Wednesday, January 19, 2011

Caramel Cheesecake

You can't say no to this caramel cheesecake – it makes the perfect dessert or afternoon treat…

  • 250g packet Choc Ripple Biscuits
  • 125g unsalted butter, melted
  • 750g cream cheese, at room temperature
  • 1 cup dark brown sugar
  • 4 eggs
  • 1 / 2 cup cream
  • 1 / 4 cup plain flour
Caramel Topping
  • 380g can Nestle Top‘n’Fill
  • 1 / 2 cup cream
  • 2 tbsp golden syrup
  • 2 tsps gelatine
  • 1 tblsp water
  1. Line the base and side of a deep 22cm round springform cake pan (base measures 20cm) with two layers of baking paper, extending paper 4cm above edge of pan.
  2. Process biscuits in a food processor until finely crushed. Add butter, process until well combined. Spread mixture over base of prepared pan. Then, using a flat-based drinking glass, press crumb mixture until firm. Refrigerate. 
  3. To make filling, beat cream cheese and sugar in a bowl with an electric mixer until smooth. Add eggs, one at a time, and beat until combined. Beat in cream and flour, until mixed well.
  4. Pour filling over biscuit base. Cook in a moderately slow oven (160C) for 1 hour, or until centre is just firm to touch. Cool cheesecake in oven with door slightly ajar. Refrigerate until cold.
  5. To make Caramel topping, whisk Top‘n’Fill, cream and golden syrup in a pan over a low heat, until smooth. Transfer to a heatproof jug.
  6. Sprinkle gelatine over water in a heatproof jug. Stand jug in a pan of simmering water and stir over heat until dissolved. Whisk into caramel mixture. Cool at room temperature for about 20 minutes, or until mixture thickens slightly.
  7. Pour caramel over cake, refrigerate to set.
  8. Remove cheesecake from pan. Decorate with chocolate ribbons to serve.
To make the chocolate ribbons, we used Plaistowe Classic Milk Cooking Chocolate. Run a vegetable peeler lengthways down the side of room temperature chocolate to form ribbons.
Source: New Idea


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