Salted Caramel Cheesecake (Gluten Free)
I am obsessed with salted caramel. Salted caramel ice cream, salted caramel fudge, salted caramel chocolate truffles - you name it, I love it. So when I decided to create a cheesecake recipe, it only seemed right that salted caramel took pride of place!
Cheesecake is one of the easiest things to make gluten free. All you need to do is change the biscuits used in the base and you have an easy dessert that no one would know was gluten free.
My salted caramel cheesecake is no bake and doesn’t contain any flour, so it’s perfect for now as we’re in lockdown and bags of gluten free flour are few and far between.
It has the classic buttery biscuit base with a creamy salted caramel topping. Ideally you should leave yourself plenty of time to allow it to chill in the fridge before serving, but don’t worry if you only have a couple of hours as it’s thick enough in consistency to allow it to hold its shape.
If you make my salted caramel cheesecake I’d love to see it, you can send me your pictures or tag me @the.gfg on Instagram. Enjoy! x
Ingredients
For the base
1 pack gluten free digestive biscuits (160g)
75g unsalted butter
For the cheesecake filling
3 x 180g packs cream cheese
300ml double cream
200g salted caramel (I used Sainsbury’s salted caramel sauce, but you could also mix caramel - e.g. Carnation canned caramel - with 1tsp sea salt)
50g icing sugar
1tsp vanilla essence
To decorate (optional)
A little salted caramel sauce (optional)
Salted caramel or toffee popcorn (optional)
Method
Put the digestive biscuits in a sandwich bag wrapped in a clean tea towel and bash with a rolling pin until you have crumbs. You could also do this in a food processor.
Melt the butter (I find 30 seconds in the microwave does the trick) and stir into the biscuit crumbs.
Line a loose bottomed sandwich cake tin with a circle of baking paper, and put the biscuit and butter mix into the tin. Press evenly into the base of the tin with the back a metal spoon. Put in the fridge for 10 minutes while you make the filling.
Add the cream cheese into a large bowl, and beat for a minute to soften. Sift in the icing sugar, add the vanilla essence, and whisk until combined (you can use an electric whisk if you have one).
Add in the double cream, and whisk for around five minutes. You should have a thick mixture.
Whisk in the salted caramel, then pour into the prepared tin on top of the biscuit base.
Leave to cool for at least three hours if possible. Carefully remove the cheesecake from the tin and decorate as you wish - I drizzled mine with salted caramel sauce and topped with toffee popcorn.
