Salted Caramel No-Bake Cheesecake

Instructions

1. 1

   Crush the Digestive biscuits in a food processor until they form a fine crumb. Mix with the melted butter until well combined.

   Tip: Use a gentle touch to avoid compacting the biscuits.

2. 2

   In a separate bowl, mix the softened cream cheese and granulated sugar until smooth and creamy.

   Tip: Use a stand mixer or a hand mixer for this step.

3. 3

   Add the softened cream cheese mixture to the crushed biscuits and mix until well combined.

   Tip: Be careful not to overmix.

4. 4

   Pour in the heavy cream and mix until the mixture is smooth and creamy.

   Tip: You can adjust the consistency by adding more cream or caramel sauce.

5. 5

   Add the vanilla extract and mix well.

   Tip: Use a gentle touch to avoid incorporating too much air.

6. 6

   Pour the cheesecake mixture into a greased springform pan.

   Tip: Make sure to grease the pan thoroughly to prevent sticking.

7. 7

   Drizzle the salted caramel sauce over the cheesecake mixture.

   Tip: Use a spatula to create a marbled effect.

8. 8

   Refrigerate the cheesecake for at least 4 hours or overnight.

   Tip: Let it set before serving.

9. 9

   Just before serving, sprinkle the sea salt over the cheesecake.

   Tip: Use a light hand to avoid overpowering the other flavors.

10. 10

    Serve with caramel sauce and whipped cream, if desired.

    Tip: Enjoy your delicious no-bake cheesecake!