Because a cheesecake was not decadent enough, I added caramel to it! You can top it with some chocolate chips halfway through the bake (or in the beginning which has them sink to the bottom of the cheesecake).
- 200gr digestive biscuits
- 80gr butter, melted
- 125gr sugar
- 60ml water
- 600gr cream cheese
- 3 eggs
- 3 egg yolks
- 200ml heavy cream
Makes one 25cm round cheesecake
Wrap the bottom and sides of a a 25-27cm round springform tin in cling film and a layer of aluminium foil. This will keep the water of the waterbath out.
Blitz together the digestive biscuits and the butter, to form fine crumbs. Push this into the bottom of the springform tin. Set aside.
Combine the sugar and water in a saucepan and heat together without stirring. Make a pastry brush wet and push any sugar on the side of the pan down, so no crystals are above the water level anymore.
Heat the sugar until it has browned and caramelised (170-180°C, depending on darkness of colour), then pour the heavy cream in in one go. Don’t be too careful about this as you want the temperature to drop quickly, which will avoid splutters of caramel. Stir the caramel until dissolved. Take the pan off the flame.
Cream the cream cheese in a large bowl. Add the eggs and the egg yolks one by one and mix to combine well. Stir in the caramel.
Pour the batter onto the biscuit base in the springform. Place the springform in a large, deep oven tray and pour some boiling water in the tray (not too full, you want to be able to walk with it to the oven). Place the tray in the oven and then top up the water level until the springform has been submerged half of its height.
Bake for an hour on 170°C
Take the springform out of the waterbath, take off the plastic and aluminium and leave to cool. Then cool in the fridge for at least 3 hours. Best served on room temperature with some whipped cream.