Caramel Cheesecake

I can never make up my mind… Caramel or chocolate? I would say most of my desserts revolve around either caramel or chocolate and I’m in heaven when I manage to combine the two. And cheesecake would be my favourite dessert. Ever. Except only the baked kind. I find cheesecakes with gelatine in them to have a funny texture and a few disasters with gelatine in high school make me want to stay well away from the stuff.

 I made this cheesecake for a family Christmas lunch and everyone simply adored it. The chocolate drizzle on the top wasn’t part of the plan until the top of my cheesecake cracked. That and I tried to test if the sour cream layer was done. It wasn’t. I tried to fix my mistake and made a bigger hole. Argh! Thank goodness for last minute lifesavers.

 

Thanks to Valli Little for this recipe. Her version has fancy caramel shards to decorate but I decided to keep it nice and simple.

Baked caramel cheesecake

  • 300g plain sweet biscuitsIMG_0082.jpg
  • 90g unsalted butter, melted
  • 750g (3 packets) cream cheese, chopped
  • 2 tbp cornflour
  • 3 eggs
  • 120g sugar
  • 2tsp vanilla extract
  • 2 x 450g tin dulce de leche*
  • 600ml sour cream

* You can either buy dulce de leche from some gourmet food shops, make your own by peeling, piecing and boiling 2 x condensed milk tins for 3 hours or you could buy ready made tins of caramel.

Preheat oven to 200 deg C. Finely crush biscuits in a food processor then pour in melted butter and pulse to combine. Press mixture into a 23cm spring form tin and bake for 8 minutes. Remove pan from the oven and reduce the temperature to 160 deg C.

Place the cream cheese in a clean food processor with cornflour, eggs, 100g sugar and 1tsp vanilla. Process until smooth and then add 1 tin of caramel blitzing until smooth once again. Pour mixture over the biscuit base and bake for 45 minutes.

Meanwhile, place sour cream in a bowl with the remaining 20g sugar and 1tsp vanilla . Beat with a wooden spoon to combine. Remove cheesecake from the oven after 45 minutes and top with the sour cream mixture. Bake for a further 15 minutes until set. *  You won’t be able to tell if it’s set or not because you’ll put a hole through your cake, ahem, trust me. You know why that chocolate drizzle is there.  It’ll lose its glossiness and take on a subtle golden hue. That’s when you know its done.

Turn off the oven and crack the door open and leave cheesecake to settle until completely cooled, then chill in the fridge overnight.

To serve, combine the other can of caramel with a few tsp boiling water and mix until you have a runny sauce. Serve slices of cheesecake drizzled with the sauce.

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