Salted Caramel Cheesecake

Serves 10
Time 2 hours


2 packets plain rice crackers
¼ cup coconut sugar
⅓ cup pistachios
200g butter, melted


1.25kg cream cheese, room temperature
400g cream
2 tsp vanilla extract
½ cup caramelised condensed milk
1 cup coconut sugar
4 eggs


Line a round 22cm springform tin with baking paper and place on a baking tray. Preheat oven to 160°C.

Place the rice crackers, coconut sugar and pistachios in a food processor and blitz to a fine crumb. Pour in the melted butter and process again until combined. Press the mixture firmly into the base of the lined tin.

Place the cream cheese in the food processor with the cream, vanilla, caramelised condensed milk and coconut sugar and process until smooth. With the motor running, add the eggs and continue mixing until combined.

Pour the filling into the lined tin, then place into the oven to bake for 1.5 hours until golden brown.

Let cool before removing from the tin then dust with icing sugar to serve.