Follow this picture guide to make this easy and delicious chocolate and caramel cheesecake. Perfect for dinner parties as it is best prepared the day before. Serves 6-8.
- 200g digestive biscuits
- 100g butter melted
- 100g good quality dark chocolate (I use 70% cocoa Lindt chocolate)
- 300g Philadelphia cheese
- 100g granulated sugar (vanilla scented or add a couple of drops of vanilla essence)
- 2 whole eggs
- 200ml double cream (or 1/2 double cream, 1/2 yogurt)
- 1 tin of Carnation caramel
Line the bottom and sides of a 20cm spring-form cake tin with baking paper (see my other post for tip).
Put digestive biscuits and melted butter in a food processor and blend until well combined crumbly texture.
Pour mixture into the tin and press evenly the mixture using the bottom of a flat glass.
Melt the chocolate in a bain-marie (standing the bowl over simmering water) or in the microwave (at 350W for a couple of minutes at a time until all melted).
Reuse the same food processor bowl for the next part (you can use a rubber spoon to remove as much of the crumbs as possible)
Place the Philadelphia cheese and sugar together in the bowl and blend until smooth and creamy.
Add the melted chocolate, blend (Have you switched on your oven yet??)
Add the two eggs, one at a time.
Tip: pour each egg in a small bowl before adding to the main bowl to make sure there are no egg shelf in the mixture!
Pour the double cream
Tip: Scrape the bowl with a rubber or plastic spoon on a regular basis to ensure all ingredients are fully combined.
Pour the mixture into the tin and bake in the oven at 170 degrees Celsius for 40 to 60 minutes until it looks firm at the top.
Wait a few minutes for the cheesecake to cool down
Pour Carnation caramel content and spread evenly on top of the cheesecake
Leave in the fridge overnight or at least, bake your cheesecake first thing in the morning so it has the whole day to “rest”.
Tip: if you don’t have space in your fridge, see my tip on how to increase fridge space.