4 GH SPECIAL RECIPE EDITION 2020
PLEASE!
Salted-caramel
& Pretzel Cheesecake
This super-simple no-bake cheesecake is a real crowd-
pleaserHands-on Time 20 minutes, plus chilling Cooking Time
5 minutes Serves 10
FOR THE BASE
75g butter, melted, plus extra to grease
125g Oreo Chocolate Flavoured Creme biscuits
50g salted pretzels
FOR THE FILLING
500g full-cream cream cheese
100g icing sugar, sifted
100g tinned caramel
200ml double cream
pinch of salt
40g salted pretzels, roughly chopped (optional)- Lightly grease a 20cm round springform tin and line
base and sides with baking paper. - For the base, whizz biscuits and pretzels in a food
processor until finely crushed. (Alternatively, bash in
a food bag with a rolling pin.) Add melted butter and
pulse/mix until the mixture clumps together. Press
into base of the prepared tin, levelling with the back
of a spoon. Chill until needed. - Using a hand-held electric whisk, beat together cream
cheese, icing sugar and 50g caramel until smooth. Add
double cream and whisk again to soft peaks. Scrape into
the tin and smooth to level. - Mix remaining caramel with the pinch of salt, then
dollop small spoonfuls on top of the cream-cheese layer.
Use a toothpick or skewer to swirl the caramel into the
cream-cheese mixture, then chill for at least 6 hours, or
overnight, until firm. - When ready to serve, transfer to a cake stand or plate,
removing the baking paper. Top with pretzels, if you like,
and serve in slices.
EACH SERVING About 1 860kJ, 5g protein, 33g fat (21g
saturated), 32g carbohydrate (21g total sugars), 0g fibre.
GET AHEAD Make to end of Step 4 up to 2 days ahead;
keep chilled. Complete recipe to serve.
TRENDING NOW
GH TIP
An easy way to line the
base of a springform tin
is to lay baking paper
over the base, place the
tin ‘collar’ on top, then
clip in place so the paper
is stretched tightly over
Salted-caramel the base.
&PretzelCheesecake
Thissuper-simpleno-bakecheesecakeisarealcrowd-
pleaserHands-on Time 20 minutes, plus chilling Cooking Time
5 minutes Serves 10
FOR THE BASE
75g butter, melted, plus extra to grease
125g Oreo Chocolate Flavoured Creme biscuits
50g salted pretzels
FOR THE FILLING
500g full-cream cream cheese
100g icing sugar, sifted
100g tinned caramel
200ml double cream
pinch of salt
40g salted pretzels, roughly chopped (optional)- Lightly grease a 20cm round springform tin and line
base and sides with baking paper. - For the base, whizz biscuits and pretzels in a food
processor until finely crushed. (Alternatively, bash in
a food bag with a rolling pin.) Add melted butter and
pulse/mix until the mixture clumps together. Press
into base of the prepared tin, levelling with the back
of a spoon. Chill until needed. - Using a hand-held electric whisk, beat together cream
cheese, icing sugar and 50g caramel until smooth. Add
double cream and whisk again to soft peaks. Scrape into
the tin and smooth to level. - Mix remaining caramel with the pinch of salt, then
dollop small spoonfuls on top of the cream-cheese layer.
Use a toothpick or skewer to swirl the caramel into the
cream-cheese mixture, then chill for at least 6 hours, or
overnight, until firm. - When ready to serve, transfer to a cake stand or plate,
removing the baking paper. Top with pretzels, if you like,
and serve in slices.
EACH SERVING About 1 860kJ, 5g protein, 33g fat (21g
saturated), 32g carbohydrate (21g total sugars), 0g fibre.
GET AHEAD Make to end of Step 4 up to 2 days ahead;
keep chilled. Complete recipe to serve.
TRENDING NOW
GH TIP
An easy way to line the
base of a springform tin
is to lay baking paper
over the base, place the
tin ‘collar’ on top, then
clip in place so the paper
is stretched tightly over
the base.