It was the U3A AGM yesterday. We offer tea and biscuits usually, but because it was the AGM we upgraded to cakes. I decided to take some cheesecakes in ramekins. I did a strawberry topped one and this salted caramel using a recipe I’ve used before. The strawberry ones looked very pretty and were rapidly snaffled. But I forgot to take a picture of one before I went. There were 2 salted caramel ones left, so I could take a picture of that type this morning.
No Bake Caramel Cheesecake
Use an 18cm to 20cm loose bottomed cake tin. Or if you use small ramekins like I have here, you would get 4 or 5 individual portions
What was the salted caramel cheesecake like?
If you like salted caramel, you’ll love this! You could either use half the tin of caramel, and the remaining half for something else. Or make the whole can salted caramel and use the remainder on ice cream, pancakes, bananas etc etc There are many, many uses for salted caramel!
I love the flavour of muscovado, but you could use ordinary granulated if you prefer or if that’s what you have in.
Other flavours to top your cheesecake
- You could leave it plain and not have any topping at all, really delicious just as it is.
- I will definitely do this again without the caramel and use fine grated lemon zest and a little juice. It would work well with orange or lime as well, grapefruit maybe? In these cases I would use ordinary granulated sugar. A plain vanilla one would be lovely.
- Make an intense and sweet or sharp fruit compote, whizz it, and stir gently through the cheesecake mix after piling it on top of the crumbs to give a marbled effect
- Almost any fruit compote will be delicious on top of this cheesecake. Summer raspberries from the garden, or value frozen ones. Frozen strawberries, left to defrost with a tiny bit of sugar to make a jus.
- Some drained value mandarins, maybe with melted chocolate drizzled on top, or chocolate chips mixed into the cheesecake. Sliced grapes and banana; kiwi and grapes; caramelised apples fried in butter.
- Finely sliced oranges simmered in sugar and a tiny bit of water to caramelise them; clementines simmered in water for half an hour or microwaved for 5 minutes or until very soft, remove the pips and pulverise them, sweeten if necessary
- For a mango and ginger cheesecake, try this delicious looking instant pot version from corriecooks.com
- You could make some nut brittle, using some shards, or pulverise it and serve it with or on top of the cheesecake. And if you are really clever, you could do some spun sugar
- 100 g digestive biscuits value ones are fine 40p/400g, 10p
- 35 g butter melted, 250g/£1.45, 20p
- 150 g soft cheese the value one 300g/73p 36p
- 40 g muscovado sugar Asda 79p/500g, 6p
- 125 g Greek yogurt Asda 75p/500g, 19p
- ½ tin condensed milk £1.50/397g, 75p
- ¼ tsp salt
- Melt the butter in a microwave or a small saucepan
- Crush the biscuits into even crumbs using a rolling pin and a bag, in a bowl or a food processor
- Mix the pulverised biscuit crumbs and the melted butter.
- If you are using 1 x 20cm tin, line the base to assist in removing the completed cheesecake later
- Now press them into the base of the tin or the ramekins, pressing down firmly. If you don't do this, the base won't stick together and will just crumbs.
- Mix all the filling ingredients together and make sure the sugar has dissolved. Unless of course you would like little molten islands of muscovado in the mix, which would be delicious
- Put some greaseproof, clingfilm or waxed paper round the sides of the
tin to help you remove the cheesecake from the tin later on. If you are
using ramekins, they are fine just as they are.
- Pile the cheese mixture into the tin or divide between ramekins, on top
of the biscuits, smooth over and leave in the fridge to set. It won’t
set hard, but it will firm up enough so you can slice it after a couple
- Meanwhile, empty the tin of condensed milk caramel into a saucepan and heat gently until runny. Don’t boil it. Stir in half a teaspoon of ordinary salt and stir well to distribute.
- Drizzle the warmed caramel over the top of the cheesecake(s) until it is as thick as you like it, you may not need it all, and pop back in the fridge to firm up.
- When you are ready to serve, remove the tin from the fridge and pop up the base. Remove the lining paper from the sides and put the cheesecake on a small plate.