Serves 8-12 people
Ingredients
For the base:
- 50g melted butter (plus a bit for greasing the tin)
- 200g chocolate digestives
For the filling and topping:
- 250g marscapone
- 500g cream cheese
- 300g salted caramel sauce from a tin or jar
- 1 tsp vanilla extract
- 150g golden caster sugar
- 2 tbsp plain flour
- 4 medium eggs
Method
- Heat oven to 180C/160C fan/gas 4.
- Butter a 23cm springform cake tin and line the base with baking parchment.
- Tip the biscuits into a food processor, blitz to crumbs and pour in the melted butter. (You could also tip the biscuits into a bag, bash with a rolling pin into crumbs and mix in the butter.)
- Press the biscuit mixture into the base of the tin. Place the tin on a tray and bake for 10 mins, then remove from the oven to cool.
- Meanwhile, scrape the marscapone and cream cheese into a bowl with 3 tbsp of the caramel sauce, the vanilla, sugar and flour, and beat until smooth.
- Beat in the eggs, one at a time, until you have a thick, smooth custard consistency.
- Tip over the base, scraping the bowl clean, and bake in the oven for 10 mins.
- Reduce the temperature to 140C/120C fan/gas 1 and continue to bake for 25-30 mins until there is a slight wobble in the centre.
- Turn off the heat and leave the door just slightly ajar – a tea towel holding the door open is ideal. This should leave you with a completely smooth top, but if there are a couple of small cracks, don’t worry.
- Leave the cheesecake in the oven until completely cool (overnight is fine), then chill until needed. Will keep in the fridge for two days.
- When you’re ready to serve, spoon the rest of the caramel sauce over the top of the cake and swirl with the back of a spoon.