Caramel Cheese Cake Recipe


  • 1

    Gently melt the butter in a small pan over a low heat. Place the digestives in a plastic bag and crush to fine crumbs using a rolling pin or a food processor. Tip the crumbs into the pan with the melted butter, stir to coat, then transfer to the cake tins. Using the back of a spoon, press them into the base, making sure you seal the edges.Chill in the fridge while you prepare the next stage.

  • 2

    Place the leaf gelatine in a bowl, cover with cold water and soak for a minimum of 5 mins, then drain. Pour 3 tbsp boiling water over the soaked gelatine and stir to dissolve. If using a sachet, see pack instructions.

  • 3

    Place the crème fraîche and 75g of Caramel Smudge in a small pan with both types of muscovado sugar and a pinch of sea salt, then gently heat, stirring constantly with a wooden spoon until the mixture liquefies and the sugar has dissolved. Give the mixture a quick whisk to get rid of any lumps. It should be warm, roughly the same temperature as the gelatine solution. Stir the gelatine and vanilla seeds into the crèmefraîche mixture, transfer to a bowl and cool.

  • 4

    Place the ricotta in a food processor and blend until smooth, then add the crème fraîche mixture and blend again. Pour this on top of the cheesecake bases. Cover them with cling film and chill overnight.

  • 5

    Run a knife around the inside of each tin. Transfer to a plate or leave the cheesecake on the bases for ease of serving. Melt the rest of the Caramel Smudge to pour/drizzle on the top of your Cheesecake. Leave to set. Pile the fudge flakes in the centre. Cover and chill until required.

Serves: 8 people
  • Ease of preparation: Moderately Difficult
  • Preparation time: 25 minutes
  • Cooking time: 25 minutes
  • Total time: 50 minutes


  • For the base:
  • 50g unsalted butter
  • 140g plain digestive biscuits
  • For the filling:
  • 4 gelatine leaves, cut into wide strips (or a sachet)
  • 400g crème fraîche
  • 100g light muscovado sugar
  • 50g dark muscovado sugar
  • 1 vanilla pod (open and grated)
  • 75g + 50g Caramel Spread
  • 400g ricotta
  • 50g fudge, finely sliced
  • pinch of sea salt

Buy the Hotel Chocolat
ingredients in this recipe

Add to your Bag Check store stock
PRINT VERSION Save to recipe binder

What people are saying

  • A Family Pleaser

    I gave this recipe a go and it put a smile on everyone's face. It is one of the tastiest cheesecakes I've made. Definite must for anyone with a sweet tooth.

    , London said on 22/02/2013

Tell us what you think

Please enter Your Name
Please enter a valid Email Address
Please enter a valid Email Address
Please enter Review Title
Please enter Your Location
Please enter Your Review
Spam content detected in field
Please select Star Rating

Your rating *