Description
For the Biscuit Base:
- 50g Digestive biscuits
- 300g Shortbread biscuits
- 130g unsalted butter, at room temperature
For the Cheesecake Layer:
- 800g cream cheese
- 150g icing sugar
- 1 teaspoon vanilla extract
- 60ml cream
For the Salted Caramel Sauce:
- 200g caster sugar
- 100g unsalted butter
- 160ml cream
- 140g pecans
- Pinch of salt
Ingredients
-
Prepare the Biscuit Base:
- In a food processor, blend the Digestive and Shortbread biscuits with the butter until well combined.
- Press this mixture into the base of a greased 10-inch cake tin.
-
Make the Cheesecake Layer:
- In a bowl, use a hand mixer to blend the cream cheese, icing sugar, vanilla extract, and cream until smooth.
- Spread this mixture over the biscuit base and refrigerate while preparing the caramel sauce.
-
Prepare the Salted Caramel Sauce:
- In a pan over medium heat, melt the caster sugar until it reaches a brown liquid consistency.
- Remove from heat and stir in the butter until melted.
- Add a pinch of salt and the cream, returning to low heat if necessary, and stir until the sauce thickens.
- Mix in the pecans and let the sauce cool slightly.
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Assemble the Cheesecake:
- Pour the cooled caramel sauce over the cheesecake layer.
- Refrigerate for at least 4 hours or overnight to set.