SHOPPING LIST

For the biscuit base:

• 300g digestive or shortbread biscuits
• 140g butter (salted or unsalted)

​ 
For the caramel cheesecake:

• 600g full-fat cream cheese, at room temperature
  
• 45g icing sugar, sifted
  
• 200g caramel or dulce de leche
  
• Generous pinch of salt 300ml double cream, chilled

 
To decorate:

• Extra caramel/dulce de leche
  
• Whipped cream
  
• Cake Angels Zillionaire Sprinkles

STEPS

To make the biscuit base:

1. Blitz the biscuits in a food processor or in a ziplock bag with a rolling pin to a fine crumb.
   
2. Add the melted butter and mix until moistened.
   
3. Tip the biscuit crumbs into a 23cm spring-form cake tin and press down until compact.
   
4. Use the back of a spoon or a glass to smooth over.
   
5. Place in the fridge to chill whilst you make the cheesecake filling.
   

To make the cheesecake filling:

1. In a large mixing bowl beat together the cream cheese with the icing sugar, caramel/dulce de leche and pinch of salt until smooth and thoroughly combined.
   
2. In another mixing bowl whisk together the cream until soft peaks form.
   
3. Fold the cream into the cream cheese mixture and incorporate fully. Then whisk until the mixture holds soft peaks, be careful not to over mix otherwise the cheesecake mixture will curdle.
   
4. Spread the cheesecake filling over the biscuit base and smooth over with a spatula or palette knife.
   
5. Now cover the cheesecake and leave it in the fridge overnight - ideally this cheesecake needs a full 24 hours to set completely.

To decorate:

1. When ready to serve, decorate the cheesecake with extra caramel/dulce de leche, whipped cream and Zillionaire Sprinkles.
   
2. The cheesecake will keep stored in the fridge for up to 3 days.

Huge thanks to Archangel Jess (@whatjessicabakednext) for creating this GBBO Pudding Week themed cheesecake for us! ​

£1.90

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£1.90

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