Salted Caramel Cheesecake

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• 

  Step 1

  Caramel... Heat oven 220/425 degrees.

  Pour the condensed milk into a glass dish, sprinkle with salt & cover with foil.

  Place in a ban Marie & bake for 1 1/2- 2 hrs.

  Cool to room temp.

• 

  Step 2

  Base...

  Combine the biscuits, sugars, salt & butter together.

  Press into a tin.

  Place in freezer until needed.

• Step 3

  Cheesecake...

  Whisk the cream until stiff peaks.

  Set aside.

• 

  Step 4

  Mix the cream cheese, icing sugar & sugar together.

• 

  Step 5

  Add the sour cream, lemon juice & vanilla.

  Mix together combine.

• 

  Step 6

  Fold in the cream.

• 

  Step 7

  Remove the base from the freezer.

  Pour the caramel over the base.

  Refrigerate for 30 mins.

• 

  Step 8

  Top with the cheesecake mixture.

  Place in the fridge for at least 8 hrs but best overnight.

• 

  Step 9

  Decorate with caramel sauce & caramels.

• 

  Step 10

  Cut & serve.

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