The most delicious treat that'll be devoured instantly.
For the base
180g plain flour
60g caster sugar
1 tsp baking powder
For the filling
120g brown sugar
2 tbsp honey
1 tsp sea salt flakes (optional)
397ml (1 can) condensed milk
300g soft cheese
200ml double cream, whipped to soft peaks
For the topping
100g dark chocolate, chopped
-Heat the oven to 180˚C. Whip sugar and butter until pale and fluffy. Add the flour and mix. The dough should look like crumbs. Transfer it into a 20cm round cake tin lined with parchment paper and press until it forms a crust. Bake for 15 to 20 minutes until golden. Allow to cool in the tin.
-Meanwhile, make the filling. Melt the butter, sugar, sea salt flakes if using and condensed milk in a small pan over medium heat. Bring to a boil then simmer until thickened and light brown, stirring continuously.
-Reserve about 150g of the caramel and then spread the rest onto the biscuit base, creating an even surface. Allow to cool.
-When the reserved caramel is cool, beat with the soft cheese in a large bowl. Add the whipped double cream and fold with a spatula. Pour it over the biscuit and caramel base and place in the fridge to set for about one hour.
-Heat the cream and pour over the chopped chocolate in a small mixing bowl. Place a plate on the bowl and let sit for about 5 minutes, then whisk until the ganache is smooth and glossy. Let cool slightly and pour over the cheesecake. Refrigerate overnight.