Caramel cheesecake

Caramel cheesecake

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(28 ratings)

Prep: 25 mins Plus overnight chilling

More effort

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: per serving

  • kcal498
  • fat35g
  • saturates22g
  • carbs40g
  • sugars30g
  • fibre0g
  • protein8g
  • salt0.59g
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Ingredients

  • 50g unsalted butter
  • 140g plain digestive biscuit

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
    Ricotta

    Ricotta

    ree-cot-a

    Ricotta is an Italian curd cheese. Made from whey, it is traditionally a by-product of making…

  • 50g fudge, finely sliced
  • icing sugar, for dusting

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.

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Comments, questions and tips

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Steven and Rachel's picture
Steven and Rachel
12th Nov, 2015
5.05
I love this cheesecake - it's so light, the kids love it too.
somethinggood's picture
somethinggood
2nd Apr, 2015
5.05
not a bad recipe, but can taste a bit like jelly - not the way I like my cheesecakes. I found that it works best if you put the finished product in the freezer over night rather than in the fridge and take it out 30mins before serving so it is slightly frozen.
jurateg
23rd Feb, 2015
5.05
Great recipe, produces yummy cheesecwke. I found the taste sweet enough, very caramelly. Because of previous reviews I sprinkled quite a lot of fudge on top, but it wasn't necessary. Also I used more dark and less light muscovado but changed quantities onky slightly. I think it miggt be less caramelly if you don't heat sugar and creme fraiche mixture enough. Next time I won't be adding any fudge as it made cheesecake too sweet for me
laxtitute
22nd Nov, 2014
2.55
This recipe was easy to follow and the cheesecake looked very impressive- I'm always nervy about gelatine but this method was quite simple and the cheesecake had a perfect texture and stood up beautifully! Personally, I found the taste not as caramel-ly as I'd hoped, and I think I am not keen on gelatin cheesecakes as the texture is a more like a blancmange. It's a nice texture and makes for a lighter pudding than a fridge-set or baked cheesecake, but I think personally I just prefer my cheesecakes less jelly-like- my friends who tried it liked it!
Pebbles320
22nd Sep, 2014
5.05
This was my first time using gelatine and it was actually a lot simpler than I'd expected (I used leaf gelatine as suggested). The friends I served it to were very impressed, one even believed it was shop-bought which I think is a compliment. Unlike other commenters I liked the rather subtle flavour, it was just right and not too sweet like many cheesecakes.
azure50
10th Nov, 2013
Made this for a dinner party and found it easy especially as I have never used gelatine before. Comments were positive from others, however, I found it a little disappointing. The flavour was not quite right just needed a little extra something. I may try using all dark molasses sugar next time and sprinkling fudge all over the top rather than just the centre. Finally, be aware that gelatine can be unsuitable for vegetarians and choose a vegetarian product if necessary.
whizzkid21150
27th Apr, 2013
5.05
This is SO simple and is absolutely delicious. I actually used 75% portions of each of the topping ingredients i.e. 300g of creme fraiche, 75g light muscovado sugar etc etc., and that made up a cheesecake which was plenty for four people with portions left over. Got rave reviews from our guests and because it was made the day before, it meant I didn't have to faff around with anything at the last minute other than sprinkling a bit of icing sugar over the chopped fudge. Will definitely be making it again.
suefry
29th Sep, 2012
5.05
A really tasty cheesecake - must make a confession though. My husband usually makes dessert and he made this one too. Went down a treat the two times he has made it.
blackbird17's picture
blackbird17
26th Nov, 2011
4.05
Easiest cheesecake I have ever made and the famoly loved it. Doubled the amount for the base as I always do when making cheesecake. They are nearly always too thin, but a great recipe and I will make it again.
sharonfrieze
26th Oct, 2011
I made this for the 1st time a couple of weeks ago and took into work to taste test the whole cheese cake was devoured within 15 mins. Every one loved the taste & texture, best cheesecake ever great caramel flavour looked just like the photo i rate this 10/10

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Sequoia1967
18th May, 2015
I want to make this recipe vegetarian. How much pectin should I use to give similar hold to gelatine, or is there another way I could set it without using a gelling agent?
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