Prepare the Tin:
Line an 8×8-inch tin with parchment paper, ensuring the paper extends slightly over the edges. This makes it easier to remove the bars from the tin once they’ve set.
Make the Biscuit Base:
In a large mixing bowl, combine the finely crushed digestive biscuits and melted butter. Mix until the mixture resembles wet sand. Press this mixture firmly into the base of the prepared tin, creating an even layer. Chill the base in the fridge while you prepare the filling.
Make the Cheesecake Filling:
In a separate bowl, beat the cream cheese, salted caramel sauce, and icing sugar together using an electric mixer until smooth and no lumps remain. Once combined, spread the cheesecake filling evenly over the chilled biscuit base. Use a spatula or the back of a spoon to smooth it out.
Add the Caramel Topping:
Melt the salted caramel sauce in the microwave for about 30 seconds (it might need less time). Stir until smooth and pourable, then let it cool for a couple of minutes so it’s not piping hot. Gently pour the caramel sauce over the cheesecake filling, spreading it evenly. If you want a thicker topping, you can add another layer of caramel sauce.
Chill and Decorate:
Return the tin to the fridge and chill for at least 4 hours, or overnight to allow the cheesecake and topping to set properly. Before serving, place small fudge chunks around the edge of the cheesecake to create a border, and sprinkle flaky sea salt over the top for a decorative and flavorful finish. If you don’t want an extra salty topping, feel free to skip the sea salt.
Slice and Serve:
Once chilled and set, carefully remove the cheesecake slab from the tin using the parchment paper. Slice into squares and serve. Enjoy the sweet and salty goodness!
