Salted Caramel Cheesecake Style

Trendy blend of sweet and salty in a tasty fridge cake

Salted caramel is probably the hottest trend we’ve seen in recent years. Sweet and creamy caramel with a little sprinkle of salt. Whether it’s in ice cream, chocolate, custard desserts or cake – this slightly salty, golden-brown delight makes every dish a true taste sensation.

A golden-brown no-bake treat

When it’s warm outside and you don’t want to fire up the oven, ‘no bake’ and fridge cakes are the perfect alternative to classic baked cakes. No-bake cheesecakes are particularly popular.

With our salted caramel cheesecake, we’re bringing the delicious no-bake caramel delight onto the baking shelves. This no-bake cake is wonderfully creamy, salty and sweet. The base made from fine caramel cookie pieces caps off the cheesecake goodness!

Tip: Even the baking tray is included. All you need to do is add a few fresh ingredients and the cake is ready in just a few easy steps – once cooled, you can serve it straight away.

Encores

What you’ll need

For the dough:

• 40 g butter

For the cream:

• 125 ml milk (1.5% fat)
• 200 g whipped cream (min. 30% fat)

For the glaze:

• 10 ml (approx. 1 tbsp) lukewarm water

Preparation

1. Fold the baking tray as instructed. Melt the butter in a pot and leave to cool a little.
2. Put the baking crumbs in a mixing bowl and add the melted butter. Mix with a tablespoon and place in the baking tray. Smooth with the back of the tablespoon and press lightly on the base.
3. Add the cream powder, cold milk and cream to a tall mixing container and beat using an electric hand mixer (whisk) on the lowest setting first of all, then on the highest setting for around 3 minutes. Distribute the cream filling evenly over the base and make subtle waves in the cream with a tablespoon.
4. Leave the cake in the fridge for at least 2 ½ hours. Before serving, loosen the edges of the baking tray using a knife and smooth the edges. Finally, stir the glaze mix together with water and distribute on the cake to your taste.