Vegetarian recipe ideas
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Line the base of a 20cm springform cake tin with baking paper. Whizz the malted milk biscuits in a food processor to even crumbs. Pulse in the melted butter until combined, then tip into the prepared tin and press down with the back of a spoon. Chill until ready to use.
Tip the Caramac pieces into a heatproof bowl. Heat the cream, malted milk powder and a pinch of sea salt in a small saucepan over a low heat until steaming, then pour this over the Caramac. Leave to stand for 20 seconds, then stir until melted and smooth. Leave to cool slightly, then put in the fridge for 20 minutes to firm up a little.
Scrape the Caramac ganache into the bowl of a stand mixer fitted with a whisk attachment, and beat for 3-4 minutes until light and just holding its shape. Alternatively, do this in a bowl using an electric whisk. Gradually add the soft cheese, a spoonful at a time, beating well between each addition. Whisk in the icing sugar, checking for sweetness before adding all the sugar.
Spoon the mixture over the chilled biscuit base, then smooth the top with a palette knife. Spoon the caramel sauce or dulce de leche into a small piping bag, and snip off a small hole at the end. Pipe small dots all over the top of the cheesecake, then gently drag a skewer through to swirl the caramel dots into the cheesecake. Chill for 5 hrs until set.
When ready to serve, carefully remove the cheesecake from the tin and transfer to a serving plate or cake stand. Sprinkle the grated or chopped Caramac and white chocolate over the cheesecake.