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LAYERED BAR

Caramel Layered Bar Cheesecake

Glossy caramel, a touch of gold, and the crunchiest nutty base — a layered patisserie bar with a vanilla layer and a caramel layer.

Ingredients

  • 120g digestive biscuits, crushed
  • 100g roasted hazelnuts, roughly chopped
  • 90g butter, melted
  • 250g cream cheese, room temp (vanilla layer)
  • 50g powdered sugar (vanilla layer)
  • 150ml heavy cream (vanilla layer)
  • 1 tsp powdered gelatin, bloomed in 2 tbsp cold water (vanilla layer)
  • 1 tsp vanilla extract
  • 250g cream cheese, room temp (caramel layer)
  • 150g caramel sauce (caramel layer)
  • 150ml heavy cream (caramel layer)
  • 1 tsp powdered gelatin, bloomed in 2 tbsp cold water (caramel layer)
  • 150g caramel sauce, warmed (for the glaze)
  • Edible gold leaf flakes, to decorate

How to make it

  1. Mix the crushed biscuits, chopped hazelnuts and melted butter, press into a lined 20x10cm loaf pan and chill 30 min.
  2. Vanilla layer: beat the cream cheese, powdered sugar and vanilla until smooth. Melt the bloomed gelatin, stir in, then whip the cream to soft peaks and fold in. Spread over the base and chill 1 hour.
  3. Caramel layer: beat the cream cheese with the caramel sauce until smooth. Melt the bloomed gelatin, stir in, then whip the cream to soft peaks and fold in. Spread over the vanilla layer and chill at least 6 hours.
  4. Unmould, pour the warmed caramel sauce over the top and let it coat the bar.
  5. Scatter the gold leaf flakes, slice the end piece to show the layers, and serve.
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