STEPS
INGREDIENTS
Collect these ingredients plus 100g of white caster sugar
Take the biscuits and place then in a "clean" bag, then bash the living nonsense out of them
Melt 110g of butter slowly then pour over the crushed biscuits. Use your fingers to coat the crumbs if your feeling adventurous
Pour the biscuit mixture into the tin and press down evenly. Make sure you chill the base for 30 mins so it hardens
Mix the Philadelphia cheese, creme fresh and the caster sugar in a bowl. Add the sugar in increments, this helpes the cheese absorb the sugar
Whisk on a low heat until the mixture looks like....
This, thick and whispy
Somehow get the delicious filling out of the bowl with out licking the spoon onto the biscuit base
Smooth over the base...let it chill in the fridge for 20mins
Take the tin of caramel and melt is slowly in a pan, don't rush otherwise the carmel will taste burnt
Spread the caramel using the "force" and cover evenly. Stick it in the fridge and let it cool for at least 2 hours, if you want the cake stiffer leave it overnight
- 100.0g Unsalted butter
- 400.0g Caramel
- 400.0g Philadelphia cream cheese
- 200.0ml Creme fresh
- 284.0ml Double cream
- 23.0in Baking tin
- 100.0g White caster sugar