Sesame Brittle and Salted Caramel Cheesecake

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This is a delicious creamy no bake cheesecake with a biscuit base and salted caramel sauce running through. It is layered with sesame brittle to give it an amazing crunchy texture in the middle and gorgeous flavours.

For the Sesame Seed Brittle
120g granulated sugar
4 tbsp water
60g sesame seeds

For the Cheesecake
250g chocolate digestives, crushed
100g unsalted butter, melted
600ml cream cheese
50g icing sugar
400ml double cream
4 tbsp salted caramel sauce

– Grease a 23cm spring-form cake tin.

– Spread the sesame seeds out on a lined baking sheet.

– Place the sugar and water in a pan and bring to a simmer. When it turns golden brown and starts to bubble pour it over the sesame seeds. Leave this to cool completely.

– Mix the crushed digestives and butter in a bowl. Pour this onto the base of the cake tin and press it to the edges. Place it in the fridge for 10 minutes.

– Place the cream cheese in a stand mixer and whisk for 1 minute.

– Add the icing sugar and double cream, and whisk for 2-3 minutes.

– Add the caramel sauce and whisk for 1 minute.

– Break apart the sesame brittle and set aside a few pieces for decorating. Place the rest in a blender and blitz to a powder.

– Pour half the cream cheese mixture into the cake tin and spread to the edges.

– Add the powdered brittle and then top with the remaining cream cheese mixture. Place it in the fridge overnight.

– Remove the cake from the fridge and the tin, and place on a cake stand.

– Decorate with a drizzle of caramel sauce and the reserved brittle.

Time to tuck in!

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