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Salted Caramel Cheesecake

salt caram cheescake-792

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  • 300g  Gluten Free Ginger- nut biscuits (GF optional)
  • 100g  Butter, melted
  • 700g  Spreadable cream cheese
  • 100g  Caster sugar
  • 250g  Wild Appetite Salted Caramel Sauce
  • 100ml Milk
  • 300ml  Cream (soft whipped
  • 4 x 5g Gelatin leaves or 20ml (4 tsp) of gelatin powder



Crush the biscuits in a food processor and add the melted butter, mix well Press flat into the base of cake ring (or spring form tin lined with baking paper)
Allow to firm up in the refrigerator while you make the filling. 
Place the cream cheese, Wild Appetite Salted Caramel Sauce and sugar into a food processor and mix until smooth.

When working with gelatin leaves hydrate (soften) in cold water until soft, once pliable, squeeze off any excess water from the gelatin and add to the milk.
Warm up milk but do not overheat, all you want is the gelatin leaves to melt. 
If you are using dry gelatin powder, sprinkle the gelatin powder over the cold milk and allow it to hydrate (soften). Then place the milk-gelatin mixture over a bowl a boiling water until the gelatin is completely dissolved. 

Add the gelatin and milk mixture into the cream cheese mixture and blend until smooth.

Whip the cream until soft peaks form and fold into the mixture

Pour onto base and leave to set for 4 hours.