Caramel Cheesecake | What Dad Cooked

Name: Caramel Cheesecake | What Dad Cooked
Ingredients: For the cake – all at room temperature; 450g full fat cream cheese; 450g smooth ricotta cheese; 200g full fat creme fraiche; 250g soured cream; 225g caster sugar; 4 large eggs; 3 tbs corn flour; 3 tbs plain white flour; 120g unsalted butter softened; 1tsp vanilla; Juice of half a lemon; 1 or 2 jars Joe & Seph’s gin and tonic caramel sauce or 250g of any proprietary caramel – see notes in method.; For the base; 225g digestive biscuits; 125g demerara sugar; 60g melted butter; For the icing; 200ml double cream; 150ml soured cream; 35g icing sugar; Squeeze of lemon

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The best Caramel Cheesecake you will ever make. Trust us, it's worth it! Dad used Joe and Seph's caramel sauce, yum.

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Ingredients

For the cake – all at room temperature
450g full fat cream cheese
450g smooth ricotta cheese
200g full fat creme fraiche
250g soured cream
225g caster sugar
4 large eggs
3 tbs corn flour
3 tbs plain white flour
120g unsalted butter softened
1tsp vanilla
Juice of half a lemon
1 or 2 jars Joe & Seph’s gin and tonic caramel sauce or 250g of any proprietary caramel – see notes in method.
For the base
225g digestive biscuits
125g demerara sugar
60g melted butter
For the icing
200ml double cream
150ml soured cream
35g icing sugar
Squeeze of lemon