Salted caramel cheesecake


Salted caramel cheesecake


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.

Salted caramel cheesecake

Salted Caramel Cheesecake

Use an 18cm to 20cm loose bottomed cake tin, or 4 or 5 individual ramekins
Priced at my local Sainsbury, June 2017
100g digestive biscuits, pulverised to crumbs, Sainsburys value, 55p/400g, 14p
35g butter, melted, 250g/98p, 14p

150g value soft cheese, 300g/85p 42p
40g muscovado sugar, Billingtons, £1.60/500g, 13p
125g Greek yogort, £1/500g, 25p
Half a tin caramel condensed milk £1.80, 90p
Half tsp salt

£1.99 for the whole thing, serves 4, or 5 using ramekins


Mix the pulverised biscuit crumbs and the melted butter. Press them into the base of the tin or the ramekins.

Mix 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 of hours.

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. You will only need about half the tin, so you could use half here, remember to use half the amount of salt too. Drizzle the warmed caramel over the top of the cheesecake(s) until it is as thick as you like it 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 leaving it on the base of the tin. It’s unlikely to slide off the base without spoiling it. You could try lining the base I suppose, it probably would then.

Salted caramel



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

The original cheesecake post has lots of alternative flavouring ideas. I love the flavour of muscovado,  but you could use ordinary granulated if you prefer or if that’s what you have in

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  1. Lesley

    no calories at all Valerie (innocent look)
    You could change the yogurt to 0% fat, I used that the first tine I made one and it was fine, and possibly increase the ratio of yogurt to creamcheese. I would still use thick Greek yogurt as it needs that thickness to be able to set.
    If you wanted to maximise the calorie reduction, you could make it in ramekins (fixed portion size) and leave out the biscuit base, or make it thinner. And you could replace the caramel topping with a lovely fruit compote one

  2. Valerie

    Caramel condensed milk? Mmmmm. I had no idea such a thing existed, and that’s probably good as it sounds calorie-tastic!
    I might try making a more slimline version of a cheesecake though. It’s ages since I had one.

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