About the bake
This delicious recipe featured in the 2012 edition of The Little Book of Treats as Helen from thecrazykitchen's favourite. The Little Book of Treats is produced by Macmillan Cancer Support and 100% of the proceeds go towards helping people affected by cancer. Make sure you grab one in your nearest M&S cafe this summer.
Method
Step 1:
Preheat the oven to 180˚C (fan 160˚C, gas mark 4).
Step 2:
Mix flour and sugar in a bowl and rub in the butter until it resembles breadcrumbs. Knead together to form a dough.
Step 3:
Press the dough into the base of a 20cm loose bottomed cake tin, bake for 15 minutes until firm to touch and lightly browned, then allow to cool.
Step 4:
For the filling, melt the butter, muscovado sugar and condensed milk in a small pan. Bring slowly to the boil and simmer until thickened (around 5 minutes), stirring continuously.
Step 5:
Reserve 175g of the caramel, spooning the rest on to the base and smoothing over. Allow to cool.
Step 6:
Beat the cream cheese and reserved cooled caramel together in a large bowl.
Step 7:
Whisk the cream until it forms soft peaks and fold into the cream cheese and caramel mixture. Spoon on to the cooled caramel layer on the base and place in the fridge to set.
Step 8:
In short bursts, melt the dark chocolate in a bowl in the microwave. Slowly stir in the double cream until smooth, pour over the cheesecake and let it set before tucking in.
Ingredients
For the base
- 125g Allinson's Plain White Flour
- 40g Billington's Unrefined Golden Caster Sugar
- 90g Butter (unsalted)
- 125g Allinson's Plain White Flour
For the filling
- 50g Butter (unsalted)
- 50g Billington's Unrefined Light Muscovado Sugar
- 397ml Condensed milk
- 300g Cream cheese
- 200ml Double cream
For the topping
- 100g Dark chocolate
- 125ml Double cream
Recipe Reviews
Delicious Dessert. Well worth the time spent making. Stirred in the double cream to chocolate and it started to set but short bursts in the microwave sorted this. Easy to cut.
Absolutely brilliant!
What a treat and great instructions, very easy
I've made this a few times now, it's so easy to make and always a hit 😍
My son loved it, so did I.
I was in a hurry so I didn't bake the base but used biscuit (crumbled) and butter with little bit of sugar.
I used melted white chocolate mixed with bit of cream on top for decoration.
Son loved this best ever.
Hiya! Planning to make this tomorrow, thank you for the recipe. I have two questions though. There's no gelatin or any other setting agent in the recipe, I presume it sets perfectly without it every time? And also, how long this cheesecake can sit outside the fridge please ? Cheers, Millie x
Hello,
The cheesecake will need to time to set in the fridge, preferably overnight. It would be best to serve from the fridge and not from room temperature.
Happy Baking!
Ingredients
For the base
- 125g Allinson's Plain White Flour
- 40g Billington's Unrefined Golden Caster Sugar
- 90g Butter (unsalted)
- 125g Allinson's Plain White Flour
For the filling
- 50g Butter (unsalted)
- 50g Billington's Unrefined Light Muscovado Sugar
- 397ml Condensed milk
- 300g Cream cheese
- 200ml Double cream
For the topping
- 100g Dark chocolate
- 125ml Double cream