I’m guilty of being a bit of a cheesecake snob, decrying non-baked offerings as not being “proper cheesecakes”. Well, I’ve had to change my tune, because this rich, tangy and tasty cheesecake is very proper indeed.
Makes: Probably enough for 12 (or 6 if they all want two pieces)
Time: Base – 20 minutes. Caramel – 15 minutes. Cheesecake – 20 minutes + chilling
Level: Moderately easy
Need: 20cm/8” loose bottomed round tin, acetate strips to line inside the tin.
Ingredients for the base
- 75g/2½oz unsalted butter
- 25g/1oz golden syrup
- 50g/1¾oz chocolate chips or small pieces (optional)
- 175g/6oz – 200g/7oz biscuits, finely crushed.
(I usually make the base the night before the actual cheesecake, so it can cool and solidify in the fridge overnight.)
Ingredients for the caramel
- 140g/5oz sugar (Caster or soft light brown)
- 60g/2oz unsalted butter, cubed
- 80ml/2¾fl oz double cream
(If you prefer not to make your own caramel, use some from a tin)
Ingredients for the filling and topping
- 450g/1lb – 500g/18oz mascarpone or full fat cream cheese or a combination
- 50ml/1¾fl oz double cream
- 75g /2½oz icing sugar
- 1 tsp vanilla extract or caramel extract or both
- Lemon zest (optional)
- 3 – 4 tubes of Rolos
- Some of the caramel that you made earlier
1. For the base, turn the oven on to 190°C / Fan 170°C / 375°F / Gas 5. Line the base of the tin with parchment paper. (Don’t butter the sides.)
NB I usually bake this base, but if you prefer to simply leave it in the fridge overnight unbaked it’s OK.
2. Crush the biscuits and place in a bowl; stir in the chocolate chips (if using). Melt the butter and golden syrup. Pour onto the crushed biscuits and stir to coat them all. Spoon this mixture into the prepared tin and press it down firmly and evenly. Bake for 10 – 12 minutes. (NB Melted butter may leak from the tin, so put it on a tray.) Once baked, set aside to cool.
3. Put the sugar for the caramel in a medium sized, heavy based saucepan and place over a medium heat. Swirl to mix as it melts.
4. When the sugar has melted and is an amber colour, lower the heat and add in the butter. When it melts, whisk vigorously then take the pan off the heat completely and mix in the cream. Pour the caramel into a jug or bowl. (If necessary, strain it through a sieve.) Set aside.
5. In a large bowl, beat the cheese and cream. Sift in the icing sugar and add the extracts and zest, if using. Stir to combine the icing sugar then beat until it’s thick and smooth.
6. Insert the acetate strips into the tin, sliding the edge carefully between the inner surface of the tin and the biscuit base. Place Rolo halves over the base.
7. Spread the cheesecake mixture evenly over the biscuit base, trying not to disturb the Rolo halves. Place “blobs” of your caramel on top and swirl in using a chopstick or similar item. Place the remaining Rolos on top, either whole or halved.
8. Place in the fridge to set the mixture, ideally overnight. To serve, remove from the tin and carefully peel off the acetate strips.
I hope you enjoy this cheesecake. If you want to see more cheesecake recipes click here.
Here are two of my really tasty ones that I’d love you to try:
Chocolate and Orange Cheesecake
White Chocolate and Blueberry Cheesecake.
Please have a look at my site for lots of other recipes, sweet and savoury. If you’d like to comment or ask a question, that’s great. Just go to the contact page.