Salted Caramel Cheesecake
recipe

A rich cheesecake that combines salty pretzels with a sweet cream cheese filling, finished with a delicious toffee drizzle and pretzel decoration.
Preparation Time: 1 hour + chilling time
Serving Size: 12-14 servings

Ingredients:

- 200 g salted pretzels
- 100 g almond flour
- 75 g butter (melted)
- 400 g cream cheese
- 200 g mascarpone cheese
- 1 dl condensed milk
- 2 dl sour cream
- 2 large eggs
- 1 dl sugar
- 2 tbsp strong espresso
- 1 tsp vanilla extract
- Salt (to taste)
- Toffee sauce (for decoration)

Instructions:

1. Preheat the oven to 175°C (350°F) and grease a springform pan.
2. Crush the salted pretzels and mix with almond flour and melted butter. Press the mixture firmly into the bottom of the pan.
3. In a bowl, beat together the cream cheese, mascarpone, condensed milk, sour cream, eggs, sugar, espresso, and vanilla extract until smooth.
4. Add a pinch of salt to the mixture and mix well.
5. Pour the filling over the prepared crust and smooth the top.
6. Bake in the oven for about 60 minutes. Allow to cool at room temperature, then transfer to the refrigerator to chill for at least 4 hours or overnight.
7. Before serving, drizzle the cheesecake with toffee sauce and decorate with pretzels.
Nutritional Information (per serving):
Calories: 350 kcal
Protein: 7 g
Carbohydrates: 30 g
Fat: 22 g
Sugars: 15 g

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