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 & Caramel Cheesecake
For the base:
125g digestive biscuits (or a similar plain biscuits)
50g unsalted butter
pinch of fine sea salt
For the caramel layer:
75g caster sugar
75g double cream
pinch of fine sea salt
For the topping:
75g cream cheese
40g caster sugar
juice of 1 lemon
100g double cream
around 100g of raspberries
Place the biscuits into a plastic bag and bash them up with a rolling pin or something else that's handy. Melt the butter in a small pan, then stir in the crushed biscuits and salt. Tip it all into a 7-8" loose-bottomed tin. Spread out and press in. Put in the fridge to chill while you make the caramel.
Spread the sugar out in an even layer in a small pan and place over a medium-high heat. Watch carefully - after a few minutes, the sugar will start to liquify at the edges but don't stir it. Once it's nearly all melted and starts to caramelise, swirl it all together. Keep heating until you have a deep golden-bronze colour the take off the heat and quickly pour in the cream and stir in. Keep stirring until smooth then add the salt. Pour over the chilled base and tip around into an even layer. Place back into the fridge and chill for 30 minutes or until the caramel has set.
Beat the mascarpone and cream cheese together then whisk in the sugar and lemon and lime juice. Whip up the cream to soft peaks then fold it into the mascarpone mix. Scoop onto the base of the cheesecake and smooth over, making sure you get it down into the corners. Chill for 1 hour or until you're ready to serve. Remove the cheesecake from the tin and top with the raspberries. Keeps in the fridge for 2-3 days.