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Salted Caramel Cheesecake

A beautiful creamy caramel cheesecake topped with popcorn and a homemade salted caramel sauce.



  • 250g Digestives biscuits
  • 100g butter


  • 130g soft dark brown sugar
  • 60g unsalted butter
  • 250ml whole milk 
  • 1.5 tsp sea salt 
  • 1 tsp vanilla extract 
  • 1 tbsp cornflour mixed with 1 tbsp of cold whole milk
  • double cream 375ml


  • 100g Popcorn kernels
  • salted caramel sauce, recipe here
  • 1 tsp rapeseed oil



  1. Crush the digestive biscuits to a small crumb, mix with the melted butter and press into a lined springform tin.
  2. In a pan melt the sugar and butter.
  3. Stir in the milk and add the salt and vanilla and then bring the mixture to the boil.
  4. Mix in the cornflour paste and whisk until it thickens.
  5. Scoop on to a baking tray and lay clingfilm on top so it doesn’t form a skin.
  6. Whisk the double cream until it forms soft peaks and fold the cream through the custard.
  7. Pour the mixture on top of the biscuit base.
  8. In a pan on a medium heat place 1tsp of rapeseed oil and the popcorn kernels.
  9. Cover with a lid cook until the popcorn kernels stop popping.
  10. Place the popcorn on top of the filling and drizzle the salted caramel over the top.
  11. Serve & enjoy!


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