I'm always really excited to create a new recipe for you and I've been dreaming about creating this dairy free salted caramel cheesecake for some time. I think it might have come to me in a dream and I just knew I had to get it up on the blog so your family could enjoy it too this festive season. Not only is it delicious, it's really quick and easy to make, especially if you use purchased gluten free biscuits.
I took a few minutes to make a batch of homemade gluten free biscuits. You can find my recipe here. I didn't let the biscuit dough sit in the fridge or carefully roll it because I was making biscuit crumbs with it. I just quickly made the dough, rolled it into balls, pressed them flat and tossed them into the oven for about 18 minutes until they were golden - you want them pretty firm so they make nice dry crumbs. You will only use half of the batch and can enjoy the other half with a cuppa ;-)
I did have a few goes at this recipe to get it just right and did start without gelatin. It tasted every bit as good but was quite soft. I popped it in the freezer for half an hour before serving which firmed it up a bit so if you are vegan or can't use gelatin you could also do that, or you could experiment with agar.
You could also just use the Nature's Charm Coconut Salted Caramel Sauce to start with which I did initially but I only had one jar so I needed to go with just the caramel for further attempts. We found it a little sweet using the whole 400g jar of caramel and 300g seemed about right for us so I suggest you taste it and alter the sweetness to suit your family. You could also check the saltiness too and add a little more or less if you want to.
I did find that a little of the mixture leaked out of my springform pan so you might like to pop a plate under it so it doesn't spill in the fridge. I recommend you use a good quality springform pan to stop this happening.
Gluten free, wheat free, dairy free, soy free, egg free, nut free
185g biscuits for the base - I use this recipe
¼ cup (110g) coconut oil
2 cans Nature's Charm Coconut Whipping Cream, refrigerate for at least a day before using
300g Nature's Charm Coconut Caramel Sauce, room temperature
¼ tsp salt
1 tbsp gelatin
¼ cup boiling water
Dairy free chocolate to decorate, melted
Enjoy! Lisa x
Comments will be approved before showing up.