Thursday, November 1, 2012

Baked Caramel Cheesecake



This was bound to happen much sooner than now, seeing as I have this love affair with Caramel! And it was great...

I made a smallish cheesecake as this is very rich and only a small slice is enough to stop a sweet tooth's craving.

NESTLe {no, I am not getting paid to say this...} made my day when they brought out their Caramel and Chocolate line!

This time I remembered to keep a pen and paper handy to write down exactly what I did - I make so many recipes which turn out delicious... and when I want to share it with you, I can not remember half of what I used and the quantities, ... well, you know when you make something at a whim, the quantity of this or that needs adjusting all the time, and that is hard to remember what you ended up with.

And for you guys that need to boil a can of Condensed Milk to get the Caramel version - IT IS TOTALLY WORTH IT with this recipe.

Baked Caramel Cheesecake


100g Digestive Biscuits, finely crumbed {I used the one with the chocolate on top}
3 TB Butter, melted
3/4 can (of a 397g) Caramel Condensed Milk
250g Cream Cheese, softened
2 TB Flour
6 TB Caster Sugar
1 t Caramel Concentrate or Essence
1 Extra-Large Egg
Handful of Caramel Toffees, roughly chopped

1.) Pre-heat the oven to 180 deg C (350 deg F) - Spray a 18cm (7 inch) oven pie dish with Spray 'N Cook.
2.) Mix the Digestive biscuits and the melted Butter - press into the bottom of the dish.
3.) Beat the Caramel Condensed Milk and the Cream Cheese together until smooth - add the Flour, Caster sugar, Caramel Concentrate and the Egg - beat until well combined.
4.) Stir in the chopped Caramel Toffees - transfer the mixture to the pie dish.
5.) Bake for 35 - 40 minutes until the edges browns and start to pull away from the dish's side {the center will still be a bit wobbly}
6.) When it reached this stage, switch off the oven, open the door slightly and leave the cheesecake in the oven for another 15 - 20 minutes.
7.) Remove from oven and let cool and set completely in the dish.

Decorate as you wish - I used the remaining Caramel Condensed Milk in the can and dusted lightly with Icing Sugar.

This one is worth the extra kilograms/pounds grams/ounces !  Promise...

Ciao for now,


Linking up with these cool parties:




13 comments:

  1. My mouth is watering. This looks so good. I love cheesecake. Will have to try this recipe.
    Debi @ Adorned From Above

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  2. Oh my! It's a good thing this makes a smaller cheesecake ... I would be tempted to eat the entire thing by myself!

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    1. Thanks for sharing at All my Bloggy Friends. I'm looking forward to seeing what you share this week! :)

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  3. Looks delicious! Can't wait to try it. :)

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  4. You are going to be single-handedly responsible for my holiday weight gain this season girl! YUMMMM!

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  5. That is what I am talking about! Caramel cheesecake! heck yes. Thanks so much for sharing on Super Sweet Saturday.
    Steph
    swtboutique.blogspot.com

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  6. I love cheesecake!

    I have a weekend party I'd love for you to share this on:

    http://westernwarmth.blogspot.com

    Thanks!

    Bobi

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  7. Oh Linda, this is beautiful and so indulgent. Thanks for linking up on Sugar & Slice Link Party.

    I just noticed that the link party button for my link party links to sweet2eat.com and not http://www.sweet2eatbaking.com so doesn't work. :( Please could you correct that? Thanks so much.

    -Lisa.
    Sweet 2 Eat Baking

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  8. Ooh yum, caramel and cheesecake! Thanks for sharing at The Fun In Functional!

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  9. Hi Linda, thanks again for linking up on Sugar & Slice Sunday you're being featured. Lookout for the feature post!

    -Lisa.
    Sweet 2 Eat Baking

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  10. Another delicious-looking recipe! Love it. Thank you for sharing at MightyCrafty Mondays!

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