Monday, 4 April 2011

Chocolate caramel cheesecake

It's been a long time between drinks, so to speak, for my Cheesecakes of the World book - but this one did not disappoint.

A simple biscuit and butter based, baked for 8 minutes.  Topped with chopped pecans and a tin of top'n'fill (tinned caramel, the other option would be taking a tin of condensed milk and turning it into dulce de leche, following a recipe like this one).

Then topping that with cream cheese, that has been mixed with sugar and melted chocolate.

If you ever see a copy of Cheesecakes of the World I highly recommend buying it!