Recipe

Baked caramel cheesecake

The caramel in this cheesecake gives this dessert a creamy sweetness that pairs perfectly with the buttery base.

  • 25 mins preparation
  • 35 mins cooking
  • 7 hrs marinating
  • Serves 10
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Baked caramel cheesecake

Ingredients

Base
  • 250 gram packet butternut snap biscuits
  • 1/2 cup (60g) almond meal (ground almonds)
  • 1/4 teaspoon teaspoon ground nutmeg
  • 100 gram butter, melted
Filling
  • 1 cup (220g) caster sugar
  • 1/2 cup (125ml) water
  • 750 gram cream cheese, chopped
  • 2 eggs
  • 1 teaspoon vanilla extract
Topping
  • 1 cup (240g) sour cream
  • 1/4 cup (55g) caster sugar
  • 1/2 teaspoon vanilla extract

Method

  • 1
    Preheat the oven to 180°C (160°C fan-forced).
  • 2
    Make base: Process biscuits to fine crumbs. Transfer to a large bowl; stir in almonds, nutmeg and butter. Press the crumb mixture firmly over the base of a 22cm non-stick springform tin. Refrigerate while preparing the filling.
  • 3
    Make filling: Combine sugar and water in a medium saucepan; stir over medium heat until sugar is dissolved. Bring to the boil, then boil, uncovered, without stirring, for about 10 minutes or until the syrup is a rich golden colour.
  • 4
    Remove from the heat and immediately add 250 grams of the cream cheese. Be careful, as this will cause the mixture to froth up. Whisk continually until the cheese is combined with the caramel.
  • 5
    Place the caramel mixture in medium bowl of an electric mixer with the remaining cream cheese; beat until well combined. Add the eggs and vanilla, beating well between additions.
  • 6
    Pour the filling into the base; place tin on an oven tray. Bake for 25 minutes. Remove from the oven. Increase the oven temperature to 200°C (180°C fan-forced).
  • 7
    Make topping: Combine sour cream, sugar and vanilla in a bowl; spread evenly over cheesecake. Bake for a further 10 minutes.
  • 8
    Cool cheesecake then refrigerate for 6 hours before serving. Dust with sifted icing sugar, if desired.

Notes

If you don't have six hours, chill the cheesecake for half an hour in the freezer before refrigerating.

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