Salted Caramel and Pretzel Cheesecake

This super-simple no-bake cheesecake is a real crowd-pleaser.

Hands-on time 20min, plus (overnight) chilling. Cooking time 5min. Serves 10

FOR THE BASE

75g (3oz) butter, melted, plus extra to grease 125g (4oz) Bourbon biscuits 50g (2oz) salted pretzels

FOR THE FILLING

500g (1lb 2oz) full-fat cream cheese 100g (3½oz) icing sugar, sifted 100g (3½oz) Carnation caramel 200ml (7fl oz) double cream Pinch sea salt flakes 40g (1½oz) salted pretzels, roughly chopped, optional

1 Lightly grease a 20.5cm (8in) round springform tin and line base and sides with baking parchment.

2 For the base, whizz Bourbons and pretzels in a food processor until finely crushed (or bash them in a food bag with a rolling pin). Pulse/mix in melted butter until mixture clumps together. Empty into lined tin and press to level with the back of a spoon. Chill until needed.

3 Using a handheld electric whisk, beat together cream cheese, icing sugar and 50g (2oz) caramel until smooth. Add double cream and whisk again until mixture holds soft peaks. Scrape into the tin and smooth to level.

4 Mix remaining caramel with the pinch of sea 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. Chill for 6hr or, ideally, overnight, until firm.

5 To serve, transfer to a cake stand or plate. Top with pretzels, if you like, and serve. PER SERVING 445cals, 5g protein, 33g fat (21g saturates), 32g carbs (21g total sugars), 0g fibre GET AHEAD Make to end of step 4 up to 2 days ahead; keep chilled. Complete recipe to serve.