If you LOVE salted caramel and cheesecake we have the perfect treat for you... Here's a recipe by Jane Dunn, a.k.a. Jane's Patisserie you must try!*
- **It is very important to use salt flakes, not finely ground salt – but if you have to, then use 1/4tsp and taste test it till you reach your desired taste, it is a lot more concentrated when finely ground!
- You have to make sure that it is full-fat cream cheese that you use so you know its going to set – I also always set my cheesecakes in the fridge overnight otherwise they risk being a little runny still and slipping off the biscuit base but if you want to risk it then go for it! If you think its not setting, 99% of the time its because you didn't whip it enough!
- I have noted from comments on other cheesecake recipes that sometimes the mixture splits – this might be because you have mixed it for too long – you need to keep an eye on it and check it every so often so that you don’t over whip it – but I have also had comments from people saying they have used handheld blenders and liquidisers and food processors and this hasn’t worked – this is because it won’t be whipping it! The idea is to get air into and thicken it like meringue or whipped cream!
- For any bakeware you might need check out the 'Baking' section on Debenhams.
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