Coruba Caramel Cheesecake

Name: Coruba Caramel Cheesecake
Total time: 1500 s
Yield: 8 servings
Cuisine: American
Ingredients: 300 grams Digestive Biscuits (you can use Graham Crackers); 100 grams Melted Butter; 1 can Condensed Milk; 70 ml Cream; 750 grams Cream Cheese; 3/4 cup Brown Sugar; 4 Eggs; 3 tbsp Coruba Rum (or any other dark rum you like); 300 ml Cream

Chopper39 @cook_2774197

The bestest lil country on the planet!

This is yummy when made but just gets better and better after one or two days after the flavours develop more...if it lasts that long B-)

Chopper39 @cook_2774197

The bestest lil country on the planet!

This is yummy when made but just gets better and better after one or two days after the flavours develop more...if it lasts that long B-)

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Ingredients

25 mins

8 servings

300 gramsDigestive Biscuits (you can use Graham Crackers)
100 gramsMelted Butter
1 canCondensed Milk
70 mlCream
750 gramsCream Cheese
3/4 cupBrown Sugar
4Eggs
3 tbspCoruba Rum (or any other dark rum you like)
300 mlCream

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Steps

25 mins

1

Caramelise the condensed milk using the 'cooking in water on stove' method. (There is a recipe on the app for that). Make sure it is cool for this recipe.
2

Preheat oven to 350°F
3

Blitz in a food processor the biscuits (crackers). Then pour in melted butter and whizz again to combine slightly. Press into an ungreased 25cm springform tin. Refrigerate while you make the filling.
4

Next, beat together the Cream Cheese, Brown Sugar, slightly beaten Eggs and the Rum until smooth.
5

Take the caramelised Condensed Milk and open the can into a bowl and add the 70ml cream and stir vigourously until smooth.
6

Pour half the cream cheese mixture into the tin and then spoon half of the caramel onto this and then top with the remaining cream cheese mixture.
7

Bake in the middle of the oven for 70 minutes. Cool on bench. (The Cheesecake will crack upon cooling, this is fine.
8

When cold, spread over the remaining Caramel on top and refrigrate.
9

When ready to serve, whip some cream with a tsp of vanilla essence added and spread on top.
10

Release from the sprigform tin and place on serving dish.
11

Done! enjoy!!

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Cooksnaps

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Chopper39 @cook_2774197

on May 11, 2013 05:25

The bestest lil country on the planet!

I was born at a very young age in London, England but came to my tiny piece of santuary in the Pacific when I was barely walking.Self taught myself ethnic cooking such as Indian, Moroccan and Thai and found a love of baking, especially French inspired desserts.I cook for friends and...well...anyone that wants to eat really lol.I work day in-day out with people that have committed serious crimes and cooking helps me refocus my energies when I've had a rough day.Cooking is my 'happy place'.......I find my zen when I'm pulling together a dish.I love the outdoors, swimming in the ocean and lakes over here, I'm a keen photographer, paint abstracts when the mood grips me and I'm a multiple papercut survivor!My mantra...'If you want what you've never had...you have to do what you've never done'