Chilled Caramel Cheesecake

This wonderful sweet chilled cheesecake is perfect for dessert.

Ingredients serve 8 - 10

Base

140 g biscuit crumbs

70 g melted butter

Cheese filling

15 g gelatin leaves

200 g cream

350 g cream cheese

400 g caramel

50 g ganache

Method

Line a 20 cm spring form tin with greaseproof baking paper. Place biscuit crumbs and melted butter in a bowl and combine. Spread the crumb mixture evenly in the bottom of the tin and press firmly. Place the tin in the fridge until set. Place the gelatin in a bowl with cold water. Place cream in a mixing bowl and whisk until thickened to soft peak. Place cream cheese and caramel in another mixing bowl, whisk with an electrical mixer for approx. 3 minutes until mixture is evenly soft and fluffy. Squeeze the excess water from the gelatin leaves and heat gelatin until melted. Mix gelatin in the cream cheese combination until incorporated. Fold the whipped cream evenly into the mixture. Spread the finished cheese mixture evenly in the cake tin on top of the crumb base. Melt the ganache and pour into a small piping bag. Pipe the ganache on top of the cheesecake in any preferred pattern. Allow cooling in the fridge for at least 2 hours before removing from the tin. Place cheesecake on a serving plate before cutting and serving.

Note: Try adding chopped chocolate or chopped toasted nuts.