Salted Caramel Fudge Cheesecake Recipe

Ruby's salted caramel fudge cheesecake is an absolute crowd pleaser. Serve with an extra helping of salted caramel fudge sauce, to make it that little bit more naughty! 

Serves 6, but if you're wishing to feed more mouths, simply double the recipe quantities.

You will need;

150g Malted milk biscuits

50g Butter, melted

375g Full fat cream cheese

65g Icing Sugar

150ml Double Cream

100g Ruby's salted caramel fudge pudding pieces

1 Bottle of Ruby's salted caramel fudge sauce

Method

Break the malted milk biscuits to form large crumbs and mix well with the melted butter. Smooth out the mixture into either a 7" flan dish or spring form cake tin (ideally) and compress down until smooth. Refrigerate whilst making the filling. 

Place the cream cheese, icing sugar and cream into a large mixing bowl and whisk until thick and creamy. Fold in 80g of the salted caramel fudge pieces.

Spoon the mixture on top of the biscuit base and sprinkle the remaining fudge pieces on top. Drizzle with as much salted caramel fudge sauce as you like and refrigerate for at least twelve hours if possible.

Slice into six generous portions and serve with fresh berries.