Coruba Caramel Cheesecake
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-)
Coruba Caramel Cheesecake
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-)
Cooking Instructions
- 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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