Easy Recipes

Caramel Swirl Cheesecake

This cheesecake is rich and creamy with ribbons of caramel swirling through the filling. Perfect for entertaining!


Serves 8-10

For the caramel

1 cup brown sugar
60g salted butter
½ cup cream

For the base

200g plain digestive or oatmeal biscuits
80g butter

For the filling

200g white cooking chocolate
2 tsp gelatine powder
250ml cream
500g light Philadelphia cream cheese (room temperature)
100g caster sugar
1 tsp vanilla extract
Caramel swirl cheesecake

Make the caramel

  1. Place the sugar, butter and cream into a heavy saucepan over medium-low heat.
  2. Cook while stirring gently for 6-7 minutes until thickened.
  3. Remove from heat and set aside.

Prepare the base

  1. Blend the biscuits to a fine crumb in a food processor. Add the melted butter and blend again for a few seconds until combined.
  2. Line the base of a 22cm springform tin with baking paper and press the mix firmly into the base. Put in the fridge.

Make the filling

  1. Melt the chocolate in a microwave or in a heatproof bowl over a pot of simmering water. Set aside.
  2. Dissolve the gelatine powder in ¼ cup boiling water. Set aside.
  3. Whip the cream until light and fluffy. Set aside.
  4. Beat the cream cheese, sugar and vanilla with an electric mixer until smooth. Beat in the dissolved gelatine, then the melted chocolate.
  5. Gently fold in the cream until just combined.
  6. Pour the filling into the prepared base.
  7. Randomly spoon blobs of caramel over the top of the filling. Using a flat-bladed knife, gently pull the caramel through the filling in all directions. Don’t overdo it, you’re aiming for a random finish.
  8. Refrigerate for a minimum of 3 hours or overnight. Run a sharp knife around the edge of the cheesecake before unclasping the tin.