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Use a bundt tin.
The cake needs to be left in the fridge overnight.
Heat oven 347/175 degrees.
Place sugar in a pan. Heat until melted & amber colour.
Pour into the base of the tin.
Combine the cheese, condensed milk, evaporated milk, eggs & vanilla.
Pour over the caramel sauce in the tin.
Cream butter & sugar.
Add eggs & vanilla.
Stir in flour.
Gently pour into the tin.
Bake in a ban Marie for 60-75 mins.
Check after 60 mins.
Cool & refrigerate over night.
Turn onto a plate & serve.
Cook along with #CookingSuperstar Stéphanie Bugosen