Recipe: Brandy and Almond Caramel Cheesecake

Why not try out this gorgeous cheesecake, by Mercy Fenton - perfect for a festive occasion
Recipe: Brandy and Almond Caramel Cheesecake
Picture: Dan Linehan

This is a gorgeous cheesecake — perfect for a festive occasion as the fudgy, nutty-topping raises it to an extra level. Serve simply with a little ice cream or cream, or perhaps both.

Brandy & Almond Caramel Cheescake


For the base:

360 gr digestive biscuits crushed

95 gr dark chocolate drops

70 g butter


  • Melt the chocolate and butter over a Bain Marie of water.
  • Once melted and smooth add the biscuit and mix well.
  • Press well into the sides of the tin first then the base smooth with the back of a spoon.
  • Bake at 150 C for 10 minutes. (You can toast the pecan nuts at the same time — but may have to put the temperature up to 170 for a few minutes after taking out the base).
  • Allow to cool and butter

the sides before filling with the cheesecake mix.


450gr cream cheese

150gr sugar

60ml milk

115gr sour cream

30gr flour

15ml Brandy

2 eggs


  • In the bowl of an electric mixer beat the cream cheese, sugar and milk until smooth.
  • Add the egg and beat again until the mix is smooth,
  • Add the sour cream, and brandy, mix again.
  • Finally sieve the flour into the mix and fold in.
  • Pour onto the prepared cheesecake tin.
  • Put a small ovenproof dish with a cup or two of water on the bottom shelf of the oven while baking the cheesecake.
  • Bake @ 170 C for 50 min to an hour,
  • It should be just set in the centre, a small wobble is ok.
  • Remove from the oven and using a small sharp knife free the sides from the tin.
  • Allow to cool and set fully before topping with the pecan fudge.

Pecan Fudge

112 gr butter

100gr soft brown sugar

½ tsp. ground cinnamon

85gr mascarpone

150gr whole almonds with skin roughly chopped and toasted.


  • In a nonstick shallow pan over low heat, melt butter and brown sugar until bubbly (keep heat low to avoid burning butter).
  • Stir in cinnamon, mascarpone cream, and salt stir to a smooth fudge like sauce and cook stirring all the time until thick and fudge like.
  • Finally add the toasted roughly chopped almonds.
  • Allow to cool slightly but don’t allow to set before pouring onto a spreading over the cheesecake.
  • Allow to set up before you cut it up and serve.

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