Ingredients

The following ingredients have 18 Servings
  • 150g (6oz) flour
  • 75g (3oz) semolina
  • 150g (6oz) butter
  • 75g (3oz) caster sugar
  • 25g (1oz) butter
  • 50g (2oz) muscovado sugar
  • 397g (1 can) condensed milk caramel
  • 300ml (14fl oz) double cream
  • 12g (½oz) gelatine powder
  • 450g (15oz) cream cheese
  • 150ml (6fl oz) double cream
  • 150g (6oz) dark chocolate
  • Golden sprinkles, for garnishing

Instruction

  • Grease a 23cm (9in) springform cake tin and line with baking paper.
  • Preheat the oven to 160°C/320°F/gas mark 3.
  • Place the flour, semolina and butter in a bowl and rub the contents with your fingers until the mixture forms breadcrumbs.
  • Add sugar and stir until a smooth dough is formed.
  • Spread the dough into the base of the cake tin and flatten to even it out.
  • Bake for 35 minutes or until pale golden brown. Set aside to cool in the tin.
  • Melt the butter in a pan and add the sugar.
  • Slowly let the sugar dissolve into the butter while constantly stirring.
  • Turn up the heat, add the caramel and let it reach bubbling point. Continue boiling for 4 minutes, stirring constantly until the caramel becomes thicker and darker.
  • Remove from heat and set aside to cool.
  • Reserve 150g (6oz) of the caramel for the cheesecake filling.
  • When the shortbread and caramel have completely cooled down, spread the remaining caramel onto the shortbread base that is still in the tin.
  •  Place 150ml (6fl oz) of the double cream into a pan along with the reserved caramel.
  • Stir over a low heat until the caramel has dissolved.
  • Using a large bowl, sprinkle gelatine onto 60ml (4 tbsp) of cold water and leave to stand for 5 to 10 minutes.
  • Gradually pour the caramel mixture to gelatine mixture while stirring vigorously to incorporate the ingredients.
  • Beat the remaining cream and cream cheese together and then systematically add the gelatinous caramel mixture to it while stirring.
  • Pour the contents over the caramel layer in the tin. Give it a quick wiggle to remove any air bubbles from the cheesecake then leave to set for at least 2 hours in the fridge.
  • Heat the cream in the pan, then stir in the chocolate until smooth.
  • Let the chocolate sauce cool down a bit before pouring it evenly over the cheesecake filling layer.
  • Chill the cheesecake for at least 6 hours, but preferably overnight.
  • Sprinkle with golden flakes and serve on its own. Enjoy!