Caramel vanilla baked cheesecake

A few weeks ago we had a family Sunday dinner so we decided to make a baked cheesecake. It was easy to do and super yummy so I made it on Thursday to take to a dinner party. This cake is easy but is a little time consuming. Recipe comes from my cheesecake

250g biscuits (I used wine biscuits but most neutral flavoured ones will work)
150g butter
500g cream cheese
2/3 cup caster sugar
2 tsp vanilla essence
1/3 cup cream
1 tblsp plain flour
3 eggs
1 x 200g pkt chocolate caramel sweets (I used Pam’s chocolate caramels)
1/4 cup milk

Crush the biscuits in a food processor or with the end of a rolling pin. I put my biscuits inside a clean tea towel and bashed it with a rolling pin. Break the biscuits until they are crumbs.
Melt the butter and add to the biscuits until completely mixed through.
Grease a cake tin (I used a 26cm cake tin).
Pressed the mixture over the bottom of the base and up the sides (I only got it half way up the sides). Refrigerate.  
Beat the cream cheese in a mixer until smooth and fluffy. 
Add sugar, vanilla, cream and flour. Mix until well combined. 
Beat in eggs, one at a time, beating well after adding each egg.
Put the caramel sweets and milk in a pan and stir over a low heat (without boiling) until the sweets are melted.
Spoon the cream cheese filling over the biscuit base.
Pour the caramel topping over the filling. Swirl the topping through the mixture with a spoon or knife. 
Bake the cake for 45 minutes at 180C.
After 45 minutes turn the oven off and leave the door ajar until the cake is cold then place cake in the fridge until you’re ready to serve. 
Will be making this cake again and soon for sure!!!
Madeleine  x

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