No Bake Cheesecake packed full of a Salted Caramel, its creamy, its delicious, and its heavenly salted caramelly – with popcorn. A delicious dessert perfect for every occasion!

For the Salted Caramel:
1 cup (200g) granulated sugar
2 Tablespoons water
1 teaspoon lemon juice, freshly squeezed
6 Tablespoons (90g) butter, room temperature cut up into pieces
1/2 cup (120ml) heavy cream, at room temperature
1 teaspoon salt

For the cheesecake:
130 g Biscuits (Lotus Biscoff)
2 Tablespoons milk
750 g Cream cheese, full fat
150 g Salted Caramel
1/2 Tablespoon lemon juice, freshly squeezed

Decorations
100 g salted Caramel
2 cups Toffee Popcorn


Directions:
For the Salted Caramel:
1. Into the large saucepan (avoid using non-stick) add sugar, water and lemon juice. Heat over medium heat until it begins to bubble around the sides and sugar is mostly dissolved.
2. Increase heat to medium-high and cook until it boils and turns to a clear syrup. Do not stir.
3. Continue cooking at a boil, and once it starts to turn golden, swirl the pan to help it colour evenly. Using high heat is necessary to keep all of the sugar crystals melted, however you can reduce heat slightly if necessary to control the colouring. Continue to cook until it turns amber. This will take 6-8 minutes. Swirl the pan as needed to promote even cooking.
4. Reduce the heat and carefully add the butter until melted and combined.
5. After the butter has melted and combined with the caramelized sugar, stir constantly as you very slowly pour in the heavy cream. Since the heavy cream is colder than the hot caramel, the mixture will rapidly bubble when added. After all the heavy cream has been added, stop stirring and allow to boil for 1 minute. It will rise in the pan as it boils.
6. Remove from heat and stir in the salt. Allow to slightly cool down before using. Caramel thickens as it cools.
7. Cover tightly and store for up to 1 month in the refrigerator. Caramel solidifies in the refrigerator. Reheat in the microwave or on the stove to desired consistency.

For The Cheesecake:
1. Crush the biscuits into a fine crumbs. Pour in the milk and mix until damp and sandy. Tip the mixture into a 7 inch (18cm) springform cake tin and use a spoon to press it into an even layer in the base of the tin.
2. For the filling, mix together the soft cheese, salted caramel sauce, lemon juice. Spoon the filling over the base and smooth the top with the back of the spoon. Lightly tap the pan on a solid surface to get rid of any bubbles. Place the pan onto the plate and pop in to the fridge to chill for at least overnight.
3. To serve, carefully remove the cheesecake from the tin and put onto a serving platter or cake stand. Pour over the salted caramel, decorate with caramel pop corn before serving.
4. Store in the fridge 3 days or freeze up to 1 month.


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