Recipes+
There are many versions of this hugely popular dish, all equally tempting and delicious. But we think that there is something especially decadent about this cheesecake.
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Ingredients
Caramel cheesecake
Method
Caramel cheesecake
1.Preheat oven to 160°C/140°C fan-forced. Grease a 22cm (base measurement) springform pan; place on a baking tray. Process biscuits to make fine crumbs. Add butter, then process to combine. Press crumbs firmly over base of prepared pan. Chill until needed.
2.Using an electric mixer, beat cream cheese, sugar and essence in a small bowl until smooth. Beat in eggs, one at a time, until combined. Place caramel topping in a small bowl; stir until smooth.
3.Pour half cream cheese mixture over base. Drizzle with half caramel topping. Repeat layers. Using a fine-bladed knife or skewer, swirl caramel through cream cheese mixture. Bake for 1 hour or until firm. Turn off oven; cool cheesecake in oven with door ajar for 2 hours or until it reaches room temperature.
Cool cheesecake in oven to prevent cracking.
Note
