Frozen Caramel Cheesecake
Save this recipe for ever! It's a delicious, easy dessert that will have you wanting more. The chocolate ganache is optional but goes so well with the caramel and the caramelized walnuts. It's a perfect dessert you can keep in the freezer for many days.
Ingredients
- ½ cup walnut halves
- 1 cup granulated sugar
- 1 tsp lemon juice
- 400 grams can dulce de leche
- 300 grams cream cheese
- 500 ml whipping cream whipped to soft peaks
- 1 tsp vanilla extract
- 6 “Digestive” biscuits crushed
- Chocolate sauce to serve optional
Instructions
- Cover the base and sides of a 20 cm round cake pan, with greaseproof paper.
- Put sugar in a dry pan or small pot over moderate-high heat. As soon as it starts to melt add the lemon. Swirl pan from time to time for even cooking. When the sugar turns into a caramel colour, add the walnut halves. Swirl pan again to coat nuts with caramel. Transfer on a paper-lined heatproof tray or pan. Leave to cool and harden.
- In a large bowl mix caramel and cream cheese very well. Fold in whipped cream in two batches. Add vanilla and crushed biscuits.
- With a sharp knife, chop the caramel-walnutsnuts into small bits. Add half to the cheesecake mixture. Mix.
- Transfer cheesecake mixture to prepared pan. Sprinkle remaining caramel-walnuts on top and cover with a round greaseproof paper. Freeze for at least 12 hours.
- Serve with chocolate sauce if you like but plain it is just as divine!
Notes
If you can’t find ready caramel in a can (dulce de leche), make your own using a can of sweetened condensed milk. Place sealed can in a pot, cover with water and simmer for 3 hours and 30 minutes. Make sure can is always submerged in water while simmering, adding more water as needed.