Caramel and chocolate is a ‘wow’ combination in desserts.Whether it is a cake,pudding,

or ice-cream or any sweet,this combination is to drool for.Hope you all agree with me …

Anyway,let me get into the recipe now .The crust is the basic digestive biscuit crust.You can

opt for mixed nuts crust,or any biscuits of your choice.This cheesecake is caramel

based ,made with brown sugar.The topping is a gelatine based chocolate.

INGREDIENTS

For the crust

1 cup digestive biscuits

25 gm butter

2 tblsp.sugar (brown or white)

Mix all the ingredients in a processor,and press on a spring form pan or pie dish evenly.Cover

and put into the fridge till you prepare the filling.

Option -You can bake this crust for 15 minutes,if you like.

For the filling

200gm cream cheese or cottage cheese (room temperature)

100 gm brown sugar

1 sachet gelatine (4 tsps)

1/4 cup water

1/2 cup thick warm milk

1/2 tsp vanilla/ caramel essence

1 cup cream ( lightly whipped)

3 egg yolks

3 egg whites

Method

Soak the gelatine in 1/4 cup water .Allow it to bloom.

Beat egg yolks and the sugar,and milk and cook on a low flame till slightly thick.

Melt the gelatine over a cup of boiling water,and pour the gelatine into the egg yolk

mixture,and heat till gelatine melts on a low flame.

Beat the cream cheese till it’s creamy .

Mix in the whipped cream,and the egg yolk mixture.

Beat egg whites stiff and to cream cheese mixture.

Pour into prepared crust and chill in fridge till set

For the topping

100 gm dark /milk chocolate

2 tsp gelatine

1/4 cup hot water

1/4 cup cream

Heat cream and chocolate in a Bain Marie (double boiler).

Mix gelatine in hot water till no granules are seen.

Mix into the chocolate mix,and mix well.

When well blended pour over set cheese cake and chill.

Decorate with nuts or chocolate.

Note: Always cover the cheesecake pan bottom with a cling film or foil to avoid liquid seeping out.