12 Serves
480 Mins
Pulse the digestive biscuits and pretzels in a food processor until finely crushed. Transfer to a bowl and combine with the melted butter. Press the mixture firmly into the base of a springform pan and refrigerate while preparing the filling.
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MexicanVitamin K
3 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
25 µg / 400 µgCalcium
57 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
12 mg / 420 mgPhosphorus
139 mg / 1,250 mgPotassium
177 mg / 4,700 mgSodium
512 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
9 µg / 55 µgFiber
1 g / 28 gSugar
9 g / 50 gSaturated Fat
16 g / 20 gCholesterol
70 mg / 300 mgCaffeine
0 mgNet Carbs
27 gAlcohol
0 g
In a mixing bowl, use an electric mixer to beat the cream cheese, vanilla extract, and icing sugar until the mixture is smooth and free of lumps.
Add the salted caramel sauce to the cream cheese mixture and whisk until fully incorporated.
Pour in the double cream and salt flakes. Whisk on medium speed until the mixture thickens significantly and holds its shape, similar to a stiff mousse.
Spread the filling evenly over the prepared biscuit base. Cover and refrigerate overnight to allow the cheesecake to set completely.
Carefully remove the cheesecake from the springform pan. Drizzle with additional caramel sauce and garnish with toffee popcorn and extra pretzels before serving.
25
g149
g14
g
American
Indian