting to split! Have a look at some of my other videos and they may help! If in doubt, shove it in the freezer for a little bit!
Making this today for my husbands birthday cake! He is obsessed with anything caramel! Will let you know how it turns out!
Hiiii Jane !!!! Thanks for the recipe I made it this yesterday and it come out great I think … still haven’t eaten it yet but it looks good just wanted to ask . My base has come out much thicker than yours and I used a 8” spring form cake tin and I followed the recipe to a t ? Do you have any idea why this could have happened ?
Thanks
Hey! How do you know it’s thicker than mine? If you used the correct recipe, and correct tin, it should be the same.
I made this recipe for an afternoon tea I hosted to celebrate my in-laws’ 50th wedding anniversary. Oh my goodness, it was amazing! I’ve got a real thing for salted caramel anyway, but this cheesecake went down a storm! I’ll definitely be trying out some of your other recipes!
[…] Source by janespatisserie.com […]
How far ahead of time can you make this if kept in the fridge?
It lasts three days once made, as mentioned in the recipe. x
I want to make this, but converting to cups? Im in the USA… does it really take 31.25 cups for the crust?? that has to be a typo opf some sort, I was thinking closer to three cups? Any help is appreciated It looks wonderful I cant wait to try it~
Apologies – it’s an automated system so it converts itself from my gram measurements, but was having a funny five minutes!
Hi sorry to be a pain but I’m in the process of making this cake and just wondering if you use the same carnation caramel for the decoration? If so how do you make it runny enough to drizzle on?
Thank yo
I put my caramel into a piping bag, and squeeze and drizzle! It’s not actually that thick once you move it about a bit x
Once you mix it around it loosens enough to drizzle.
Enjoy the cake is delicious 😋
you’ve saved me a lot of time, I was going to ask the same question. im really looking forward to this one, licking out the bowl told me it’s going to taste amazing
Hi, I am thinking of doing a layered chocolate caramel version. Can i half the mix for caramel layer and use the technique from your triple chocolate for the other layer, maybe with a runny caramel layer between
Yes you can! I’d be careful of the runny caramel however, as it can make it quite sloppy (which is why I just usually drizzle on top!)
Hi Jane
I was just wondering if the caramel you used was the tin caramel same to what you would use for caramel tarts???
Thanks
Hiya! Yes it is! If I’m buying shop bought caramel, I always buy Carnations Caramel that’s ready to use! X
Made this cheesecake yesterday, it was delicious and super easy to make. Used shortbread biscuits for the base as suggested in your recipe, and they were a real hit. This is your 5th cheesecake recipe I have used, all have been great. Which one to make next!
Love this cheesecake recipe. I was wondering if I could use only digestive biscuit and skip the pretzels?
Yes you can, I would use 300g in that case, same amount of butter! x
Is it okay to use fresh cream instead of double cream? Would it make a big difference? Will it affect the thickness, texture and how fast it sets?
I’m not sure on the fat content of ‘fresh cream’ in comparison to double cream? In the UK our double cream has a fat content of about 47%, so it needs to be as close to that. If its less, it can affect how well it sets. x
Hi, will this recipe set in mini moulds, such as a muffin tin with removable bases? I can’t use gelatine and I don’t like baked cheesecakes. I’m ridiculously picky!
It should still set in them but they’re a bit faffy to get out that way! X
Is the cream cheese mentioned the same as Philadelphia original full fat soft cheese?
Yes, Philadelphia full fat can be used in this! I use either that, or mascarpone when I make cheesecakes.
So looking forward to eating this! I’m using gluten free pretzels, so fingers crossed they taste as good (we have a coeliac person AND a chocolate free person, so desserts can be tricky!)
Just a tip… I printed out your recipe using the print button at the bottom (in the share section) and then walked away while it was printing. I came back to 31 pages of blog, recipe, ads and comments! Eeek! Is there a way you can adjust it to only print the recipe?
Thanks 🙂
You can select what you want to print, you need to do that.
Ok… so I made it and then it was gone! Nothing but crumbs left on the tray. Everyone loved it. Definitely a keeper! Thanks
I made this cheesecake when I was in a bit of a hurry and didn’t have the time to let it set overnight. I followed all the steps but instead of letting it sit in the fridge I put it in the freezer for about 6 hours and then decorated and served, it turned out great!
Hi Jane,
Amazing recipe! I have been tasked with making my friends wedding cake….but instead of cake she wants cheesecakes!
There will be 100 people at the wedding and i want to make this recipe in different sizes so i can place them on different height cake stands. How many would you say this 8″ serves? I was thinking of making a 12″, 10″, 8″ and 6″
Please can you also advise on how to best adapt your recipe for the different size cake tins above?
Also another cheeky request…..any help on how best to transfer cheesecake from cake tin to cake board would be really appreciated 🙂
Thanks
Hiya! Thats amazing, I want a cheesecake wedding cake haha! And I would say probably 15 easily? Wedding cake sizes are cut differently to normal cakes though so its hard to say. And the best website I can recommend is this one (http://www.cakebaker.co.uk/baking-tin-size-conversion-calculator.html) you input the recipe size so 8″, and the tin you then want, and input the ingredients and it’ll tell you how much to use instead for the larger size. Also, its a matter of sliding them on for me, I just hope for the best! And I tend to stick them down with a bit of melted chocolate so they don’t slide about! x
Hi Jane,
I’m planning on making this cheesecake for someone who loves salted caramel, and no bake cheesecake. He prefers these things to be as thick, creamy, and rich as possible, so I wanted to make all of the elements myself. – I noticed that recipe simply used digestives/shortbread biscuits for the base and then a store bought caramel. I would prefer to make the base and salted caramel myself and noticed your recipe for salted caramel millionaires shortbread. I have couple questions: I had planned on making the salted caramel using granulated sugar, butter, heavy cream and salt – Can you tell me why you use caster sugar, golden syrup (is this dark corn syrup??) and Condensed Milk? and do you think I would run into problems making my own salted caramel sauce using sugar, butter and cream? also, what do you think about using this recipe for the shortbread base, and then making my own caramel? Do you see any potential problems consistency wise? Especially considering that I would like the final product to be as thick and rich as possible?
The caramel in the millionaires shortbread is a completely different type of caramel to the one you should use in a cheesecake. The one in the shortbread is designed to set for a layer, whereas one that uses cream for example is more of a sauce so is for cheesecakes. You can use your own caramel as long as its a thick one that will mix into the rest of the ingredients. If you’re worried, use a gelatine.
And shortbread will work on the base, but if its a homemade piece of shortbread it can be harder to cut compared to a standard cheesecake base of blitzed biscuits and butter.
I made this cheesecake last night to take to a friend’s cheese and wine night. I stumbled across your page whilst looking for a caramel cheesecake recipe… thank god!
It has turned out brilliantly, and I will be very proud to take it with me!
Your tips at the end have helped me with a life-long/23 year issue of cheese cake not setting. Turns out I was too eager with the mixture, and putting the whisk on too high. Thank you!
Ahhh thats amazing! I am so glad!!
Would like to make a larger cake, 10”, Can I just double the ingredients?
You could do, but I always use this website as a guide of increasing measurements. http://www.cakebaker.co.uk/baking-tin-size-conversion-calculator.html
Hi Jane, just made your cheesecake – looks gorgeous! There was lots left over as I only had a small tin to do. I’ve made some individual cheesecakes in ramekins, can I freeze them? Gemma
Yeah it should be fine! The mix freezes well, I often make mini ones and freeze them. x
Thank you, recipe worked a treat and was a hit at my mum’s birthday lunch. Will be trying the rolo cheesecake next!
[…] Image credit. […]
Hi,
I’m looking to make this for my daughter’s birthday (she loves cheesecake) but was wondering where you get the caramel drizzle from. Is it shop bought or do you make it yourself, and if shop bought can you recommend a brand/shop to get it from?
Thanks.
The caramel I use for the cheesecake filling and the drizzle is the same – its the carnations caramel which will be found next to the condensed milks in nearly all supermarkets. ?
I’ve just made this cheesecake for fathers day this weekend…I’m so excited 😀 it is now in the fridge setting, whipped up perfectly and a quick lick of the bowl says this is the perfect recipe for a caramel lover.
Tip for anyone struggling to get the base flat – I used a potato masher to squish it down!
Jane, you’re a genius 😀
[…] Salted Caramel Cheesecake […]
I love cheesecake and have made a few, I’m always nervous trying out a new recipe but made this at the weekend for a family gathering-Went down a treat! Trying the malteaser cheesecake for Easter weekend- will be trying many more of your delicious looking recipes (my waist will not be thanking me lol!)
Aww yay I am so glad! I hope you love the next one! x
The base shouldn’t be that hard, I’ve never struggled with it – try reducing the butter content. If the mixture was still smooth then you hadn’t thickened it enough x
Hi Jane, thank you so much for this recipe! I made this cake for a Birthday-party and everybody loved it! 🙂
Awh yay! That’s amazing!!
This is amazing Jane! Just made this for Christmas Day tomorrow – fingers crossed it all sets!
Any chance next time you make this (or other recipes) you can upload pictures of what the texture should look like to be able to tell if it has been whipped enough? It would be super helpful! I whipped to the point where the ripples in the cream mixture remained solid, however the mixture still pours rather than staying solid and needing to be spooned out (hope that makes sense), was fearful the mixture was about to split at any second!
Hiya! Yeah if its pourable it sounds a bit too sloppy, chances are you were very very close to splitting so it was getting looser again. A couple of my cheesecake posts to have photos of what it should look like though like the Toblerone one I think?
I haven’t made cheesecake in a while but this photo has made me want to make some
Oooh yay!!
Hi Jane, thank you so much for this recipe! I made it a few weeks ago and it was so delicious! Have just made it again for Christmas Day lunch (in about 48 hours) My question is – is it ok to put the decorations on now or should I wait until Christmas morning. It will be stored in an airtight container in the fridge until then.
Umm I would personally wait for the decorations on the top otherwise they might go a bit soggy.. but as this reply is now 14 hours late, I’m sorry if you’ve already done it!! x
I went a little off piste & made a milk chocolate & salted caramel cheesecake (combining 2 of your yummy recipes) TOTALLY scrummy!!! It’s now on my Christmas dinner menu, thank you!
Oooh that sounds so yummy! I’ve done that with my Mars Bar cheesecake but I haven’t added salt to it yet, I’ll try it next time!
Hi – recently tried this recipe but found the biscuit base mix far too much for a 20cm tin and had to discard a third as would have been way too thick ! Also whipped the cream separately and folded into cream cheese mix just in case it might split, a method which I’ve used previously. Thanks for sharing this recipe –
The tin you are using isn’t deep enough, as I have room left in my tin when I make this. And I prefer the all in one method but fair enough!
Hi Jane, I love to bake and give some goodies to a few of my friends for Christmas. This looks absolutely yummy and I was just wondering if I could make it in advance and slice up, then freeze before gifting?
Umm you could, but I wouldn’t say it would travel very well once thawed? Maybe try making mini baked cheesecakes as gifts instead x
Hai Jane, i’ve tried some of yr recipes and love the result. My question is, is it ok if I use salted caramel rather than unsalted caramel and I dont put salt flakes. is it ok?..
Yes, as long as the salted caramel is a very thick sauce or you might have you use slightly less than stated in the recipe!
Great recipe Jane! Love your website – it inspired me to do more baking!
Loved the salted caramel cheesecake recipe and so easy to follow! Also received very positive comments for my cheesecake!! I’ve already recommended your site to friends!! Hmm what to make next!!?!! ?
Ohh yay! I’m so glad this recipe was such a success! And clearly another cheesecake would be a hit!!
Hi Jane,
A great recipie I keep coming back to. Like others though I’ve struggled to get the mixture to set enough at times. Especially if transporting / leaving at room temperature.
Any idea how many sheets of gelatin / water ratio I’d need to use if I wanted to add it to the mixture.
Thanks,
Paul
Hiya – The cheesecake needs to be kept in the fridge, it’s not designed to be kept at room temperature, so it wouldn’t set very well at all if kept at room temp.
Chances are that those times it hasn’t set very well then it needed to be whipped up a bit more!
I wouldn’t know about the gelatin I’m afraid as I’m not a fan of using it – but usually packets of gelatin will explain how much you will need for what level you want.
How do you know if the cheesecake batter has split?
If it suddenly starts getting runnier or very lumpy 🙂
This cheesecake sounds amazing!!!! I am hoping to make this on friday. I just wanted to see if I want to make it in individual serving glasses will I need to do anything different to the recipe?
cheers
amira
Noo the recipe would be the same! 🙂 Enjoy! x
Hello I have just made this for 2 days time as only chance I had to do is it ok in fridge or should I fr eye it do you know? Obviously I have not done decoration yet! Thanks D
Fridge is fine for the two days as long as its consumed on the day you actually need it for! 🙂 x
Thank you for your reply. When it looks this delicious I have no doubt it will all be consumed on day!! Xx
Tried and tested and loving it. Made it for a family gathering. Got good reviews from the family and extended clan. Gonna try the other recipes.
Ohhh amazing!! I’m so glad you love it Jenny, thank you for letting me know! ☺️ xx
Is this recipe gluten free?
If you use gluten free biscuits/pretzels, and check all the other ingredients are GF then yes..
Do you have to use the pretzels for the biscuit base? Looks very nice!
Noo you don’t 🙂
Family enjoyed your caramel rolo cheesecake but it was abit too sweet for me.Will have to try this one
Ahh yes, this is the perfect alternative then, I love this one for that reason!
Wooow! That looks really really delicious
Thank you, Rebecca!
Ooh this cheesecake sounds delicious and looks amazing. Just a quick note about people’s cheesecake mixture splitting – this could also be if ingredients are at different temperatures the mixture is more likely to split. I so have to make this, the toffee popcorn and salted pretzels are my kind of tastes. Brilliant and thanks for sharing. Sammie x
I did wonder about the temperatures – I shall add that info! and thank you!! x
[…] Adapted from Jane’s Patisserie […]
I HAVE to make this!
You really really should!!
Wow love you website really impressive! I am such a bad baker but I love cheesecake 🙂
Love Katie
http://www.whatskatieupto.com
Thanks Katie! I’m sure you’re not a bad baker!
This looks heavenly as always! I am an absolute sucker for popcorn ? also just spotted your Malteser cheesecake from last May, now I don’t know which to make first!
Hahaha I have so many ? but thank you!! Whichever you choose to make first I hope you love them both equally ?
Wow it just looks so good! It made my mom say mmm sounds good.
Ohh double approval, thank you!!
Oh My! Looks delicious…love the popcorn idea 🙂
Hehe thanks Marisa, the popcorn married the flavouring so well!! 🙂
Omg this looks heavenly!!
Thanks Kerry – it was so so yummy!!
This looks amazing!
Thank you!!
Positively drooling over this cake… It’s not good for me to be reading blog posts before dinner…where can I get a slice?!
Hahaha thanks! Wish I could send some over!