Caramel cheesecake

24 cm round loose-based tin

Rating (22 ratings)


12 digestive biscuits
75 g butter, melted
3 tsp cinnamon

600 g cream cheese
240 g Dansukker Light Muscovado Sugar
1 tsp Dansukker Vanilla Sugar
Grated zest of half an untreated lemon
4 large eggs
150 ml whipping cream

Caramel sauce
200 ml whipping cream
90 g Dansukker Granulated Sugar
100 ml Dansukker Light Syrup
100 g butter
1/2 tsp Dansukker Vanilla Sugar


Mix the cream, sugar, butter and syrup in a saucepan and boil until the sauce thickens. Add the vanilla sugar.
Tip: For salty caramel, add 4-5 tsps sea salt flakes.

Preheat the oven to 175 °C.

Crush the digestive biscuits and mix them together with the melted butter and cinnamon.

Place the biscuit crumb mixture in the bottom of the tin and even out with a spoon. Refrigerate while you make the filling.

Mix together the cream cheese, sugar and lemon zest.

Add the eggs and the whipping cream while stirring.

Pour the filling into the pastry shell and drizzle a little caramel sauce (about 100 ml) on top. Swirl the sauce with a fork.

Bake in the middle of the oven for about 60 minutes or until the mixture firms up.

Leave to cool and then refrigerate. Once fully chilled, carefully loosen the edges of the tin and remove it. Pour more caramel sauce over your cheesecake and serve.

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