I made this salted caramel, coffee and choccy swirl cheesecake for mothers day pudding this weekend and at 824 calories, its NOT for the faint hearted! But, it was absolutely scrummy, really easy to make and very very moreish – in fact, this cake was meant for 12 and 5 of us polished it off no problem!
You can see the original recipe in Olive Magazine but here it is again!
Ingredients
- Oreo cookies 300g
- Butter, melted 150g
- Nestle Carnation caramel 300g (I used normal Carnation milk and boiled with sugar and butter to make caramel)
- Sea salt 1 tsp
- Dark chocolate 100g
- Instant coffee 1 tsp
- Double cream 500ml
- Soft cheese 500g
- Icing sugar 125g
- Creme fraiche 300g
Method:
- Pull apart the biscuits and scape out the filing (discard or eat!). Wizz the biscuits in a food processor, pour in the butter then wizz again. Press into the base of a 22-23cm springform tin then chill.
- Gently heat the caramel with the sea salt – you don’t want to boil it, just get it slightly runnier.
- Put the chocolate, coffee and 100ml cream in a bowl and heat in short blasts in the microwave until melted. Cool.
- Beat the soft cheese and vanilla with the icing sugar and creme fraiche. Gradually mix in the remaining 400ml cream. Spoon half the mix into the tin and level.
- Spoon big blobs of choc and caramel on top, then add the rest of the cheese mix and again do blobs of chocolate and caramel on top.
- Use a big palette knife to quickly ripple the choc and caramel through the cream. Don’t over do it (I nearly did!). Put in the fridge and chill for 4-6 hours or preferably overnight.
