200g digestive biscuits
40g soft butter
700g cream cheese
6g strong instant coffee dissolved in 3 tbspn warm water
175g caster sugar
For the sauces:
The chocolate one I used this recipe
and for the caramel sauce:
175ml double cream
175g soft brown sugar
Preheat oven 150C/gas2 22cm loose-bottomed cake tin
Put the ingredients in a pan over a medium heat and stir till butter has melted. Turn up heat and boil for 3-4 mins stirring occasionally - it looks like runny custard. Pour into a bowl and leave for 30 mins.
Blitz the biscuits and mix with the butter and cocoa. Press into the base of the tin and put in the fridge.
Put the cheese and sugar in a bowl; add the eggs and sugar and beat together till smooth.
Pour over the base and bake for 40 mins.
Cool, then put in fridge for 12 hrs.
Take out of tin and keep in fridge till needed.
Serve the cheesecake drizzled with the chocolate and caramel sauces.
It was very popular with the family. Nice crunchy base, smooth cheesecake with a soft texture, a good coffee flavour, then the mixture of chocolate and caramel topping- mmmmmm!