Salted Caramel Cheesecake
recipe

This delicious cheesecake combines salty pretzels with a sweet cream cheese filling. It’s the perfect blend of sweet and salty!
Preparation Time: 1 hour + 4 hours chilling time
Serving Size: 10-12 servings

Ingredients:

- 200 g salted pretzels
- 100 g almond flour
- 100 g butter (melted)
- 400 g cream cheese
- 200 g mascarpone cheese
- 200 g sweetened condensed milk
- 100 ml espresso coffee (cooled)
- 3 eggs
- 1 tsp vanilla extract
- 1/2 tsp salt
- Pretzel and toffee decorations

Instructions:

1. Prepare the crust: Crush the salted pretzels and almond flour in a bowl. Add the melted butter and mix well. Press the mixture firmly into a springform pan (approximately 23 cm in diameter) and refrigerate.
2. Make the filling: In a bowl, beat the cream cheese, mascarpone, and sweetened condensed milk until smooth. Add the cooled espresso, eggs, vanilla extract, and salt. Mix until well combined.
3. Bake the cheesecake: Pour the filling over the crust and bake in a preheated oven at 180°C (350°F) for about 50-60 minutes, until the cheesecake is set but still slightly soft in the center.
4. Cool down: Turn off the oven and let the cheesecake cool in the oven for about 1 hour. Then transfer it to the refrigerator and allow it to chill for at least 4 hours or overnight.
5. Decorate: Before serving, decorate the cheesecake with pretzel and toffee toppings.
Nutritional Information (per serving):
- Energy: 350 kcal
- Protein: 6 g
- Carbohydrates: 40 g
- Fat: 20 g
- Sodium: 0.5 g

Reviews: 3.6 (210 reviews) ★★★★★ share