baked caramel cheesecake

baked caramel cheesecake

baked caramel cheesecake

Spoil yourself with this decadent baked caramel cheesecake.

  • 1 hr 30 mins + chilling
  • 8
  • Intermediate

INGREDIENTS

  • 1½ x 300g packets Nuttikrust biscuits
  • 125g butter, melted + extra
  • 3 x 250g tubs cream cheese, at room temperature
  • 310ml sour cream
  • 125ml castor sugar
  • 3 eggs
  • 360g tin Nestlé Caramel Treat, beaten

METHOD

  1. Blitz the biscuits until finely crushed. Add the butter and process until combined.
  2. Grease a 24cm springform pan with extra melted butter. Press the biscuit mixture firmly over the base and 5cm up the sides of the pan. Refrigerate for 30 minutes or until firm.
  3. Preheat the oven to 160°C. Blitz the cream cheese, sour cream and sugar until smooth. Add the eggs and blitz until well combined. Pour into the biscuit base. Bake for about 1 hour 10 minutes or until the sides are just set with a wobbly centre. Turn oven off. Leave the cheesecake in the oven, with the door ajar, for 2 hours or until cooled.
  4. Spoon the caramel on top, cover and place in the fridge for 4 hours or overnight to chill.

Magazine issue date: May, 2019


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