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Ingredients for a 8" tin springform
Base
250g biscuits
150g butter
Salted caramel
150ml double cream (hot)
2g vanilla extract
200g sugar
2g salt
Filling
400g cream cheese
120g icing sugar
300ml double cream (cold)
Chocolate topping
150g milk chocolate
100g double cream (hot)
Decoration
Twix... you can skip this step, this cheesecake is much better than Twix!
Let's make the base
chop the biscuits, add the melted butter and mix
fill the bottom of the pan, press the mixture and put in the fridge for at least 30 minutes
Let's make the salted caramel
heat the cream with the vanilla extract and set aside
put the sugar in a saucepan with high edges and heat over medium heat
DONT stir until you see the sugar begin to dissolve
turn down the heat
stir from the outside in so the caramel doesn't stick to the edges
break up any sugar crystals
keep mixing until you get an amber color
turn off the heat
add the cream in 3 times while continuing to mix
turn on low heat
add salt
stir and make sure there are no undissolved sugar crystals
when nice and smooth turn off the heat and let it cool
Let's prepare the filling
pour cream cheese and icing sugar into a bowl and mix until smooth
whip the cream (it must be very cold so it will whip sooner)
gradually add the cream cheese to the whipped cream and mix
pour the mixture into the pan and smooth the top
pour the salted caramel (if it's too thick put in the microwave for a few seconds)
Let's prepare the chocolate topping
break the chocolate into pieces, heat the cream and pour it into the bowl
stir until all the chocolate is melted
let cool and pour on the cake
Refrigerate for at least 6 hours, preferably overnight
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