A rich and creamy dessert with ribbons of caramel swirling through the filling.

Ingredients

Serves 8-10

For the caramel

• 1 cup brown sugar
• 60g salted butter
• ½ cup cream
• For the base
• 200g plain digestive or oatmeal biscuits
• 80g butter

For the filling

• 200g white cooking chocolate
• 2 tsp gelatine powder
• 250ml cream
• 500g light cream cheese (room temperature)
• 100g caster sugar
• 1 tsp vanilla extract

Method

Make the caramel

• Place the sugar, butter and cream into a heavy saucepan over medium-low heat.
• Cook while stirring gently for 6-7 minutes until thickened.
• Remove from heat and set aside.

Prepare the base

• Blend the biscuits to a fine crumb in a food processor. Add the melted butter and blend again for a few seconds until combined.
• Line the base of a 22cm springform tin with baking paper and press the mix firmly into the base. Put in the fridge.

Make the filling

• Melt the chocolate in a microwave or in a heatproof bowl over a pot of simmering water. Set aside.
• Dissolve the gelatine powder in ¼ cup boiling water. Set aside.
• Whip the cream until light and fluffy. Set aside.
• Beat the cream cheese, sugar and vanilla with an electric mixer until smooth. Beat in the dissolved gelatine, then the melted chocolate.
• Gently fold in the cream until just combined.
• Pour the filling into the prepared base.
• Randomly spoon blobs of caramel over the top of the filling. Using a flat-bladed knife, gently pull the caramel through the filling in all directions. Don’t overdo it, you’re aiming for a random finish.
• Refrigerate for a minimum of 3 hours or overnight. Run a sharp knife around the edge of the cheesecake before unclasping the tin

Try a different swirly topping

If caramel's not your thing, you can make this into a berry swirl cheesecake instead.

• Puree 1 cup of fresh or frozen berries in a blender (any berries will do - just pick your favourites).
• Push through a sieve to extract the deeds and discard them.
• Add 1 tablespoon of sugar and 1 teaspoon vanilla extract and stir until sugar dissolves.
• Swirl through the cheesecake in place of the caramel.
• Serve topped with whole berries.‍

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