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salted caramel cheesecake







total time






method ingredients

For the base

  • 200g digestive biscuits, crumbed
  • 40g pretzels, crumbed
  • 2 tbsp brown sugar
  • 150g melted butter

For the filling

  • For the base, grease and line the bottom of an 8-inch loose bottom baking tin. Add all of the base ingredients to a mixing bowl and mix them together.
  • Press the mixed crumb firmly into your prepared baking tin and freeze it for a minimum of 20 minutes before adding the filling.
  • For the filling, begin by soaking 4 leaves of gelatine in cold water for 5 mins (you can use gelatine powder as an alternative to the leaves).
  • Squeeze excess water off and place the softened leaves into a small saucepan, add 100g of the yogurt and very slowly heat stirring continuously. Don’t let it boil as it only needs to get warm for gelatine to breakdown fully.
  • In a medium bowl, beat the cream cheese using an electric or stand mixer until smooth. Add the Glenisk organic greek style salted caramel yogurt and gelatin/yogurt mixture and continue beating until smooth. 
  • Transfer the filling into the prepared crust and carefully smooth with the back of a spoon or rubber spatula. Cover and place in the fridge overnight or at least for 12 hours.
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