This recipe for No Bake Caramel Cheesecake is so simple yet insanely delicious. Soft and velvety caramel filling lies on a Chocolate Biscuit base.
Crush 200 grams bourbon biscuits. I use a food processor but you can put them in a plastic bag and use a rolling pin to crush them. Add 70 grams/2.5 oz butter and mix well. Empty the biscuit crumbs into a 20 cm loose bottomed, spring release tin and smooth evenly with the back of a spoon.
Place in the freezer for ten minutes or the fridge for at least 30 minutes. The base wants to be hard.
Put 180 grams/6.3 oz cream cheese and tin of condensed milk caramel into a bowl and whisk for a couple of minutes with an electric hand held whisk or in a free standing mixer. The mixture will become thick. Add 300 mls of double cream and whisk again until very thick.
Dollop the mixture out onto your biscuit base and smooth evenly. Cover with clingfilm and put in the fridge for at least 4 hours. An hour before you are going to serve it put it in the freezer in it's tin.
When ready to serve or earlier if it suits you, drizzle over toffee sauce in a drizzly manner.
Apply to Horse Face.
Run a flat edged knife carefully around the inner edge of the cheesecake when you are ready to serve. Then gently release the outer edge and push the cheesecake up from the bottom and clear of the tin. I leave the tin base under the cheesecake and just try to be careful when cutting through the base of the cheesecake when slicing.
It is on the soft side so an hour before you are ready to serve put it in it's tin in the freezer.