Baked caramel cheesecake
By Julie Goodwin
The caramel in this cheesecake gives it extra richness. At home, it disappears as soon as it's ready.
INGREDIENTS
250g packet butternut snap biscuits
1/2 cup (60g) almond meal (ground almonds)
1/4 teaspoon ground nutmeg
100g butter, melted
FILLING
1 cup (220g) caster sugar
1/2 cup (125ml) water
750g 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. Process biscuits until 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. 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. Remove from the heat and immediately add 250g 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. 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.
4. 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).
5. TOPPING: Meanwhile, combine sour cream, sugar and vanilla in a bowl; spread evenly over cheesecake. Bake for a further 10 minutes.
6. Cool cheesecake then refrigerate for 6 hours before serving. Dust with sifted icing sugar, if desired.
Suitable to freeze. Butter suitable to microwave.
JULIE'S NOTE: If you don't have six hours, chill the cheesecake for half an hour in the freezer before refrigerating.
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