Salted caramel cheesecake

8-12 servings Prep: 30 mins, Cooking: 35 mins

By Food24 October 23 2013
Recipe Disclaimer
Tap for method
Tap for method

Ingredients (11)

SALTED CARAMEL:
250 g caramel toffees
125 ml cream
10 ml sea salt
For the crust:
200 g Marie biscuits
100 g butter
30 ml golden syrup
For the filling:
750 ml cottage cheese — creamed
385 ml condensed milk
lemon — juice only
4 eggs — separated
125 ml cream
Tap for ingredients
Tap for ingredients

Method:

Salted caramel:

Unwrap the toffees and place in a small pot with the cream. 

Heat the cream and toffees on a very low heat until the toffees have melted completely. Add the salt. 

Stir the sauce and cool in a glass jar.

Cheesecake base:

Place the biscuits in a food processor and pulse until you have fine crumbs. 

Melt the butter and syrup in the microwave in a small glass bowl and add to the crumbs.

Pour the butter over the crumbs and pulse until the crumbs start to stick together.

Spread in the bottom of a loose-bottom pan. Refrigerate until needed.

Cheesecake filling:

Preheat oven to 180ºC.

Place the condensed milk in a glass bowl and add the lemon juice. Stir and allow to thicken.

Add the cream cheese, egg yolks and cream and whisk until all lumps are smoothed out.

Beat the egg whites until stiff peak stage and fold it into the cream cheese mixture.

Pour into the prepared pan and bake for 25 minutes.

Switch the oven off and then leave cheese cake to cool off with oven-door open.

Recipe reprinted with permission of Nina’s Kitchen. To see more recipes, click here.



Related Recipes

Next Post

Leave a Reply

Your email address will not be published. Required fields are marked *

Food24 Team Loves

Newsletter

Get weekly access to our best recipes, tips and tricks

Sign Up

Login to your account below

Fill the forms below to register

Subscribe to Newsletter

Retrieve your password

Please enter your username or email address to reset your password.