Caramel cheesecake

Caramel cheesecake

Molasses flavour from muscovado sugars and a topping of thinly sliced fudge... this make-ahead pud is pure indulgence

Difficulty and servings

Moderately easy

Serves 8

Preparation and cooking times

Preparation time

Prep 25 mins

plus overnight chilling

Method

  1. Gently melt the butter in a small pan over a low heat. Place the digestives in a plastic bag and crush to fine crumbs using a rolling pin; you can also do this in a food processor. Tip them into the pan with the melted butter, stir to coat, then transfer to a 20cm springform cake tin (9cm deep). Using the back of a spoon, press them into the base, making sure you seal the edges. Place in the fridge while you prepare the next stage.
  2. If using leaf gelatine, place in a bowl, cover with cold water, soak for 5 mins, then drain. Pour 3 tbsp boiling water over the soaked gelatine and stir to dissolve. If using a sachet, see Know-how, below.
  3. Place the crème fraîche in a small pan with the muscovado sugars and a pinch of sea salt, then gently heat, stirring constantly with a wooden spoon until the mixture liquefies and the sugar has dissolved. Give the mixture a quick whisk to get rid of any lumps. It should be warm, roughly the same temperature as the gelatine solution. Stir the gelatine and vanilla extract into the crème fraîche mixture, transfer to a bowl and cool.
  4. Place the ricotta in a food processor and whizz until smooth, then add the crème fraîche mixture and whizz again. Pour this on top of the cheesecake base. Cover with cling film and chill overnight.
  5. Run a knife around the sides of the tin, then undo the clip and remove it. Transfer to a plate or leave the cheesecake on the base for ease of serving. Pile the fudge flakes in the centre and dust with icing sugar. Cover and chill until required.
Try

Know-how

If using powdered gelatine, sprinkle it onto about 3 tbsp of boiling water in a small bowl, leave for 3-4 mins, then stir to dissolve. If the gelatine has not completely dissolved, stand the bowl in another bowl of just-boiled water for a few mins, then stir again. Alternatively, set the bowl over a pan with a little simmering water in it.

PER SERVING

498 kcalories, protein 8g, carbohydrate 40g, fat 35 g, saturated fat 22g, fibre 0g, sugar 30g, salt 0.59 g

Recipe from Good Food magazine, April 2009.

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Latest comments and suggestions

Results 1-20

  • Binder photo Ratbags

    02 April 2009

    Ratbags rated and commented on this recipe

    5 stars

    I made this cheesecake last weekend when I didn't have a clue what to do for pudding for a dinner party - last minute decision to make the night before. I was suprised at how easy it was and that it turned out exactly like the picture and tasted great! It's definately one to make again!

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  • Binder photo motheaton

    08 April 2009

    motheaton commented on this recipe

    We have a vegetarian in the family so cheesecakes with gelatine are out, I would love to make the caramel cheesecake I wish you would offer alternative ingredients. I have used vegetarian jelly to set my sharp lemon cheesecake (a Mary Berry recipe) but it sets too quickly

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  • Binder photo Miggymoo

    10 April 2009

    Miggymoo commented on this recipe

    I made this cheesecake to impress some friends I'd invited round for dinner. Being a relative newcomer to homebaking, I was pretty pleased with myself as it turned out looking just like the picture. It was my first time using gelatine but it set just fine and tasted delicious, not too rich like some of the other calorific cheesecakes I've tried!! For the fudge topping I just bought some small fudge sweets and grated. If I'd change anything, just a bit more base as it did have to be spread a little thin.

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  • Binder photo shez

    12 April 2009

    shez rated and commented on this recipe

    3 stars

    Made this but added 50% more base as I do like a good thick base on my cheesecake! This is a light cheesecake and quite refeshing after a full lamb dinner. Really easy to make but I didn't feel it tasted as great as it could have done.

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  • Binder photo cakeanyone?

    12 April 2009

    cakeanyone? rated and commented on this recipe

    2 stars

    I agree with shez above. It looks incredible but the taste was a bit bland (even though I'd added a couple of tbspns of baileys to try and add a bit of depth to the flavour). The texture was a bit odd too - even though the ricotta was whizzed up until nice and smooth, it was a bit grainy. Served with homemade vanilla icecream which helped but there're better recipes so won't be trying this one again.

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  • Binder photo Lesley

    16 April 2009

    Lesley rated and commented on this recipe

    4 stars

    I made this for a family dinner on Easter Monday and everyone loved it. My husband never eats chesecake but he had two helpings. I used the vegetarian gelatine and had no problems. I never usually make this kind of cheesecake as I prefer baked ones, but this was incredibly easy and I wouyld definately do it again

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  • Binder photo Pip-a-doodle

    26 April 2009

    Pip-a-doodle rated and commented on this recipe

    4 stars

    I made this when it came out in the magazine. The picture looked so appealing. Although I loved the taste, I did think that it would have tasted slightly more of caramel. Still a winner though and it all vanished at an amazing rate of knots.

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  • Binder photo macrazie

    24 May 2009

    macrazie commented on this recipe

    This dessert looked really spectacular. The fudge and icing sugar look really good. However it is a it fiddly and time-consuming, and the taste really lets it down. How disappointing. No hint of 'caramel' just muscovado flavour - and the ricotta and creme fraiche give it a really tart flavour. Spend your time making a nice fruit cheesecake or something sweeter.

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  • Binder photo Belkey

    26 May 2009

    Belkey rated and commented on this recipe

    4 stars

    This was soooooo easy and I liked the taste. My guests all thought it lived up to the caramel name, but I agree that I that I could taste the muscovado, but that is probably because I knew it was there.

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  • Binder photo MrsH

    14 August 2009

    MrsH rated and commented on this recipe

    3 stars

    I made this for a family event and it definitely had the wow factor - looked exactly like the picture but the taste was dispappointing, tasted like diet toffee yoghurts!!

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  • Binder photo bethh

    20 September 2009

    bethh rated and commented on this recipe

    5 stars

    This Was a Perfect Recipe - Used It For My GCSE Product And Turned Out Really Well. Delightfull And Lovely To Eat :P . It Looked GREAT :D Did Taste More Toffee And Fudge Rather Than a Caramel Taste But Still Was a Big Hit , Will Be Making It Again VERY Soon :D

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  • Binder photo gertan

    18 October 2009

    gertan rated and commented on this recipe

    5 stars

    Perfect recipe. It so easy and delicious too. Everyone like it. You can make it in a few minutes. I'll make it as soon as possible.

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  • Binder photo SophieCakes

    20 October 2009

    SophieCakes rated and commented on this recipe

    5 stars

    First cheesecake iv ever made by myself! a complete yummy success !

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  • Binder photo sunshine21

    29 October 2009

    sunshine21 commented on this recipe

    Really liked this cheesecake too as did my dinner guests! Looked exactly like the picture aswell so will definitely make it again.

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  • Binder photo Ange

    06 December 2009

    Ange commented on this recipe

    I have made this 3 times now and each time it goes down a treat, a real crowd pleaser! It is one of my personal cheesecake favourites!

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  • Binder photo Kim

    21 July 2010

    Kim rated and commented on this recipe

    5 stars

    Had some friends round and had this amazing dessert - and everyone commented on it - the best they have ever tasted!!!!

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  • Binder photo KELLY COOKS

    11 November 2010

    KELLY COOKS rated and commented on this recipe

    5 stars

    Amazing, I made it on the mornng and had to put it in the freezer for about 1 hr to help it set for Sunday Lunch and it was still yummy. Everyone asked for seconds as it was so light and tasty. I was amazed at the flavour in the cheesecake considering it is only sugar and vanilla, could easily decorate it with whatever one liked, fudge worked well but next time I may try decoratng it with chocolate shards.

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  • Binder photo Louise Smith

    17 December 2010

    Louise Smith rated and commented on this recipe

    5 stars

    I've mad ethis 3 times now - easy to follow recipe and it is perfect every time.

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  • Binder photo Sarah

    21 March 2011

    Sarah rated and commented on this recipe

    5 stars

    Really easy and really yummy. Used hobnobs for base and didn't top with fudge, just a dusting of icing sugar which made it all shiny. definitely would make again.

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  • Binder photo claire

    14 June 2011

    claire rated and commented on this recipe

    5 stars

    This is delicious all my family loved it it is a bit tricky to make i had to do the jelatin crystals twice as its the first time i have used them but i think if you keep stiring them in the hot water it helps dont leave them or they set hard!was worth the time it took to make topped mine with thorntons fudge yummy

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Difficulty and servings

Moderately easy

Serves 8

Preparation and cooking times

Preparation time

Prep 25 mins

plus overnight chilling

Ingredients

  • 50g unsalted butter
  • 140g plain digestive biscuits

FOR THE FILLING

  • 4 gelatine leaves (I used Supercook), cut into wide strips (or 1 x 11g sachet, see Know-how, below)
  • 400g crème fraîche
  • 100g light muscovado sugar
  • 50g dark muscovado sugar
  • 1 tsp vanilla extract
  • 400g ricotta
  • 50g fudge , finely sliced
  • icing sugar , for dusting
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PER SERVING

498 kcalories, protein 8g, carbohydrate 40g, fat 35 g, saturated fat 22g, fibre 0g, sugar 30g, salt 0.59 g

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