Nando’s Gooey Caramel Cheesecake a Decadent Dessert, Reimagined recipe contains Guilten wheat, Eggs, Milk, and Soya. Homemade caramel cheesecake furnished with Barley Oats, Nuts, Almonds, Hazelnuts, Walnuts, Pecans, and Pistachios.
Now you can recreate this indulgent dessert right in your kitchen! This recipe captures the essence of Nando’s signature dessert, with its Rich, creamy caramel cheesecake on a buttery biscuit base. Served with pouring cream. rich, creamy filling and gooey caramel topping. Follow the Step-by-step cheesecake tutorial to make an Easy caramel cheesecake recipe at your home with a cost of only £4.95.
Nando’s Gooey Caramel Cheesecake Menu Ingredients for the base
- 200g digestive biscuits, crushed
- 80g unsalted butter, melted
For the filling:
- 500g cream cheese, softened
- 100g granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 150ml double cream
For the caramel topping:
- 150g granulated sugar
- 50g unsalted butter
- 100ml double cream
- Pinch of salt
How to make Nando’s caramel cheesecake Recipe?
Prepare the base:
- Preheat your oven to 180°C (160°C fan).
- Combine the crushed biscuits and melted butter in a bowl.
- Press the mixture into the bottom of a 9-inch springform tin.
- Bake for 10 minutes, then set aside to cool.
2. Make the filling:
- In a large bowl, beat together the cream cheese and sugar until smooth and creamy.
- Beat in the eggs one at a time, followed by the vanilla extract.
- Gradually fold in the double cream until combined.
3. Assemble the cheesecake:
- Pour the filling over the cooled base.
- Place the springform tin in a water bath (wrap the base in foil to prevent water from seeping in).
- Bake for 50-60 minutes, or until the center is just set.
- Turn off the oven and let the cheesecake cool in the oven for an additional hour.
4. Prepare the caramel topping:
- In a saucepan, melt the sugar over medium heat until it turns a golden brown color.
- Carefully add the butter, double cream, and salt. Stir until the mixture is smooth and combined.
5. Finish the cheesecake:
- Once the cheesecake has cooled completely, pour the caramel topping over the top.
- Chill the cheesecake in the refrigerator for at least 4 hours, or overnight, before serving.
Enjoy your homemade Nando’s Gooey Caramel Cheesecake!
- Use room temperature cream cheese for a smoother batter.
- Don’t overbeat the batter, as this can lead to a cracked cheesecake.
- Make sure the water bath doesn’t go above the springform tin to prevent a soggy base.
- For a richer flavor, use dark brown sugar in the caramel topping.
- Serve chilled with a dollop of whipped cream or a drizzle of extra caramel sauce.
