Scribblings from the Mitchy Side

So last night I finally got around to concocting a cheesecake type dessert to use up (or make inroads into) the caramel I made from the condensed milk.

WOW!!!

It rocks :)

The Ingredients

3 dessert spoons of caramel (see earlier post for method of making caramel)
3 dessert spoons of marscapone
double cream
digestive biscuits
butter

The Method

1. melt some butter in a pan - you need enough to coat the digestive biscuit crumbs you're about to make
2. Crush enough digestive biscuits to cover the base of whatever tin you're using. Don't worry about crushing too finely at this stage, as the biscuits pieces will break up beautifully when you do the next stage.
3. Put the crushed biscuits into a frying pan or large saucepan and pour over the melted butter, stirring vigorously. Don't do this the other way round as the biscuits soak up the butter so fast, you end up with half butter covered crumbs and half that are still dry. Heat this mixture through on a low heat until all the crumbs are coated and start sticking together.
4. Spoon the biscuit crumbs into the base of your tin and press down firmly. When finished, do not be tempted to lick the spoon, because it'll be bloody hot (the biscuits retain the heat VERY well....)
5. Put base into fridge for a few hours to cool and harden. If you're in a hurry, put it in the freezer for a short while until completely cool but not frozen solid :)
6. Mix together the caramel and the marsacpone. The above mixture was enough for a half centimetre layer in a 6.5" tin and I thought it could have done with being a bit thicker, so scale up accordingly.
7. Spread mixture onto biscuit base. Resist tempation to eat it then and there and put it in the fridge at least overnight.
8. Whip some double cream until very thick and spread that on top. You don't need too much but the combination is heavenly :) This works well with the cream on the side too, so it's entirely up to you.
9. Serve and scoff. Bounce off walls for a couple of hours :) Do not feed to diabetics. (There's a reason there's no icing sugar in this recipe.)

So yes, it's very yummy. I'm thinking of all sorts of variations on it too, so it's pretty flexible. And relatively painless to make too. Heck, I'm no cooking genius and I managed it :)