I had some dulce de leche left over from when I made banoffee pie (I won’t bother posting the recipe here as it was just the one on the back of the Nestlé tin: biscuit base, cover with dulce de leche, then sliced bananas, then whipped cream, then chocolate shavings; the only addition I made was sugar above and below the bananas to keep them from spoiling as there were a few hours between preparation and serving). So I thought I’d make this out of everything I’d left to use up, namely that, some excess digestives, and some cream cheese. It’s a very rough form of Raspberry Heart Cheesecake but the proportions are a little out – it was even tastier and fluffier!
40g white chocolate
2 tbsp milk
75g cream cheese
1/2 a beaten egg
1/4 tsp lemon juice
20g granulated sugar
2 tbsp of dulce de leche / caramel sauce of your choice (ice-cream syrup won’t be quite the same, but will work in a pinch)
- Preheat oven to 150 oC. Line an 11cm springform circular pan with greaseproof paper – cut out the right size of circle, brush the pan with some melted butter, place the circle on top, then brush with some more butter.
- Bash or food process the digestives until smooshed. Melt the butter. Stir the butter and digestives together then add to prepared tin. Bake for 10-15 minutes.
- Melt white chocolate with the milk in a microwave safe bowl in the microwave on 50% power in 30 second intervals, stirring after each interval until melted and smooth.
- In a mixing bowl, with an electric mixer, beat together cream cheese and granulated sugar until fluffy, about 1 minute. Mix in egg. Add vanilla and lemon juice. Add melted chocolate mixture to cream cheese mixture and blend until smooth and getting quite stiff.
- Preheat oven to 165oC (you should already have taken out the base by this point.)
- Pour half of the cheesecake mixture into the base and spread evenly over bottom. At this point, choose if you want to try for hearts or just go for swirled layers. Drizzle or spoon with 1 tbsp caramel (or 2 tbsp if not doing the hearts). Slowly ladle remaining cheesecake mixture over the drizzled caramel sauce, covering all the caramel (you don’t want it to show through). Swirl cheesecake with a toothpick or knife (your just swirling that inside layer of sauce for now, be careful not to let the sauce show through). Carefully jiggle the pan to even out the top.
- (OPTIONAL: Fill a clean medicine syringe with caramel sauce and begin to pipe small circles in a swirl pattern over cheesecake. Take a toothpick or sharp pointy knife and beginning with the centre circle, run the toothpick through the centre of each heart (don’t lift the toothpick out until you finish the last circle).)
- Fill a large roasting tin with 1 inch of water and place the cheesecake inside (make sure your tin won’t allow the water to seep through; if it does, leave this step out – it just reduces cracks.) Bake cheesecake for 30 minutes, then turn oven off and leave cheesecake in the oven for 5 more minutes. Remove from oven and allow to cool. Cover with clingfilm and refrigerate until fully set – about 6 hours.