Cheesecake

Caramel Cheesecake
1. 

Base
50g unsalted butter
140g plain digestive biscuits

Filling
4 gelatine leaves, cut into wide strips
400g creme fraiche
100g light muscovado sugar
50g dark muscovado sugar
1 vanilla pod (open and grated)
75g + 50g chocolate spread
400g ricotta
50g fudge, finely sliced
pinch of sea salt

7.5cm loose bottomed tins lined with baking parchment

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 wlth 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 the edges are sealed. Chill in the fridge whilst preparing the next stage.

Place the leaf gelatine in a bowl, cover with cold water and soak for a minimum of 5 mins, then drain. Pour 1 tbsp boiling water over the soaked gelatine and stir to dissolve.

Place the creme fraiche and 75g of chocolate spread 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 creme fraiche mixture, transfer to a bowl and cool.

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

Run a knife around the inside of each tin and transfer to a plate. Melt the rest of the chocolate spread to pour/drizzle on the top of the Cheesecake. Leave to set. Pile the fudge flakes in the centre. Cover and chill until required.

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