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
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.
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.
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