Caramel Cheesecake
Cooking time: 60 mins
Preparation time: 15 mins
Serves: 8
Vegetarian: Yes
Ingredients:
4 heaped tbsps Dulce De Leche, plus extra for decoration
150g ginger snap biscuits
50g unsalted butter, melted
500g ricotta cheese
3 large eggs
100g caster sugar
200g 8% fat fromage frais
50g walnuts or pecans to decorate
How to cook it:
- Heat the oven to 150C/300F/Gas Mark 2
- Lightly butter a 20cm springform tin, line the base with non-stick parchment
- Put the biscuits into a polythene bag and crush with a rolling pin. Stir into the melted butter and mix well. Tip the biscuit mixture into the lined tin and press evenly over the base
- Put the ricotta cheese, eggs, sugar, fromage frais and 4 heaped dessert spoons of Dulce De Leche into a bowl. Beat until very smooth
- Pour the mixture over the biscuit base and place into the oven for 1 hour. Turn off the oven and allow the cheesecake to cool slowly in the oven
- Decorate with more Dulce de Leche, walnuts or pecans