Caramel Cheesecake
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  • Prep time 20 '
  • Total time 260 '


  • 30 g butter, melted
  • 125 g digestive biscuits, crumbs
  • 300 g Philadelphia Light
  • 150 ml fresh custard
  • 200 g caramel dulce de leche
  • 1 sachet (11g) powdered gelatine
  • 50 g dark chocolate, coarsely grated


  • Mix together the butter and biscuit crumbs. Press the mixture firmly into the base of a 20cm loose bottomed cake tin and chill whilst preparing the cheesecake filling.
  • Place the Philadelphia, custard and dulce de leche in a bowl and whisk together until smooth and creamy.
  • Put 3 tablespoons of water in a small basin and sprinkle on the gelatine. Stand the basin over a saucepan of hot water and heat gently until dissolved.
  • Stir the gelatine into the Philadelphia mixture. Then fold in the grated chocolate. Pour onto the prepared biscuit base and leave chill for about 4 hours or until set. Serve decorated as liked.


  • Caramel dulce de leche can be found in most major supermarkets next to the condensed milk.

Nutritional Information

Typical values Per Recipe
Energy 10050.0 kj
Energy 2400.0 kcal
Fat 116.0 g
Carb 285.0 g
Protein 60.0 g
Saturated fat 70.0 g
Salt 5.0 g
Dietary fibre 5.0 g
Sugars 168.0 g
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