To satisfy your sweet tooth or for a special-occasion dessert, this amazing caramel cheesecake is unbeatable. Everyone will be impressed!

Serves: 6-8 Prep. time: 20′ + 3-4h waiting Cooks in: 10′ Ready in: 30′

260 g digestive biscuits, powdered
100 g melted butter
½ tsp cinnamon
900 g cream cheese
10 g gelatin powder, soaked in a little cold water
½ cup ready-made caramel syrup
200 ml double cream
15 caramel toffees, diced
70 g white chocolate, grated

Step 1
Reserve 4 tbsp whizzed biscuit and mix the rest with butter. Spread on the bottom of a round spring form with removable base (22 cm diameter) and press down with your hands. Prebake in a preheated oven at 180οC for 10 minutes and allow to cool.

Step 2
Heat double cream in a sauce pan and stir in gelatin. Transfer in your stand mixer and beat with caramel syrup until well combined. Stir in caramel toffees.

Step 3
Transfer mixture in the spring form and refrigerate. Before serving, sprinkle with reserved biscuit, white chocolate and some extra caramel toffees if you wish.

Photo: George Drakopoulos – Food styling: Tina Webb

Και η συνταγή στα ελληνικά: Τούρτα cheesecake καραμέλα

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