A deliciously decadent cheesecake – packed full of caramel richness. This gluten free version uses a gluten free biscuit base which is topped with a mix of cream cheese and dulce de leche.
Crunchy caramel shards add great contrast of texture and make for an impressive dessert. Whilst a thin topping of sour cream stops the cheesecake from becoming too sweet.
For the Base: 300g Gluten Free Digestive Biscuits, 85g Unsalted Butter
For the Cheesecake Mixture: 750g Cream Cheese (Full Fat), 3 Large Eggs, 1tsp Vanilla Extract, 1 Tin Dulce De Leche, 2tbsp Corn Flour, 100g Caster Sugar
For the Sour Cream Topping: 600ml Sour Cream, 25g Caster Sugar, 1tsp Vanilla Extract
For the Shards: 220g Golden Caster Sugar, 80ml Water
1) Preheat the oven to 200c. Place the digestives in a food processor, whilst blitzing slowly pour in the butter until well combined. Transfer to a medium lined cake tin (preferably spring form). Bake the base in the oven for 10 minutes, remove, set aside and turn down the oven temperature to 160c.
2) Meanwhile make the cheesecake mixture; place the cream cheese, cornflour, eggs, caster sugar and vanilla extract in a mixer and mix until well combined. Add the dulce de leche and continue to mix until well combined. Pour over the biscuit base and bake in the oven for 45 minutes the remove.
3) Meanwhile, combine the sour cream, 25g of caster sugar and vanilla extract in a large bowl and mix well with a whisk. When the cheesecake has been removed from the oven, pour the sour cream mixture over the cheesecake and bake for a further 15 minutes before turning the oven off and leaving the cheesecake to cool in the oven for 30 minutes. Remove and transfer to the fridge to chill for at least 4 hours.
4) Make the shards by combining the caster sugar and water in a medium saucepan. Place over a high heat and cook to a medium-dark caramel. Transfer to a baking matt and spread to form a thin sheet. Allow to cool then break into shards before serving with the cheesecake.