Salted Caramel Cheesecake

The method

1. 01

   Blitz the biscuits and the pretzels in a food processor and mix the biscuits with the melted butter. Spread on the bottom of an 8"/20cm Deep Springform Tin and press down firmly. Leave to set in the fridge whilst you make the rest!

2. 02

   Using an electric mixer, whisk together the cream cheese, vanilla, and icing sugar until smooth and then add the caramel and whisk again until smooth and lump free.

3. 03

   Pour in the double cream & salt flakes and continue to whisk for a couple of minutes until it's very thick and mousse-like. Spread over the biscuit base and leave to set in the fridge overnight.

4. 04

   Remove the cheesecake from the tin carefully and decorate the cheesecake with some of the spare caramel, toffee popcorn, and more pretzels!