SALTED CARAMEL & PRETZEL CHEESECAKE (COVER RECIPE)

SERVES 8

Begin this recipe at least 6 hours ahead.

200g salted pretzels, roughly crushed 200g digestive biscuits 350g unsalted butter, melted, cooled 400g brown sugar 450ml thickened cream 3 titanium-strength gelatine leaves 450g cream cheese, chopped, softened 250g dulce de leche (from gourmet

food shops)

PECAN SHORTBREAD CRUMBLE, OPTIONAL, TO SERVE

90g unsalted butter, chopped, softened 70g caster sugar 125g plain flour 1 tsp vanilla extract 50g chopped pecans (we used

Woolworths Macro)

Place pretzels in a food processor and whiz until finely chopped. Add biscuits and whiz until crumbs. Add 250g melted butter and whiz to combine. Press into base and side of a 22cm, 5cm deep loose-base fluted tart pan. Chill until needed.

Place remaining 100g melted butter in a saucepan with brown sugar over medium-low heat. Stir until sugar has dissolved. Add thickened cream and simmer for 10-12 minutes or until thick. Meanwhile, soak gelatine leaves in a bowl of cold water for 5 minutes to soften. Squeeze out excess water and stir into hot cream mixture to dissolve. Remove from heat and cool to room temperature.

Place cream cheese in the bowl of a stand mixer with the whisk attachment and whisk until smooth. Gradually add cooled cream mixture and whisk until combined. Pour into chilled tart pan and refrigerate for 6 hours until firm and set.

Meanwhile for the crumble, preheat oven to 180°C. Line a baking tray with baking paper. Place butter, sugar, flour and vanilla in the bowl of a stand mixer with the paddle attachment. Beat gently for 1-2 minutes or until a smooth dough. Add pecans and 1/2 tsp salt flakes and beat to combine. Break into 5cm pieces, place on lined tray and bake for 20 minutes or until golden. Remove from oven and cool completely. Crumble into smaller pieces.

Spread dulce de leche over cheesecake and scatter with crumble, to serve.