Wednesday, 24 July 2013

Caramel cheesecake

Caramel cheesecake topped with dulce de leche and daim bars- it is so delicious, and not as sweet as you might think.  I have never had a caramel cheesecake before but now I will definitely come back to this recipe.

Read 'How to make a perfect cheesecake?' in my baking tips HERE.


For the base:
  • 200g digestive biscuits
  • 60g unsalted butter
  • 1/2 tsp ground cinnamon
For the cheese mixture:
  • 800g cream cheese
  • 2/3 glass caster sugar
  • 2 tsp vanilla paste or extract
  • 3 eggs
  • 1/2 glass double cream
  • 400g dulce de leche
  • 2 tbsp corn flour
To decorate:
  • 200g dulce de leche
  • 2 daim bars (about 55g)
To make the base crush the biscuits and mix with melted butter and cinnamon.  Press into lined 22-23cm tin and place in the fridge for 30 minutes to set. 

Mix the cheese with sugar until smooth.  Add eggs, one at a time and mix between each addition.  Add vanilla paste, double cream and flour and mix until combined.  

Divide the mixture into two bowls and add 200g of dulce de leche to one of them.

Pour the mixture with dulce de leche over the biscuit base, then pour the remaining 200g of caramel over it.  Spread the 'white' cheese mixture on top and make patterns with a fork or a skewer.

Pre-heat the oven to 175C and place a tray with boiling water on the bottom of the oven. Bake for about one hour.  

Open the oven and leave to cool slightly, then take out and allow to cool completely.

Place in the fridge over night or at least for few hours.

Spread 200g of dulce de leche on top of the cheesecake and sprinkle crushed daim bars around the edges.


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