Lemon Caramel Cheesecake

Name: Lemon Caramel Cheesecake
Prep time: 30 min
Total time: 30 min
Ingredients: 125 ml/4 fl oz/½ cup sweetened condensed milk; Pinch of salt; 250 g/9 oz caramel biscuits or cookies, such as Lotus; 250 g/9 oz caramel biscuits or cookies, such as Lotus; 250 g/9 oz caramel biscuits or cookies, such as Lotus; 250 g/9 oz mascarpone cheese; 300 ml/½ pint/scant 1¼ cups crème fraîche; Juice and zest of 1 lemon; 15 ml/1 tbsp icing (confectioners’) sugar; 115 g/4 oz/½ cup light brown sugar; 250 ml/8 fl oz/1 cup double (heavy) cream; 50 g/1¾ oz/3½ tbsp butter

Preparation info

Serves
12

Difficulty
Easy
Ready in
30 min

Appears in

No-Bake Cakes & Treats

By Hannah Miles

Published 2016

About

Lemon and caramel is perhaps not an obvious flavour combination but it is one that I adore – the sharpness of the lemon cuts through the buttery caramel making this one of my all-time favourite cheesecakes. For an extra indulgent treat, the cheesecake is served with a toffee sauce to drizzle – perfect for cosy dinner parties.

Ingredients

For the Caramel

125 ml/4 fl oz/½ cup sweetened condensed milk
50

Cake
Dinner
Dessert
Vegetarian

Method

Begin by preparing the caramel. In a heavy pan, heat the condensed milk and butter, whisking all the time until the caramel turns golden brown. Take care that the mixture does not burn. Add the salt and cream, whisking over the heat until the caramel is thick. Remove from the heat, set aside and leave to cool.