Serves 10-12
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For the blondie base:

For the filling:

For the blondies on top:

For the salted caramel sauce:

  1. Preheat the oven to 180°C/160°C fan/ gas mark 4. Grease and line a 25.5 cm springform tin.
  2. To make the blondie base, whisk the butter, brown sugar and eggs together until pale in colour. Add the vanilla extract, flour and a pinch of salt, and incorporate using a spatula. Pour the mixture into the tin, and level it using a spatula. Bake for 25-30 minutes or until lightly golden on top.
  3. To make the filling, whisk the cream cheese, vanilla extract and icing sugar together until smooth using an electric mixer. Add the caramel and whisk again until smooth and lump-free. Pour in the double cream and salt flakes, and continue to whisk for a couple of minutes until very thick and mousse-like. The mixture will hold, like meringue, when finished mixing. Once mixed, spread over the blondie base and leave to set in the fridge overnight.
  4. To make the blondies for the top, preheat the oven at 180°C/160°C fan/ gas mark 4 and line a 20 x 20cm tin with baking parchment.
  5. Whisk the butter, brown sugar and egg together until pale in colour. Add the vanilla extract, flour and salt and incorporate using a spatula.
  6. Pour the mix into the tin and level it using a spatula. Bake for 15 minutes or until lightly golden on top. Once cooled, slice into squares.
  7. Remove the cheesecake from the tin and carefully peel the baking parchment from the sides of the cheesecake. Serve the cheesecake with the extra blondies on top, a drizzle of caramel sauce and a sprinkle of flaky salt.

Nutrition Facts

Per serving: 828kcals, 39.2g fat (23.2g saturated), 111.9g carbs (76.7g sugars), 10.8g protein, 1g fibre, 0.361g sodium

Freezer-friendlySweet thingsCheesecakeVegetarian

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