Gluten Free Salted Caramel Cheesecake

Gluten Free Salted Caramel Cheesecake – an ideal centrepiece for a special occasion

This weekend we went to our friends housewarming, and to meet their new kitten. They are a fan of my pavlova, but I thought I would try out a baked cheesecake on them this time and they were not disappointed. We forgot to serve it with the ice cream that they’d bought to go with it, but it was delicious on its own.

You could substitute the salted caramel for a fruit flavouring or maybe even chocolate – whatever your heart desires, really! Part of the fun of this cheesecake is the bold and attractive topping, but if you’re going for a fruit option then decorate the top with fresh fruit, or if you picked chocolate then something like Daim bars or chocolate buttons would be perfect.

Gluten free digestive biscuits are often quite sweet and soft, so to get a firmer base on your gluten free salted caramel cheesecake, pick a firmer, crunchier biscuit – I went for gluten free Hob Nobs – to beef up the base. That’s actually a great tip for all cheesecakes, though, and not just gluten free ones!

The gluten free salted pretzels I used in the base helped to add to the crunch, but were also great for adding extra sea salt flavour to the overall taste. I wouldn’t recommend using them if you’re not making a salted caramel flavour cheesecake.

Print Recipe

Gluten Free Salted Caramel Cheesecake

Course

Cakes

Cuisine

American

Prep Time

30 minutes

Cook Time

40 minutes

Servings

Ingredients

Base

• 100 g Butter melted
• 200 g Gluten Free Hob Nobs
• 50 g Gluten Free Salted Pretzels

Topping

• 750 g Cream Cheese full fat
• 300 g Salted Caramel Sauce
• 150 g Caster Sugar
• 2 tbsp Gluten Free Plain Flour
• 4 Eggs
• 1 tsp Vanilla Extract

Course Cakes Cuisine American Prep Time 30 minutes Cook Time 40 minutes Servings Ingredients Base 100 g Butter melted 200 g Gluten Free Hob Nobs 50 g Gluten Free Salted Pretzels Topping 750 g Cream Cheese full fat 300 g Salted Caramel Sauce 150 g Caster Sugar 2 tbsp Gluten Free Plain Flour 4 Eggs 1 tsp Vanilla Extract

Instructions

1. Heat oven to 180C/160C fan/ gas 6
2. Butter a 20cm springform cake tin and line the base with greaseproof paper. Blitz the biscuits and the pretzels in a food processor and mix the biscuits with the melted butter. Place the tin on a tray and bake for 10 mins, remove from the oven to cool
3. Add the cream cheese into a bowl with 3 tbsp of the caramel sauce, the vanilla, sugar and flour, and beat until smooth (this is easiest with an electric whisk)
4. Beat in the eggs, one at a time, until the mixture is think and smooth - it will look custard like
5. Pour the mixture over the biscuit base and cook in the over for 10 minutes
6. Reduce the temperature to 140C/120C fan/gas 1 and continue to bake for 25-30 mins until there is a slight wobble in the middle
7. Turn off the heat and with the door ajar leave the cheesecake to cool. Leaving the cake in the oven overnight is ideal. Once cooled keep in the fridge until needed. (If you put into the fridge while it is still warm it is more likely that the top will crack)
8. When you are ready to serve remove the sides of the tin (You may need to run round the edges with a knife).
9. Spread the remaining salted caramel sauce over the top of the cheesecake. You can add any further decoration that you would like at this point, in mine I have covered in toffee popcorn and pretzels (don't add these too early as they will go soggy after sitting in the fridge overnight)