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For the base:
55g (2oz) unsalted butter
1 tbsp golden syrup
200g (7oz) digestive biscuits
25g (1oz) cocoa powder
For the filling:
2 x 200g tubs of cream cheese
115g (4oz) caster sugar
1 tbsp cornflour
3 medium eggs
3 tbsp lemon juice
1½ tsp pure vanilla extract
2 x 200ml tubs crème fraîche
397g can Carnation Caramel
You will also need:
A 20cm (8”) springform tin; base lined with baking parchment and sides greased.
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Preheat the oven to 180°C, 350°F, Gas Mark 4.
To make the base, melt the butter with the golden syrup. Place the biscuits and cocoa powder into a food processor and blend until fine crumbs, then combine with the butter mixture. Lightly press into the tin making an even layer. Chill.
In a food processor, blend the cream cheese and sugar until smooth. Add the cornflour blend again before adding the eggs, one at a time, with the processor running. Finally, add lemon juice, vanilla and crème fraiche and blend until smooth.
Wrap the base of the chilled tin in foil, tightly and then repeat for a double layer. Place the tin into a roasting dish. Pour the filling onto the biscuit base.
Warm the Carnation Caramel, and gently ripple into the batter, allowing it to fall from a spoon: Don’t stir the caramel into the filling. Surround the tin with 2.5cm (1”) of very hot water. Bake in the centre of the oven for 45 minutes.
Turn off the oven, without opening the door, and leave for 1 hour to set. Remove to a rack to cool then chill overnight.
Remove from the tin and serve chilled, with a spoonful of cold soured cream and warm blueberry compote.
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