• 50g salted butter
• 30g plain chocolate
• 150g digestive biscuits, crushed
• 300g white chocolate, chopped
• 400g full fat cream cheese
• 150 ml soured cream
• 2 eggs, beaten
• 1 teaspoon vanilla extract
SALTED CARAMEL SAUCE:
• 200g caster sugar
• 90g salted butter
• 120ml double cream
• 1 tsp sea salt flakes
1 Line the base of an 8” spring form cake tin with greaseproof paper and butter the sides of the tin.
2 Pre-heat oven to 160°C/Gas 3/ Fan 140°C
3 Melt the butter and chocolate over a gentle heat and pour in the crushed biscuits and mix together.
4 Press this mixture into the bottom of the tin and chill in the fridge for 15 minutes.
5 Add the chopped chocolate into a wide bowl over a pan of simmering water and stir occasionally until melted, do not let the bottom of the bowl touch the water.
6 Now, whisk together the cream cheese and eggs until completely smooth and mix in the soured cream and vanilla. Now add in the melted chocolate and mix again.
7 Pour this delicious mixture onto the chilled base and bake in the preheated oven for 45 minutes to 1 hour until it’s just set in the middle (should have small wobble) and is firm on the edges.
8 Whilst warm run a knife around the inside of the edge of the tin and then leave to completely cool and then chill in the fridge.
9 To make the caramel sauce you’ll need to heat the sugar in a pan over a medium heat, it’ll begin to clump and then melt. Be very careful not to burn it and it will be very hot!
10 Once melted, add the butter in one go and stir until this has melted and mixed in, it will bubble but this will calm down.
11 Now add the double cream and it will bubble again, leave to boil without stirring for 1 minute and it will rise a bit.
12 Remove from the heat and stir in the salt, allow to cool so it can be poured without cooking the cheesecake further.
13 Now pour generously onto the cheesecake and spread evenly over the top, you can now also add any other decorations or shimmer as desired. Remove cake tin base before serving.