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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ruby-m
28th Jun, 2011
5.05
delicous very tasty but a bit tricky to make
richie145
14th Jun, 2011
5.05
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
sarahb1973
21st Mar, 2011
5.05
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.
louise2604
17th Dec, 2010
5.05
I've mad ethis 3 times now - easy to follow recipe and it is perfect every time.
allendeath
11th Nov, 2010
5.05
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.
kimbles_2
21st Jul, 2010
5.05
Had some friends round and had this amazing dessert - and everyone commented on it - the best they have ever tasted!!!!
braddick
6th Dec, 2009
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!
nahidaparkar
29th Oct, 2009
Really liked this cheesecake too as did my dinner guests! Looked exactly like the picture aswell so will definitely make it again.
sophiecakes
20th Oct, 2009
5.05
First cheesecake iv ever made by myself! a complete yummy success !
gertan
18th Oct, 2009
5.05
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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