Now if you love cheesecake and let's face it that's why you're here and you
absolutely adore salty caramel well you're going to love this
salted caramel cheesecake, stick with me to the end because this is a
real special
no-bake cheesecake it's part of the series of the best no-bake cheesecake in the
world.
We're going to be doing some extra little steps but it's going to make it
perfect so let's get on and start by making our caramel. On our stove we got
one cup of sugar
i'm using caster but you could use any sugar, you could even use brown sugar
about half a cup of water in with that and we're just going to heat this gently
until the sugars start to completely dissolve
Now when you're making caramel there is no need to stir it may just crystallize
the caramel
So just let it simmer away and watch for the sugars to dissolve and then look for
those caramel colors to appear. Now I don't know if you can see there but the
caramel is starting to color up and a beautiful smell is coming off here
now, I'm going to turn the heat off now and then I'm just going to take about a
tablespoon of butter and I'm going to drop it into my caramel which is going
to cool the caramel down a little bit and we have this lovely smooth silky
caramel sauce
Now depending on the size of your cheesecake
I've made a circle on a piece of baking paper on the underside by the way and
I'm just going to drizzle the caramel in any pattern you like and do a little
latticework. Now we're going to make three of these discs but whilst it's still
hot I'm
going to sprinkle a little salt on it now I'm using pink Himalayan salt
so I made two lattice pieces of caramel and the last bit of caramel I'm just going
to pour onto the surface again I've got a circle roughly but I'm not probably
going to use a circle for this one we're just going to spread this caramel out
and then we're just going to sprinkle some salt over the top of it again until
you end up with three of beautiful salted caramel and they're going to firm
up pretty quickly so you'll be able to peel them off fairly easy but for the
time being just set those aside. Now for the cookie base
I'm making my own again because it tasted so good
not everybody can get graham crackers or digestive biscuits and it's so simple
I'm just going to melt my butter this time a hundred and twenty-five grams about 4
ounces
I'm using salted butter I think it will add to the flavor into that we're
going to add a cup of all-purpose flour and 1 cup of oat bran now oat bran is just
basically oatmeal that's been finely ground up and three quarters of a cup of
icing sugar you can use any sugar you like and what were effectively doing is
just cooking this cookie mixture off in our stove top and you're just going to
keep mixing it until it becomes like broken cookies. Now it will take about 5-10
minutes
Now you see I've got this lovely fine crumb like this looks like a bread crumb
we're just going to keep toasting this off until we get a lovely caramel color
Now look at that after just five or ten minutes you have what looks like perfect
cookie crumbs and if you want to miss this step and just crumble up some
crackers
feel free. Now we still need to bind this together as you would do with any
cookies so I've got a hundred grams that's about three and a half ounces of
butter again just pop that into there and what you're going to end up with is
something that looks a little bit like wet sand and I'm just going to pour this
into an 8-inch springform pan which I've lined with a little bit of baking paper
and then using something flat we're just going to compact this down I'm using the
end of a glass and when you've got this nice and level pop it in the fridge just
to firm up
Now let's get on and make the cheesecake topping now I know a lot of you will
have mixers at home
don't do what I'm going to have to do here use a little spoon
it works but it's a bit slow. Down here we've got two blocks of cheese they're nine
ounces about 250 grams and I'm going to add one cup of powdered sugar and then
using your mixer in my case a spoon we're just going to cream this together
into our sweet cream cheese
I'm just going to put some lemon zest a whole lemon here and I'm just going to
grind the zest off now
this is optional but for me this adds such good flavor to a cheesecake and
then we're just going to take the juice from half a lemon
so I'm just going to take that lemon and just squeeze the juice in there about a
tablespoon of vanilla extract and then I just want to mix that through first
I'll just cleaned down the side of the bowl now I've taken three quarters of a cup
about a hundred eighty mls of thick cream and I've just whipped it up and
then we're just going to mix this together until it's lovely and smooth
and you're going to have this lovely delicious and super tasty cheese cake
mix and now just take about a third of our mix pop it in on top of the
cheesecake base which is set up. Now I'm going to use a little spatula andI''m
going to spoon this across nice and level
now remember our caramel slices just want you to lift that off there
this doesn't have to be too flat we're just going to pop this caramel in on top
of there, little salted caramel level it down
how good does that look now we're going to spoil it we'll pop another third of
our cheesecake mixture on top and again just spread this over the top
so you see what we're going to have all through the center of this cheesecake
we're going to have this lovely salted caramel
so we've got that on there now we're going to take our other little piece and
I think this one is just going to be a little bit too big so I just break that
off of there
and chefs perks
that's good, another piece of got to break off oh dear
take the last of our cheesecake mixture and then we want to just push this down
fairly level then we pop this in the fridge for about an hour to firm up. Now
a couple of tiny little things we want to do to make this super special
whilst our cheesecake sets. I'm going to make a lovely caramel sauce
so exactly the same as before this time I've got half a cup of sugar and quarter
of a cup of water
just bring it up until I got a lovely caramel as the caramel starts to color
like that we're just going to turn the heat off and this time rather than
butter we're just going to take quarter cup of thick cream pour that in there
listen to it sizzle and we're going to have this beautiful caramel pouring
sauce which will thicken up as it cools down. Now we'll take our cheesecake out
of the fridge hopefully it set up enough for us and I'm just going to release the
side now remember the caramel inside this may well have gone soft by now
because it's been soaked in all that cheesecake
so let's just release this now lift it off and hopefully that looks beautiful
Now look at that see the way the caramel is started to liquefy it's gone back
into a soft caramel
Now remember a series or so back I made salted caramel popcorn
well you can get across and check that video out make yourself or you can do
what I've done here in malaysia just gone out and bought some caramel
popcorn and what I want to do is just lay the popcorn around the outside
next you know that other piece of salted caramel that we made
we're just going to take it, cover it over with a little bit of paper that I'm
just going to take the back of my knife and just tap it
what I'm looking to do is get nice little grains of salted caramel might
keep a few little big bits for decorating so we got our popcorn around
the outside
I'm just going to take a little bit of this caramel as well, this salted caramel
just pop it in the middle there is my salted caramel cheesecake and look all
the actual caramel is starting to ooze out the side
we want to serve this fairly quickly and get it eaten because we don't want the
caramel on top to go too soft
so find a space there to get my knife in between the popcorn ahh can you hear
that crunching through a nice big slice now listen to this
can you hear that
hear the crunching of the caramel ho ho ho see if I can get my knife in
there
we're just going to lift that up you see how gorgeous that is but we're not going
to stop there because you know that beautiful caramel sauce we made well I'm
going to take that and I'm just going to drizzle it over the top of the
cheesecake
Just before you serve it come in here because I know you want me to try it
I know I want to try it oh look at that
how good is that going to taste
that is super tasty
absolutely delicious this is one of those cheesecakes you can actually
freeze and serve straight from the freezer be like an ice cream cheese cake
if you give this one a try
let me know what you think about it these are a series of the world's best
no bake cheesecakes so I'd love to hear your comments down below
share the love give this one a thumbs-up let me get on and eat some I'll see you next
time
Now I'm really enjoying this cheesecake I'm going to leave a link up here to the
Cheesecake series that we've got going on the channel and a link to some other
videos always love to hear your comments subscribe to the channel be good to see
you're shortly