I love cheesecake! Especially this creamy one with Daim! It’s oh so good. Try the recipe here:
Ingredients
Biscuits bottom:
250 g digestive biscuits
120 g of butter, melted
Cream cheese filling:
400 g of Philadelphia or another neutral cream cheese
120 g of powdered sugar
The grains from 2 vanilla sticks or 1 tbsp. vanilla sugar
½ l heavy cream
1 tbsp. lemon juice
2 packs of double Daim, chopped
Caramel Sauce:
2 bags Wherters Original, soft caramels
1 dl heavy cream
1 pinch of salt
Garnish:
1 pack of double daim, coarsely chopped
Approach
Biscuits bottom:
Chop the biscuits in a food processor, so they are perfectly painted. Melt the butter and mix well with the biscuits for a uniform mass. Pour the biscuits into a spring shape lined with baking paper at the bottom (my shape is 23 cm in diameter). Squeeze the mass well into the bottom and put the mold in the fridge while making the cream cheese filling.
Cream cheese filling:
Whip cream cheese, vanilla, powdered sugar and lemon juice in a bowl. Whip the heavy cream in another bowl. Turn the whipped cream into the cheese cream and stir the chopped Daim in. Cover the inside of the spring mold with cake plastic and spread the cream cheese on the biscuit base. Put the cake on the fridge for a few hours, or over night.
Caramel Sauce:
Make the caramel sauce just before the cake is served by melting the caramels in a small saucepan and stir the cream in. Add salt and stir until the caramel becomes uniform. Pour it into a glass or a small jug so you can easily pour it over the cake.
Free the cake from the spring shape and the baking sheet. Decorate the cake with Daim and caramel sauce. Bon appetite!
