Caramel cheesecake
Ingredients
- 50g unsalted butter
- 140g plain digestive biscuit
- 4 gelatine leaf (I used Supercook), cut into wide strips (or 1 x 11g sachet, see Know-how, below)
- 400g crème fraîche
- 100g light muscovado sugar
- 50g dark muscovado sugar
- 1 tsp vanilla extract
- 400g ricotta
- 50g fudge, finely sliced
- icing sugar, for dusting
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