The delicious sweet taste of this caramel popcorn-topped cheesecake will satisfy your taste buds like nothing else. We know you will adore this one.

Chef Steve Owens is bringing us this exciting recipe for his Salted Caramel Cheesecake and you are going to love it. Topped with caramel popcorn, salted caramel and drizzled with a delicious sauce, it’s a party for your mouth.

Made completely on the stovetop and finished in your fridge, this delicious no bake treat is the ultimate crowd-pleaser.

via Steve’s Kitchen

Salted Caramel Cheesecake Ingredients

Caramel Ingredients

  • 1 cup of sugar
  • 1/2 a cup of Water
  • 1 tablespoon of Butter
  • Salt

Base Ingredients

  • 125g / 4oz of Butter
  • 1 cup of All-Purpose Flour
  • 1 cup of Oat Bran
  • 3/4 of a cup of Icing Sugar
  • 100g/3.5oz of melted butter
  • 2 x 250g/ 9oz Cream Cheese
  • 1 cup of Icing / Powdered Sugar
  • Zest of 1 Lemon
  • Juice of 1/2 a Lemon
  • 1 tablespoon of Vanilla Extract
  • 180ml / 3/4 cup of Thick Cream

Caramel Sauce Ingredients

  • 1 cup of sugar
  • 1/2 a cup of Water
  • 1/4 of a cup of Thick Cream
  • Caramel Popcorn

Salted Caramel Cheesecake Video Tutorial

via steve’s kitchen

Steve walks you through every step of his yummy dessert. You’ll start by making a simple sugar sauce for the top, then move onto the crust, base, and finally the topping! Click play above to watch Steve now ^

Salted Caramel Cheesecake Instructions

Firstly you will need to make the caramel that will go inside the filling. Place the sugar and water in a pan. Heat gently until the sugar turns a nice golden color.

Do not stir the sugar and water just swirl it around as it may crystallize and clump.

Once you have the color you want to remove the pan from the heat and add the butter, Stir thoroughly.

Make three flat circles of caramel by pouring onto waxed paper. Sprinkle with some salt and place to one side to harden.

via Steve’s Kitchen

Now you can make the biscuit base. Melt the butter in a pan and add the flour, oat bran and sugar. Stir and allow to turn a golden brown.

Once the biscuit crumbs are a nice golden brown add the melted butter and mix through.
Pour into a springform pan and press down into the tin and make a smooth base.

Place in the fridge to chill whilst you make the cheesecake filling. Place the cream cheese and the powdered sugar in a bowl and add the lemon juice and zest.

Add the vanilla essence and beat together until smooth and fluffy.

Whisk the cream until thick and then spoon onto the cheese and sugar mixture and stir through.

Place one-third of the cream into the baking tin on top of the cookie base. Remove a circle of caramel from the waxed paper and place onto the filling.

Place another third of the filling into the tin and top with another circle of caramel. Place the remaining cheesecake filling into the tin and smooth the top.
Pop the cheesecake in the fridge to firm up.

Now you can make the caramel sauce by melting the sugar and water together. Once it is a lovely caramel color remove from the heat and add the cream.

Place to one side to allow to cool. When you are ready to serve your cheesecake, remove from the tin and place onto a serving plate.

Decorate with the caramel popcorn and broken caramel pieces.
Cut a slice and serve topped with the creamy caramel sauce.

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