Salted caramel cheesecake…..inspired by the one from Nando’s.
The caramel cheesecake from Nando’s IS SO GOOD, a 10/10. But I feel like I never really hear anyone talk about it. Sometimes the main reason why I go to Nando’s is just for this cheesecake. It’s extremely underrated and I think it deserves more attention.
Anyway, I wanted to try to recreate it!
A few tips:
1) In the recipe, I mentioned that you should use room temp cream cheese and warm double cream. This is important because later on you’re going to be adding melted white chocolate. If the batter is too cold when you add this, the chocolate will set straight away.
But if this does happen, it is still ok. It will just be like having chocolate chips in a cheesecake, this is not the goal but I mean it’s not a bad thing.
That’s all, I hope you like this recipe!
Salted Caramel Cheesecake
- For the caramel:
150g granulated sugar
75g unsalted butter (at room temperature)
90ml warm double cream
1/4 teaspoon salt
- For the biscuit base:
350g digestive biscuits
- For the cheesecake batter:
200g granulated sugar
60g corn flour
800g cream cheese (at room temperature)
1 tablespoon vanilla extract
300ml warm double cream
160g white chocolate
- Making the caramel:
- Add the sugar into a pot that has high sides. Place this pot over medium heat and keep heating the sugar, whiles stirring, until it has all melted and turns a deep caramel colour.
- Immediately take this off the heat and mix in the butter. Then slowly pour in the cream, whiles mixing. Then just add in the salt.
- Pour this into a bowl and leave aside to cool.
- Making the biscuit base:
- At this point, pre-heat your oven to 170c/325f. Also grease and then line the bottom and sides of a 9 inch cake tin with some baking paper.
- Crush your biscuits using a food processor or just put them into a food bag and hit them with a rolling pin.
- Melt the butter, then mix this with the crushed biscuits. Add this mixture into the tin and press it down until you get an even, smooth layer. Leave this tin aside.
- Making the cheesecake batter:
- Add the sugar, flour, cream cheese and vanilla into a large bowl and mix these together until smooth.
- Pour in some of the warm, mix this in, then pour in some more and mix again. Keep doing this until all the cream has been mixed in. I don't recommend adding in the cream all at once, it won't mix in very well if you do this.
- Now melt the chocolate in a microwave, mix this into the batter too.
- Baking the cheesecake:
- Add half of this batter into the tin, then add half of the caramel on top of this. You want the caramel to be runny for this, if it has gone too thick just heat it up in your microwave.
- Add the other half of the batter on top of this caramel layer, then finally add the rest of the caramel on top. Now just use a knife to swirl everything around
- Place this tin into a larger baking/roasting tray that has high sides. Pour some boiling water into this tray. You want the water to reach halfway up to the tin with the cheesecake in.
- Carefully place this into the oven and bake for around 40-60 minutes. This time will vary, just keep an eye on it. It is done when the edges look set, but the centre is still wobbly.
- Once it has baked, turn the oven off, open the door slightly and leave the cheesecake in there for 1 hour.
- Now put it in the fridge overnight to completely set, the next day take it out of the tin, cut into it and then enjoy!