A simple no-bake caramel cheesecake with notes of brown sugar. I like to serve this with fresh strawberries or raspberries to cut through the richness.
Ingredients
120g blanched hazelnuts, divided
60g unsalted butter
150g hobnobs or other oaty biscuits
4 leaves gelatine
pinch sea salt
400g low fat mascarpone
250g dulce de leche
1 teaspoon black treacle
300ml double cream
fresh fruit, to serve (optional)
Instructions
Preheat the oven to 170 degrees C. Line the base of a 20cm round spring form tin with baking parchment.
Spread the hazelnuts out on a baking tray and toast for 8 - 10 minutes until light golden brown. Remove from the oven and allow to cool completely.
Melt the butter in a small saucepan then continue to cook until golden and nutty. Allow to cool completely.
In a food processor, blitz the hobnobs and 20g toasted hazelnuts to a coarse powder (store the remaining hazelnuts for serving). Stir into the browned butter, then press evenly nto the base of your prepared tin.
Place the gelatine in a medium sized bowl, cover with cold water and leave to soak for 5 minutes. Drain off the water, add 2 tablespoons of fresh water and a pinch of salt, then stand in a second bowl of boiling water. Stir for a few minutes until the gelatine dissolves.
In a large bowl, beat together the mascarpone, dulce de leche and treacle until smooth. Blend 3 tablespoons of this with the gelatine solution, one spoonful at a time, then add back to the rest of the cream cheese mixture and beat until smooth.
In a separate bowl, whisk the cream until soft peaks form. Fold into the cream cheese mixture in two batches then carefully pour over the crust, smoothing the surface flat. Cover with cling film and chill for several hours, or overnight, until set.
Run a knife round the collar of the tin and remove it. Slide the cheesecake off the base and onto a serving plate or stand.
Coarsely chop the remaining toasted hazelnuts and scatter round the edge of the cheesecake. Cut into slices and serve with fresh fruit, if you like.