Caramel cheesecake

Caramel cheesecake

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(31 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 cheese made from whey and traditionally a by-product of…

  • 50g fudge, finely sliced
    Fudge

    Fudge

    fudj

    This internationally known and popular soft sweet treat is based

  • 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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motherbrown
8th Apr, 2009
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
2nd Apr, 2009
5.05
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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