Raspberry and Caramel Cheesecake

While I was making this, I didn't think I was going to write about it. I was just throwing together another cheesecake for my friends. Then I had the idea of pouring caramel over the digestive biscuit base. Still, I didn't think I was going to post about it. As I now can't make food without taking at least some photos, I took a few rather all over the place shots. I hardly wrote down what I was putting in as I made it. Then we ate some. 

I really want to share this. I'm sure somebody much greater than me has had the idea of pouring caramel over a biscuit base...but damn. I had to share, despite the lack of composed photos or a concrete recipe. It reminds me a little of those lovely digestives that comes with a layer of caramel and then chocolate on top. It's slightly chewy yet tender and adds another whole dimension to the flavour. The sweetness is offset by the salted butter in the base and the sharpness of the raspberries. A perfectly good Tuesday evening cheesecake turned fabulous. 

When I make it again, I'm going to up the amount of caramel slightly and remember to maybe whisk it when I add the cream rather than just stir as I got some lumps (but oh dear, they were such tasty lumps). I've upped the amount of caramel below and tried to remember exactly what I did with the filling. You could add gelatine or such to firm up the filling a little but I like it as it is. 

What can I say - it got the thumbs up from my friends. 

Raspberry and Caramel Cheesecake

For the base:

110g digestives (or other biscuit/graham crackers)

50g salted butter

Crush the biscuits in a plastic bag with a rolling pin. Melt the butter in a bowl in the microwave (or in a pan and transfer) and stir in the crumbs. Press into the bottom of a loose-based sandwich tin. Pop into the fridge or at least 15 minutes before adding the caramel.

For the caramel layer: 

75g white caster sugar

50 ml double cream (approx, I just dashed in a good glug)

Wear some long sleeves and put some oven mitts on. Put a big, heavy pan on a medium heat with an even layer of the sugar on the bottom. As the sugar starts to melt, use a spatula to bring it into the middle to stop it burning. Keep gently moving it about until it's all melted and gets to a dark, coppery colour, then tip in the cream. Tip it up so it protects your face and stir until mixed in, then take off the heat. Pour over the chilled base.

For the filling:

250g mascarpone

75g cream cheese

50g caster sugar

juice of 1 lemon

juice of 1 lime

100ml double cream

Beat the mascarpone and cream cheese together, then stir in the sugar and juices until smooth and mixed.  Check taste to see if it needs more sugar/juice. Whip the cream to fairly stiff then fold into the mix. Smooth over the base and chill for at least 1 hour. 

To serve:

small punnet of raspberries

Run a knife around the edge of the tin and remove to a plate/serving board. Top with the raspberries and dig in.