Salted Caramel Cheesecake

Ingredients

• 250g digestive biscuits, crushed
• 120g unsalted butter, melted
• 1 tbsp light brown sugar (optional)
• 900g cream cheese, room temperature
• 300ml double cream, lightly whipped
• 100g icing sugar, sifted
• 10g powdered gelatine, bloomed
• 1 tsp vanilla extract
• 200g granulated sugar
• 60g unsalted butter, cubed
• 150ml double cream, warmed
• 1 tsp sea salt

Method

1. Line the base and sides of a 22–23cm springform tin with baking paper. Mix the crushed digestives, melted butter and brown sugar (if using) until the crumbs feel like damp sand and hold their shape when pressed. Tip into the tin and press firmly into an even layer using the base of a glass. Chill for at least 20 minutes while you carry on.
2. Make the caramel: melt the granulated sugar gently in a heavy-based pan over a medium-low heat, swirling the pan rather than stirring, until it turns a deep amber — around 6–8 minutes. Stand back and add the cubed butter, stirring until combined and glossy. Take off the heat and slowly whisk in the warmed cream — it will bubble up dramatically. Return to a low heat for 30 seconds to smooth out, then stir through the sea salt. Leave to cool to lukewarm.
3. Bloom the gelatine in 3 tbsp cold water for 5 minutes until spongy. Beat the cream cheese with the icing sugar and vanilla on medium speed for 2–3 minutes until very smooth and soft with no lumps. Fold in the lightly whipped cream with a spatula until the mixture is silky and just holds its shape.
4. Warm the bloomed gelatine gently in a small pan or short bursts in the microwave until fully dissolved and clear — do not let it boil. Whisk a tablespoon of the cooled caramel into the gelatine to loosen, then fold this back into the bulk of the caramel. Drizzle most of the caramel through the cream cheese mixture and fold two or three times only — you want ribbons of caramel marbled through, not a uniform colour. Reserve the rest of the caramel for the top.
5. Pour the filling over the chilled base, smoothing the surface with an offset spatula and giving the tin a gentle tap to settle. Chill for at least 4 hours, ideally overnight — the top should have a slight, firm jiggle when fully set.
6. To serve, release the springform and slide the cheesecake onto a board or plate. Spoon the reserved caramel generously over the top so it pools and drips down the sides, then scatter with flaky sea salt. Slice with a hot, dry knife for clean edges that show the glossy caramel ribbon running through the dense, silky filling.