𝗦𝗮𝗹𝘁𝗲𝗱 𝗖𝗮𝗿𝗮𝗺𝗲𝗹 𝗖𝗵𝗲𝗲𝘀𝗲𝗰𝗮𝗸𝗲 𝗕𝗮𝗿𝘀

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𝗦𝗮𝗹𝘁𝗲𝗱 𝗖𝗮𝗿𝗮𝗺𝗲𝗹 𝗖𝗵𝗲𝗲𝘀𝗲𝗰𝗮𝗸𝗲 𝗕𝗮𝗿𝘀

𝗜𝗻𝗴𝗿𝗲𝗱𝗶𝗲𝗻𝘁𝘀

For the Base:
250 g digestive biscuits, finely crushed
125 g unsalted butter, melted (½ cup)

For the Filling:
500 g cream cheese, room temperature (2 cups)
150 g thick salted caramel sauce ½ cup
80 g icing sugar ⅔ cup powdered sugar

For the Topping:
250 g thick salted caramel sauce 1 cup

Optional Decoration:
Fudge chunks
Flaky sea salt

𝗜𝗻𝘀𝘁𝗿𝘂𝗰𝘁𝗶𝗼𝗻𝘀

1 | Prepare the Tin
Line an 8×8-inch tin with parchment paper, ensuring it extends slightly over the edges for easy removal.

2 | Make the Biscuit Base
In a large mixing bowl, combine the finely crushed digestive biscuits and melted butter until the mixture resembles wet sand.
Press the mixture firmly into the base of the prepared tin, creating an even layer. Chill in the fridge while you prepare the filling.

3 | Make the Cheesecake Filling
In a separate bowl, beat the cream cheese, salted caramel sauce, and icing sugar with an electric mixer until fully combined and no lumps remain.
Spread the cheesecake filling over the chilled biscuit base, smoothing it out with a spatula or the back of a spoon.

4 | Add the Caramel Topping
Melt the salted caramel sauce in the microwave for about 30 seconds (it might need less) until it’s smooth and pourable, then let it cool for a couple of minutes so it’s not piping hot.

Gently pour it over the cheesecake, smoothing it out evenly. You can always add another layer for a thicker topping.

5 | Chill and Decorate
Return the tin to the fridge and chill for at least 4 hours or overnight to ensure the cheesecake and topping are set.

Before serving, place little fudge chunks around the edge of the cheesecake to create a border, then sprinkle flaky sea salt all over the top for a decorative and flavorful finish. (If you don’t want an extra salty topping, skip the additional salt at the end)

6 | Slice and Serve
Carefully remove the cheesecake slab from the tin using the parchment paper. Slice into 16 squares using a sharp knife, wiping the blade clean between each cut for a neat finish.

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