PREPARE YOUR SALTED CARAMEL POPCORN CHEESECAKE

This recipe from Smeg is perfect for those with a sweet tooth. Simple but delicious, it's perfect for any occasion, or if you just want to bake!

INGREDIENTS

325g digestive biscuits, broken
135g unsalted butter, melted
450g cream cheese
1tsp vanilla bean extract
150g caramel
1tsp Maldon Sea flakes
100g icing sugar, sifted
300ml double cream
Toffee sauce and popcorn to decorate

METHOD

Place the digestive biscuits into a bowl and break down the biscuits. If you have a smeg stand mixer, attach the flat beater attachment, and select speed setting 2.
Once a crumb consistency has been achieved, pour in the melted butter.
Press the mixture into an 8inch springform tin, and chill.
Meanwhile, in a clean mixer bowl, place the cream cheese, vanilla bean extract, caramel and salt, and combine.
Add the cream and icing sugar. Whisk until the mixture forms a thick, whipped cream consistency.
Pour the mixture over the biscuit base and chill for at least 1 hour.
Remove from the tin and decorate with drizzles of toffee sauce and popcorn.