Deliciously Deep Daim and Caramel Cheesecake

Tracy Morgan
January 15, 2017
28
!Crust/Base
50g (1/4 cup) butter
35g (1/3 cup) icing (confectioners’) sugar
60g (1/2 cup) plain (all-purpose) flour
1/2 teaspoon vanilla sugar (or essence)
2 tablespoons crushed Daim bars (see notes)
!Filling:
400g (1 + 3/4 cups) cream cheese
150g (6 tablespoons) caramel (or dulce de leche)
2 tablespoons crushed Daim (see notes)
85g (3/4 cup) icing sugar
150ml (1/2 cup) whipping cream
!Topping:
220g (1/2 cup) caramel (or dulce de leche)
3 tablespoons whipping cream
The remainder of the crushed Daim for decoration
!NOTES:
Daim bar is a hard butterscotch type candy originating in Sweden and popular throughout Europe. I have checked to see what an American equivalent would be and it seems that either Skor or Heath bars would be very similar. The recipe includes a total of 112g Daim (this was 2 double packs) which is used throughout the recipe as indicated above.
~ Pre-heat the oven to 150°C (300°F) and grease a small spring-form cake tin (mine is 6 inches/ 18cm). Finely crush the Daim (or Health/Skor) bars using a food processor or blender and put to one side. ~...
See the full directions on my site
Nutritions

Calories
69309

Sodium
39184mg
1632% DV

Fat
5081g
7817% DV

Protein
824g
1649% DV

Carbs
4425g
1505% DV

Fiber
502g
2008% DV