Caramel Cheesecake

Caramel Cheesecake

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.

Caramel Cheesecake


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.



Pork Loin with Caramel

Pork Loin with Caramel

This unique and delicious recipe is from a fantastic book by Claudia Roden on the food of Spain – a must for any fan of Mediterranean cooking.

A slight adaptation of the original recipe, Pork loin is cooked in milk and spices on the stovetop – some of the milk is then used to create a caramel sauce which is heady with the aromatics of the cooking liquor. Cooking the caramel right to the edge imparts a slight bitterness which stops the sauce from becoming too sweet. Cooking the pork in milk also keeps it super tender.

This really is a must try!

Pork Loin with Caramel
Serves 4-6

1kg Pork Loin
1.5 Litres Semi-Skimmed Milk (Warmed)
8 Peppercorns
5 Cloves
1 Cinnamon Stick
Zest 1 Lemon (In Strips)
Zest 1/2 Grapefruit (In Strips)
25g Butter
Olive Oil
6 Tbsp Sugar
3 Tbsp Water
Sea Salt


1) Melt the butter and 1 tbsp of olive oil in a casserole dish on the stovetop over a medium heat. Brown the pork well on all sides.

2) Add the milk to the dish along with the zest, peppercorns, cinnamon stick, cloves and a good pinch of salt. Bring to the boil then half cover the dish with a lid. Simmer for an hour and a half.

3) Near to the end of cooking, make the caramel sauce. Combine the sugar and water in a large saucepan and place over a high heat. Bring to a dark caramel. Remove from the heat and add 1 tbsp of the cooking liquor (avoiding the zest and spices) – allow to bubble up. Add a ladleful of the milk and after it has bubbled up, add another ladleful. Return to a medium heat and reduce for 5 minutes.

4) Transfer the sauce to a blender and blitz until smooth. Return to the saucepan, season with sea salt and keep warm.

5) Once the pork is ready turn off the heat and allow to rest for 10/15 minutes. Remove from the dish and carve. Serve with the caramel sauce.


Banana-Chocolate Chip Caramel Cake

Banana-Chocolate Chip Caramel Cake


This magnificent cake went down a storm with my flatmates – I highly doubt it will last until tomorrow!

Lighter than banana bread – milk and dark chocolate chips and caramel frosting make this cake super decadent. It is relatively simple to make and is perfect with coffee.

The caramel frosting featured in a previous recipe and is very versatile.

If you are left with excess cake batter make some extra muffins and top with a little of the frosting for a great mid-morning snack.

Banana-Chocolate Chip Caramel Cake

Banana-Chocolate Chip Caramel Cake

3 Cups Plain Flour
2 tsp Baking Powder
1 tsp Salt
2 Cups Caster Sugar
250g Unsalted Butter (At Room Temperature)
3 Eggs
2 tsp Vanilla Extract
4 Ripe Bananas (Mashed)
300 ml Sour Cream
100g Milk Chocolate Chips
100g Dark Chocolate Chips

1 Quantity Caramel Frosting

2 x 8 3/4 Inch Sandwich Pans


1) Line the cake pans with baking parchment. Pre heat the oven to 180C.

2) Beat the butter, sugar and vanilla extract with an electric whisk until light and fluffy (2 minutes). Add the eggs one at a time, whisking to combine.

3) Measure the flour, baking powder and salt into a bowl and mix to combine. Slowly add to the wet mixture, whisking slowly to ensure it is fully combined.

4) Lightly whisk the bananas and sour cream into the mixture. Add the chocolate chips and fold to combine.

5) Divide the mixture between the two cake pans and place in the oven. Bake for approx. 40 minutes until a skewer inserted into the centre of each cake comes out clean.

6) Transfer to a wire cooling rack to cool. Once cooled, sandwich the two layers of the cake together with a little caramel frosting. Use the remainder of the frosting to cover the top of the cake.


Praline and Caramel Layer Cake


If I am ever stuck on a desert island, give me a box of pralines and a bottle of red and I’ll be a very happy man. The humble hazelnut creates one of the finest foods known to man. Pair praline with caramel and you have a glorious combination.

This cake is so simple to prepare and I can guarantee it will not last long!

Praline and Caramel Layer Cake


For the Cake: 175g Soft Unsalted Butter, 100g Golden Caster Sugar, 220g Dulce De Leche (Shop Bought Tinned Caramel), 2 Large Eggs, 125g Toasted and Ground hazelnuts, 175g Plain Flour, 1tbsp Cocoa Powder, 2tsp Baking Powder

For the Icing: 50g Soft Unsalted Butter, 150g Dulce De Leche, 150g Icing Sugar, 1tsp Vanilla Extract or Paste


1) Pre-heat the oven to 180C. Line two shallow cake tins with baking paper.

2) With an electric mixer or whisk beat the butter, sugar and caramel on high for a few minutes until thick and smooth. Next, beat in the eggs individually until smooth.

3) Sift the flour, cocoa powder and baking powder into a separate bowl. Turn the mixer to low and gradually add the flour until well incorporated. Continue to beat and add the toasted and ground hazelnuts. Mix until smooth.

4) Weigh the batter equally into the cake tins. Bake for 20-25 minutes. To check if they are done, stick a skewer into the middle of the cake – when it comes out clean, its ready.

5) Whilst the cakes are in the oven, make the icing. Beat the butter, caramel and vanilla in an electric mixer or with a whisk until smooth. Gradually add the icing sugar and beat until thick and smooth. Place the icing in the fridge to firm up.

6) Once the cakes are cooked, remove from the oven and allow to cool in the tins for 20 minutes. Then turn the cakes out onto a cooling rack until cooled completely.

7) Once cooled, sandwich the two layers together with 1/3 to 1/2 of the icing mixture. Use the remaining icing on the top of the cake.

Don’t leave unattended – it will be quick to disappear!