The hardest part of making this fridge set cheesecake is the waiting time. It's totally worth the wait for this creamy bad boy though.
Salted Caramel Cheesecake
Makes one 20cm cheesecake
300g digestive biscuits
70g butter
300g creamcheese
80g icing sugar
300g heavy cream (30-35%)
150g mascarpone
1/2 vanilla pod
Start by making your biscuit base. Melt your butter in a saucepan set over a low heat. Place your digestive biscuits in a food processor and blitz until you get fine crumbs, or pop them in a plastic bag and crush with a rolling pin. Add in your melted butter, mix, then press into the base of a 20 cm tin and chill in the fridge.
For the filling, scrape the seeds of your vanilla pod and mix with the icing sugar and cream cheese. In a separate bowl, beat your heavy cream and mascarpone together until thick. Fold the cream cheese and whipped cream mixture together.
Assemble by spreading a third of your filling onto your base. Drizzle some of your salted caramel overtop, then cover with another third of filling. Repeat the process, then finish it off by drizzling/dotting some caramel on top and taking a cake skewer or a knife and swirling it through the mixture to create a marbled effect. If this step leaves any holes just gently tap or shake it out. Don't spread the top otherwise it will loose it's marbled effect. Chill for 4-6 hours until set.
No comments:
Post a Comment