I saw this recipe a while ago on taste.com.au, and I simply just had to try it. Caramel and cheesecake…two of my favourite sweet things in the world, combined! After looking at the recipe however, I decided to modify it by tossing out the caramel chews component (to be swirled through the cheesecake), as frankly, I wasn’t able to see why you couldn’t just use the caramel sauce from the recipe (to be used for serving with the cheesecake) and swirl that through. My thoughts were also: why make caramel out of caramel chew lollies when you can make perfectly good caramel from scratch??
I was going to make this for an office morning tea and having the additional sauce would just be a pain in the behind, so I decided to just make the basic cheesecake itself, and then swirl the caramel sauce through.
In hindsight, this didn’t result in the cheesecake being at its absolute best, as the sauce was a tad watery and not as strong in its butterscotch colour as I had been imagining. Although the flavour is certainly present, I do wish the caramel ‘swirls’ were a bit more evident. At least I had a bit of sauce left over for dribbling over the smaller cheesecake I made for myself (because seriously, as if I would just make one large cheesecake and not try it myself first!). In future, I’ll probably use the caramel recipe I’ve used for my Salted Caramel and Chocolate Tarts for swirling.
To make the cheesecake itself, you will need:
- 250g plain sweet biscuits (I used Arnotts Marie);
- 125g butter, melted;
- 500g cream cheese, softened (or just cheat and get spreadable cream cheese);
- 1/2C firmly packed brown sugar;
- 1 teaspoon vanilla paste;
- 2 eggs;
- 3/4C thickened cream;
- 2 tablespoons plain flour
For the caramel, you will need:
- 1/3C brown sugar, firmly packed;
- 100ml thickened cream;
- 20g butter.
1. Preheat the oven to 160 degrees Celcius. Grease a 6cm deep, 19cm square cake pan. Line base and sides with baking paper, allowing a 5cm overhang.
2. Place biscuits in a food processor.
Process until fine crumbs form. Add melted butter and process until combined. Press the mixture into the base of the prepared pan. Refrigerate for 30 minutes.
3. Meanwhile, make the caramel sauce. Place the sugar, cream and butter in a saucepan over medium heat. Cook, stirring, for four to five minutes or until boiling. Reduce heat to low. Simmer for two minutes or until slightly thickened. Remove from heat and set aside for 10 to 15 minutes to cool slightly.
4. Using an electric mixer, beat the cream cheese, brown sugar and vanilla until smooth. Add the eggs, one at a time, beating after each addition. Beat in the cream and flour until just combined.
5. Pour the mixture into the prepared pan. Smooth the top.
Place spoonfuls of the caramel on the cheese mixture, and using a skewer, swirl through the caramel.
6. Bake for 50 minutes or until the centre is almost set. Cool in the oven for three hours with the door slightly ajar. Refridgerate overnight. I served my mini cheesecake with a quenelle of vanilla ice cream and some crumbed shortbread biscuit.
In the meantime, I dug into my mini cheesecake and I was absolutely 100% happy with how it tasted 🙂
The texture was also amazing; as solid as it looked throughout, it was smooth, creamy, and deceptively light 😉
Fingers crossed the larger cheesecake tastes just as good!
Have a good week, lovers xx 🙂