Ingredients
Caramel
sugar
200g
7oz
0.80cup
13.40tbsp
whipping cream
100g
3.38fl oz
butter
70g
2.45oz
0.28cup
4.69tbsp
Crispy layer
oatmeal
130g
4.55oz
0.52cup
8.71tbsp
walnuts
50g
1.75oz
3.35tbsp
vegetable oil
5g
0.17fl oz
caramel
70g
2.45oz
0.28cup
4.69tbsp
Cheese mass
cream cheese
450g
15.75oz
1.80cup
30.15tbsp
baileys
35g
1.18fl oz
white chocolate
150g
5.25oz
0.60cup
10tbsp
caramel
170g
5.95oz
0.68cup
11.39tbsp
whipping cream
100g
3.38fl oz
Method
Caramel
- Heat the sugar in a saucepan until completely dissolved, stirring with a silicone spatula.
- Meanwhile, heat the cream to a boil.
- When all the sugar becomes liquid, add the hot cream to it, and mix well with a whisk; remove from the heat.
- Add the butter, and stir until smooth.
- Pass the caramel through a sieve to get rid of lumps.
* This amount of caramel is enough forthe cheesecake and the base. There will be 1-2 tablespoons left - you can use it for decoration.
Crispy layer
- Put the caramel, butter, oatmeal and chopped nuts in a pan.
- Fry, stirring constantly, for 3-5 minutes over a medium heat.
- Lay out, and compact in a mold of 18-20cm (7.09-7.87 inch).
Cheese mass
- Whip the cream; melt the chocolate.
- Combine the cream cheese; warm the caramel and Baileys in a mixer bowl. Stir with a whisk until smooth.
- Add the melted chocolate, and combine.
- Add the cream, and combine.
- Pour the cheese mass over the base, and put the cheesecake in the fridge for 3-4 hours until completely solidified.