SLICE OF HEAVEN Cheesecakes!

Whether your cheesecake preference is for cold and creamy or baked and fluffy, we have the do-ahead dessert that’s right for you. Resistance is futile…

Salted Caramel and Pretzel Cheesecake

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

Hands-on time 20min, plus 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 (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.

3 Using a handheld electric whisk, beat together cream cheese, icing sugar and 50g (2oz) caramel until smooth. Add double cream and whisk again to 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, then chill for at least 6hr, or overnight, until firm.

5 When ready to serve, transfer to a cake stand or plate, removing the baking parchment. Top with pretzels, if you like, and serve in slices. 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.