Caramel Swirl Cheesecake

This caramel swirl cheesecake is rich, creamy, and perfectly balanced with deep caramel notes and a buttery biscuit base. The texture is smooth and velvety, with ribbons of caramel running through every slice for extra indulgence. It is a medium-difficulty bake that feels impressive yet achievable at home. Total time is around 1 hour 30 minutes, plus cooling and chilling.

Ingredients

For the biscuit base

• 200g digestive biscuits
• 100g unsalted butter, melted

For the cheesecake filling

• 500g full-fat cream cheese, at room temperature
• 150g caster sugar
• 2 large eggs, at room temperature
• 200ml double cream
• 1 tsp vanilla extract

For the caramel swirl

• 150g caramel sauce, shop-bought or homemade
• 1 tsp sea salt, optional, for salted caramel flavour

Method

Prepare the oven and tin

• Preheat the oven to 170°C (160°C fan).
• Grease and line the base of a 20cm springform tin with baking parchment.

Make the biscuit base

• Crush the digestive biscuits into fine crumbs using a food processor or rolling pin.
• Mix the crumbs with the melted butter until evenly combined.
• Press the mixture firmly into the base of the prepared tin.
• Chill in the refrigerator for 15 minutes to set.

Mix the cheesecake filling

• In a large bowl, beat the cream cheese until smooth and free of lumps.
• Add the caster sugar and mix gently until just combined.
• Beat in the eggs one at a time, mixing slowly to avoid adding air.
• Pour in the double cream and vanilla extract, then mix until smooth and creamy.

Assemble and swirl

• Pour the cheesecake filling over the chilled biscuit base.
• Spoon the caramel sauce over the top in small dollops.
• Use a skewer or knife to gently swirl the caramel through the filling, creating a marbled effect.

Bake the cheesecake

• Place the tin on the middle shelf of the oven.
• Bake for 50 to 55 minutes, until the edges are set and the centre still has a slight wobble.
• Turn off the oven, leave the door slightly ajar, and allow the cheesecake to cool inside for 30 minutes.

Cool and chill

• Remove the cheesecake from the oven and allow it to cool completely at room temperature.
• Refrigerate for at least 4 hours, or overnight, before serving for the best texture.

Tips

Why did my cheesecake crack on top?

Cracks usually happen when the cheesecake is overbaked or cooled too quickly. Keep the centre slightly wobbly and let it cool gradually in the oven.

How do I get a smooth, lump-free filling?

Always use room-temperature cream cheese and mix gently. Overmixing can add air and affect the texture.

Can I make this cheesecake ahead of time?

Yes, this cheesecake is ideal for making a day in advance. Chilling overnight improves both flavour and firmness.

Serving Suggestions

• Serve chilled with extra caramel sauce drizzled on top.
• Add a dollop of lightly whipped cream on the side.
• Garnish with chocolate shavings or chopped toffee pieces.

Storage

Room temperature

This cheesecake should not be kept at room temperature for more than 2 hours.

Refrigerator

Store covered in the fridge for up to 3 days. Keep it in an airtight container to prevent it absorbing other flavours.

Freezing

Freeze individual slices wrapped tightly in cling film and foil for up to 1 month. Defrost overnight in the refrigerator.

Nutrition

• Calories: 420 kcal
• Carbohydrates: 32g
• Protein: 7g
• Fat: 30g
• Saturated Fat: 18g
• Sodium: 320mg

Nutritional values are estimates and may vary depending on ingredients used.

FAQs

Can I use low-fat cream cheese?

Low-fat cream cheese is not recommended as it can result in a softer texture and less flavour.

What caramel sauce works best?

A thick caramel sauce works best for swirling, as it holds its shape and creates defined ribbons.

How do I know when the cheesecake is done?

The edges should be set while the centre still jiggles slightly when gently shaken.

Can I bake this in a water bath?

You can, but it is not essential. Baking gently and cooling slowly usually prevents cracks without the extra