Chocolate & Salted Caramel Cheesecake


Sara Lee French Vanilla Cheesecake, thawed
• Whipped cream (to serve)
Salted Caramel Sauce:
• 1/2 cup caster sugar
• 50mL water
• 2 tbsp unsalted butter
• 120mL thickened cream
• 1 tsp vanilla extract
• Pinch of salt
Chocolate Sauce:
• 150mL full cream milk
• 150mL thickened cream
• 2 tbsp glucose syrup
• 300g dark chocolate


Salted Caramel Sauce:
1. Add the sugar and water to a saucepan and cook over a low heat.
2. Meanwhile, add the vanilla to the cream and warm in the microwave until hot.
3. When the caramel reaches a golden brown colour, carefully whisk in the butter and warm cream.
4. Pass the caramel through a sieve to remove any lumps of undissolved sugar, then stir in salt and set aside to cool.

Chocolate Sauce Recipe:
1. Combine the milk, cream and glucose in a saucepan and bring to the boil.
2. Pour over the chopped chocolate and allow to sit for a few minutes.
3. Whisk the mixture until the chocolate is fully dissolved, and set aside until needed.

Drizzle the two sauces over the Sara Lee Cheesecake and serve with whipped cream.


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