© J Sainsbury plc 2020
Salted caramel cheesecake
Salted caramel cheesecake
For a cake made up of two savoury ingredients, you get a pretty sweet deal
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Ready in 33 minutes, plus overnight for chilling
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Cooking time 8 minutes
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Prep time 25 minutes, plus over night for chilling
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Serves 12
Ingredients
- 120 g slightly salted English butter by Sainsbury's, plus extra for greasing
- 200 g pack Highland shortbread fingers, finely crushed
- 4 sheet Dr Oetker leaf gelatine
- 200 g Fairtrade light brown soft sugar by Sainsbury's
- 50 ml British single cream by Sainsbury's
- 0.5 tsp salt
- 500 g full fat soft cheese by Sainsbury's
- 50 g Fairtrade smooth dark chocolate by Sainsbury's
Method
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1
Grease an 18cm springform cake tin and line the base with baking paper. In a small pan, melt 60g of the butter, then mix in the crushed shortbread with a wooden spoon. Press the mixture into the base of the tin with the back of the spoon. Put in the fridge to chill while you make the filling.
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2
Put the gelatine in a shallow bowl and cover with cold water. Leave to soak for 5 minutes. Put the sugar and 50ml water in a heavy-based pan and gently heat, stirring until the sugar has dissolved. Bring to the boil and let it bubble for 2-3 minutes, without stirring, until the syrup is a deep golden caramel. Remove from the heat and add the remaining butter. Stir until the butter has melted, then stir in the cream and half the salt.
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3
Return to a gentle heat and stir for 1 minute until smooth. Squeeze out the excess water from the gelatine and stir 1 sheet at a time into the caramel sauce. Transfer the sauce to a heatproof bowl and leave for 10-15 minutes, stirring occasionally.
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4
Put the soft cheese in a large mixing bowl and gradually beat in the warm caramel sauce, until completely combined.
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5
Spoon the mixture over the biscuit base, level the surface with the back of a spoon and chill in the fridge for 2-3 hours (or overnight, if making the day before), until set.
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6
Put the chocolate in a small microwave-safe bowl. Microwave on low for 2-3 minutes, stirring halfway through, until melted.
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7
Add the remaining salt and mix well. Use a teaspoon to drizzle it over the top of the chilled cheesecake. Return the cheesecake to the fridge for at least 5 minutes to set. Remove from the fridge 20-30 minutes before serving.
