I made this for my boyfriend's birthday last year after asking him what his ideal dessert would be. His reply was two desserts; Caramel Shortbread and Cheesecake. After a lot of hunting around I found a few recipes that had parts of what I was looking for, combined them all and came up with this! Its dead simple and won't hang around for very long - it appeals to all!
Enjoy! Lucy x
Ingredients
The Base:
200g Digestive Biscuits
75g Butter
The Filling:
350g Cream Cheese (The fattier the better!)
300g Double Cream
50g Muscovado Sugar
397g Condensed Milk
50g Butter
The Topping:
170g Evaporated Milk
75g Granulated Sugar
100g Butter
150g Milk Chocolate
A round loose bottomed tin.
Method:
The Base:
Put the digestive biscuits into a sandwich bag and crush with a rolling pin until they resemble breadcrumbs and are all fairly even in size. (Lumps don't matter too much - they make it look homemade!)
Melt the butter and combine with the crushed biscuits. This is where you'll need your judgement, you want the mixture to have the ability to bind but also not be swamped in butter. The mixture should be able to be pressed into the bottom of the tin and hold its shape. Add butter or more biscuits until you are happy with the consistency.
Press the mixture into the bottom of your tin and put in the fridge to set.
The Middle:
In a small pan melt together the butter, muscovado sugar and condensed milk. Once melted, stir continuously and bring to the boil.
Simmer the mixture until it has thickened, for about five minutes, make sure you stir continuously.
Keep about a third of the mixture in the bowl, spoon the remainder of the mixture onto the base, gently smoothing over the base to give it an even covering. Don't worry if it looks messy - no-one will see it! Just make sure you get the caramel right up to the edges. Put the base back in the fridge to cool.
Next, mix together the cream cheese and the rest of the caramel. Whisk the double cream in a separate bowl and fold this into your cream cheese and caramel mix.
Check the caramel layer on your base has cooled properly, once it has spoon the cream cheese mixture on top and place back into the fridge to set.
The Topping:
Combine the sugar and evaporated milk in a small saucepan. Place the pan on a low heat and stir until the sugar has dissolved. Once the sugar has dissolved bring the mixture to the boil and simmer for about 6 minutes - this time no stirring!
Take the pan off the heat and stir in the chocolate, keep stirring until the chocolate has melted! Once all the chocolate has melted stir in the butter.
Finally, transfer to a bowl and cool the mixture until it reaches a spreadable consistency.
Once it has cooled pipe on top of the cheesecake. If you want it really rich and chocolatey then spread it all over. If you fancy something a bit lighter then a good drizzle will work perfectly.
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