Name: Luscious caramel cheesecake
Prep time: 10 min
Total time: 10 min
Yield: 1 cake serving
Cuisine: Ingredients
Ingredients: 500 ml flour cake; 160 g butter cold; 100 g chopped pecan nuts or walnuts water; basic filling; 3 tubs smooth or creamed cottage cheese, or cream cheese; 15 ml cornflour; 1 lemon zest and juice; 3 eggs extra-large; 2 eggs just the yolks; 125-180 l sugar , a pinch of salt; 5 ml vanilla essence; 250 ml brown sugar; 60 ml water or drained apple syrup; 1 can mini apples

Recipe Disclaimer

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Ingredients (14)

CRUST

500 ml	flour — cake
160 g	butter — cold
100 g	chopped pecan nuts or walnuts water
	basic filling
3	tubs smooth or creamed cottage cheese, or cream cheese
15 ml	cornflour
1	lemon — zest and juice
3	eggs — extra-large
2	eggs — just the yolks
125-180 l	sugar , a pinch of salt
5 ml	vanilla — essence

TOPPING

250 ml	brown sugar
60 ml	water or drained apple syrup
1 can	mini apples

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Method:

Preheat the
oven to 180°C. Grease a 23cm springform cake tin with nonstick spray.

1 CRUST Pulse the flour and butter in a food
processor until it resembles breadcrumbs (or rub the butter into the flour using
your fingertips). Add the nuts, then add just enough water to make a stiff
dough. Press onto the bottom and up the sides of the baking tin. Prick and chill
for 15 minutes. Bake for 5 minutes then remove from the oven.

2 BASIC
FILLING Mix all the ingredients in a large bowl until smooth. Pour into the crust.

3 Lower the oven temperature to 110°C and bake
the cake for 11⁄2 hours until just done but still wobbly in the middle.

4 Switch
off the oven and let the cake cool down, then chill in the fridge until needed.

5 TOPPING
Spoon the sugar into a heavy- based
pan and add the water or apple syrup.
Heat on high until the sugar has melted and turned a golden caramel colour.
Don’t stir (you can shake the pan a few times). Watch carefully as it can
quickly become too dark and then has a bitter taste. 6 Put the base of the pan in cold water to
halt the cooking process. 7 Working
quickly, dip the apples in the caramel. Arrange on the cheesecake and pour any leftover
caramel syrup over.

VARIATION

For a lower-carb version, replace the sugar
with sweetener such as xylitol, the flour in the crust with ground almonds and
the water with whisked egg white. Don’t
add the topping, or decorate with fresh fruit.