Creamy Caramel Chocolate Cheesecake

Treat family and friends to this irresistible cheesecake made with a crumbly biscuit base and topped with indulgent creamy caramel chocolate, a dessert that just melts in the mouth!

For the base

  • 100g butter, melted, plus extra for the tin
  • 300g dark chocolate digestive biscuits

For the filling

For the decoration



To make the base

  • Butter and line a 23cm springform cake tin. Use a food processor to blitz the digestives into a crumb mixture, then add the butter and blitz to combine. Pour the biscuit mixture into the lined tin and press down firmly with the back of a spoon, smoothing until the mixture evenly spread. Chill in the fridge while you make the filling.

To make the filling

  • Melt the chocolate and 8 tbsp of cream in 30 second blasts in the microwave stirring well in between. Set aside to cool.
  • In a separate bowl whip the remaining cream until the standing in soft peaks. Sift in the cocoa powder and gently fold in with a spatula. 
  • Fold the chocolate mixture into the cream in thirds.
  • In another bowl beat the cream cheese and caster sugar together until glossy then fold this into the chocolate cream mixture.
  • Pour on top of the biscuit base and put back in the fridge to chill overnight.
  • When set, remove from the tin & peel off the paper and decorate with piped cream, chocolate shavings and a Lily O’Brien’s chocolate for each serving.
  • Store in the fridge and eat within 3 days.

For more easy baking recipes using Lily O'Brien's Chocolate visit our Chocolate Blog