Caramel cheesecake

Caramel cheesecake

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(26 ratings)

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Cooking time

Prep: 25 mins Plus overnight chilling

Skill level

Moderately easy

Servings

Serves 8

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

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
498
protein
8g
carbs
40g
fat
35g
saturates
22g
fibre
0g
sugar
30g
salt
0.59g

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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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.

Recipe from Good Food magazine, April 2009

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Comments

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macrae's picture

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.

traceybruch's picture
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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.

blackbird17's picture
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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

cakeanyone's picture
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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.

cheryl654's picture
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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.

teragram21's picture

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.

motherbrown's picture

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

ratbags's picture
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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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