Nutella & Salted Caramel Cheesecake
So what could be nicer than cheesecake made with Nutella? How about one that’s covered in salted caramel too! My kids tell me it’s the ‘nicest cheesecake ever’ and who am I to argue! 😉 Here is my Nutella Salted Caramel Cheesecake recipe.
For The Cheesecake
- 250 g Digestive Biscuits
- 140 g Salted Butter
- 4-5 Large Heaped Spoons / 200g Nutella
- 250 g Mascarpone Cheese
- 50 g Caster Sugar
- 1 tsp Vanilla Extract
- 225 ml Thick Double Cream
- 1/2 Cadbury's Flake
For The Salted Caramel
- 100 g Granulated Sugar
- 45 g Salted Butter
- 60 ml Thick Double Cream
- 1/2 tsp Salt
- Line an 8" loose bottom tin with baking paper.
- Crumble the digestive biscuits into a bowl and then crush them into crumbs with the end on a rolling pin or a wooden spoon.
- Then melt the butter and ad it to the crushed biscuits and mix well.
- Tip the biscuit mix into the tin and press down using a fork or your hand and then pop it into the fridge for 10mins whilst you make the topping.
- In a large bowl beat together the mascarpone, vanilla and caster sugar until smooth.
- In a separate bowl or mixer, whisk the cream until stiff.
- Then add the whipped cream to the mixture and fold it in carefully until completely combined and put to one side.
- Remove the biscuit base from the fridge and spoon the Nutella over it, using the back of the spoon to spread it evenly across the biscuit.
- Then add the cream mixture and spread it out with the back of a spoon, making sure to get it as smooth and even as possible.
- Put it in the fridge for at least 5 hours until set & whilst the cheesecake sets make the salted caramel.
- Put the sugar into a small saucepan and heat it over a medium heat, making sure to stir it constantly with a wooden spoon.
- The sugar will form lumps and will burn if you stop stirring, but it will eventually turn into a thick brown liquid.
- When the sugar has completely melted, add the butter straight away and continue to stir until it is completely melted
- Then slowly, drizzle the cream into the mixture still constantly stirring, which will cause the mixture to bubble.
- Allow the mixture to boil for 1 minute and then remove from the heat and stir.
- Sprinkle over the salt and mix thoroughly, then put to one side to cool.
- When the cheesecake it completely set, remove it from the tin and carefully peel away the baking paper, the best way to do this is by placing the tin on a mug and pushing down on the tin.
- Place the cheesecake on a plate and crumble the flake over the top of it.
- Finally mix the salted caramel and the drizzle it over the top of the cheesecake & enjoy!
You will have some salted caramel left over, this can be stored in a sealed container in the fridge for up to 2 weeks for future use.
Made this recipe? Don't forget to tag me!@itssarahsibley I love to see all your tasty creations!
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