Mary Berry Salted Caramel Cheesecake

Mary Berry’s Salted Caramel Cheesecake is a rich and creamy treat that has just the right amount of sweet and salty flavors. It is made with bread spread, caster sugar, eggs, and self-rising flour. It has a delicious caramel filling and a hint of fine sea salt. This treat is a hit with a lot of people and is sure to fill your cravings.

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💗 The Appeal of This Delicious Recipe

Irresistible Flavor. Creamy cheesecake, rich caramel, and a dash of sea salt create a flavor explosion that will leave you wanting more.
Easy To Make. This recipe requires no sophisticated procedures and uses simple materials and directions. Make a tasty cheesecake easily.
Crowd-Pleaser. This salted caramel cheesecake impresses at dinner parties and self-treats. Its creamy texture and sweet-salty balance please kids and adults.
Versatile And Customizable. Use your imagination with this recipe! Try different toppings or tastes to personalize. The cheesecake can be customized in countless ways.

📜 Mary Berry’s Salted Caramel Cheesecake Ingredients

225g (8 oz) baking spread, from the fridge
175g (6oz)caster sugar
55g (2oz)light muscovado sugar
4eggs
1 tsp vanilla extract
225g (8oz)self-raising flour
1 tsp baking powder
1 tbsp milk
1 x 379g incarnation caramel
½ tsp fine sea salt

For the icing:

250g (9oz)butter, very soft
250g (9oz)icing sugar
½ tsp fine sea salt
115g (4oz)salted caramel fudge, chopped into small pieces

👩‍🍳 Instructions For Mary Berry Salted Caramel Cheesecake

Preheat oven to 180°C/160°C Fan/Gas 4. Grease and line a 2 x 20cm sandwich pan with nonstick baking paper.
In a large dish, combine the baking spread, caster and light muscovado sugars, eggs, vanilla, flour, baking powder, milk, 3 tablespoons caramel, and salt. Whisk for 2 minutes with an electric hand whisk.
Place spoonfuls in prepared pans and level. Bake for 25–30 minutes in the preheated oven until thoroughly risen and pulled away from the tins. Let cool on a wire rack.
Measure butter and icing sugar into a large bowl to prepare the icing. Mix with an electric hand whisk until pale and creamy. Whisk in the salt and remaining caramel from the tin until barely combined. Avoid overbeating to avoid spilling.
Place one cake on a cake stand and cover with a third of the frosting. Put the second cake on top. Apply the remaining frosting to the cake’s sides and top. Sprinkle chopped fudge.
Cut and serve wedges.

💭 Recipe Tips

Use baking spread straight from the fridge to make sure the cheesecake crust is crispy and crumbly.
Be careful with how much sea salt you put in the caramel filling because too much can make the sweetness taste bad.
Don’t mix the cheesecake batter too much or it will get thick and heavy. Mix just until mixed for a result that is light and creamy.
Don’t change the ingredients, because doing so could change the way the cheesecake tastes and feels.
Let the cheesecake cool fully before putting it in the fridge to avoid condensation and keep the texture smooth and firm.

🍦 What To Serve With Salted Caramel Cheesecake?

Mary Berry Salted Caramel Cheesecake pairs well with a variety of accompaniments. For more taste and texture, you could serve it with a drizzle of extra caramel sauce, a dollop of whipped cream, or a sprinkle of crushed nuts.

🎚 How To Store Mary Berry Salted Caramel Cheesecake?

In The Fridge. To store the Traditional Mary Berry Salted Caramel Cheesecake, cover it tightly with plastic wrap or transfer it to an airtight container. Keep it refrigerated for up to 3-4 days to maintain its freshness and flavor.
In The Freezer. To freeze the Traditional Mary Berry Salted Caramel Cheesecake, it is best to freeze it before adding any toppings or icing. Wrap the cheesecake tightly in plastic wrap and place it in a freezer-safe container. It can be frozen for up to 2-3 months.

🚫 How To Reheat Mary Berry Salted Caramel Cheesecake?

No, heating up the Mary Berry Salted Caramel Cheesecake is not a good idea. This cheesecake is meant to be eaten cold because cooking it could change the way it tastes and feels. For a creamy and refreshing treat, it’s best to serve it right out of the fridge.

FAQs

How Do I Know When The Cheesecake Is Done Baking?

To know when the cheesecake is baking, gently shake the pan the center should jiggle slightly while the edges are set.

How Do I Prevent Cracks In My Salted Caramel Cheesecake?

To prevent cracks, avoid overmixing the batter, bake in a water bath, and let the cheesecake cool gradually.

Can I Use A Different Type Of Caramel Sauce If I Can’t Find Carnation Caramel?

Yes, you can use a different type of caramel sauce if Carnation caramel is unavailable. Choose a thick and creamy caramel sauce for best results.

Can I Substitute Baking Spread for Butter In This Cheesecake Recipe?

Yes, you can substitute baking spread with an equal amount of butter in this cheesecake recipe. Ensure the butter is cold and cut it into small pieces before using.

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