Salted Caramel Custard Cheesecake

Impress your guests with a Salted Caramel Custard Cheesecake—rich, creamy, and topped with indulgent caramel, it’s the ultimate festive showstopper!

Recipe by Tiffany Kate-Lyn Matthews 
Serves: 4 – 6 
Preparation time: 25 – 30 minutes 
Cooking time: 45 minutes, plus 1 hour to chill

Ingredients:

 

For the base:

  • 2 cups coconut biscuits, crushed
  • ½ cup unsalted butter, melted


For the filling:

  • 690g plain cream cheese, softened
  • 2 eggs
  • 220g sweetened condensed milk
  • 1 cup Clover Vanilla Custard
  • 1 tsp vanilla essence 


For the salted caramel:

  • 1 cup granulated sugar

  • ½ cup fresh cream
  • 
2 Tbsp water
  • 
3 Tbsp salted butter
  • 
1 Tbsp maldan salt or salt flakes


To serve:

  • Salted pretzels

How To Make Cheesecake

  1. Preheat oven to 150°C. Grease and line a 15cm or 17cm springform cake tin and set aside. In a large bowl mix together crushed biscuits and melted butter until well combined, then transfer and press the mixture into the bottom of the prepared cake tin using a measuring cup.  In a large bowl add in cream cheese, use an electric hand mixer and beat until softened and smooth, then beat in eggs one at a time, followed by the condensed milk, vanilla essence and Clover Vanilla Custard, continue mixing until well combined and smooth, pour the mixture over the crust and bake in the oven for 25 – 35 minutes. The cheesecake is ready when the top is slightly brown, and centre is jiggly. Allow the cheesecake to cool down completely, then place into the refrigerator for at least 1 hour before serving.
  2. Meanwhile prepare the salted caramel. Place sugar and water in a saucepan over medium heat and stir until the sugar dissolves. Allow the sugar to come to a boil, and let it boil until the sugar develops a golden amber colour. Pour the cream into the caramel and mix using a wooden spoon. Once the cream is combined add in butter and stir until melted through, lastly stir in salt flakes.
  3. Once the cheesecake has chilled, carefully remove it from the springform tin and transfer to cake stand or serving plate, then top with salted caramel. Garnish with salted pretzels and enjoy!