My Salted Caramel Cheesecake Attempt!

I had the sudden urge to go to my kitchen and bake and something salted caramel flavour was at the top of my list. I’m loving everything salted caramel at the moment be it chocolate, cookies or ice cream. After much contemplation I decided on making a cheesecake which I hoped would be simple but it didn’t quite go to plan. Here’s the recipe and I  also included what I did wrong (hopefully you can learn from my mistakes!)

The ingredients you need are:

260g chocolate Hobnobs

100g butter

600g cream cheese

250g caster sugar

3 large eggs

150g Carnation caramel

1 teaspoon vanilla extract

1 teaspoon of sea salt flakes

For the glaze you need:

250g Carnation caramel

3 tablespoons of double cream

You also need a 21cm round loose-bottomed cake tin. This is essential (SPOILER: I didn’t have one)

Here’s how you make it:

  1.  Preheat the oven to 180C/350F/ Gas mark 4
  2. Melt the butter
  3. Crumble hobnob biscuits into a bowl
  4. Add the melted butter
  5. Press mixture into a cake tin (I didn’t have the 21cm round loose-bottomed cake tin the recipe stated so I just used any tin I could find – it was nowhere near deep enough…oops!)
  6. Bake for 10 minutes
  7. Blend together cream cheese and sugar
  8. Add eggsuntitled (1 of 1)-65
  9. Mix in caramel, vanilla and salt ( I mixed it all  together but it was SOOO runny. I have no idea what I did so I got my electric whisk out to try and thicken it up. This didn’t work so I figured that was the way it was supposed to be and just poured it in and hoped for the best!)
  10. Spread evenly on the biscuit base (I used less than half the mixture because I had a tin that was nowhere near deep enough…ahhhhh)
  11. Bake for 40 minutes until risen and browned on top
  12. Leave to completely cool in the oven to prevent crackinguntitled (1 of 1)-66
  13. To make the caramel glaze heat the caramel and cream together in a pan and stir. (The glaze was super easy to make…phew!)untitled (1 of 1)-67
  14. Pour the caramel glaze over the cooled cheesecake.
  15. Refrigerate for at least 4 hours
  16. Sprinkle with extra sea salt flakes when you are ready to serve

The cheesecake tasted so nice! It looked very flat because I didn’t use all the mixture but the taste definitely made up for that. I put some candles all over it in order to attract from it’s “interesting” appearance. I found the most amazing candles where the flame is the same colour as the candle!

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This recipe is from the Tanya Bakes book. It’s well worth making (just make sure you have the right tin!














  1. 9th July 2016 / 12:49 pm

    Seems so yum! Will definitely try it 🙂 Thank you!

  2. 10th July 2016 / 8:53 am

    Can’t wait till my tanya burr bakes arrives…this has me even more excited now!

    • 10th July 2016 / 10:50 am

      I’m sure you’ll love it. This recipe is so good!

    • 14th July 2016 / 10:42 pm

      Thanks for the comment Kerstin. It tasted quite nice even with all the mistakes haha.

    • 29th July 2016 / 7:31 pm

      It tasted so nice. It’s from the Tanya Bakes recipe book.

  3. 29th July 2016 / 3:38 pm

    It looks JUST. SO. GOOD. I’m literally drooling over here *.*

  4. 31st July 2016 / 6:13 pm

    Never seen those candles before – very fun. Will have to keep an eye out for them in the shops. It’s always good to have fun things to hand!

  5. 5th August 2016 / 12:49 am

    OMG – looks divine!

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