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Home > Recipes > Caramel Cheesecake

Caramel Cheesecake
( SERVES 10 )

Publication: NZ Woman's Weekly

NZ Woman's Weekly

Ratings: 4.8 / 5 FROM 4

Caramel Cheesecake

4.8 / 5 FROM 4

Base

125 g Digestive biscuits
2 Tbsp Sugar
½ tsp Cinnamon
50 g Butter

Chessecake Filling

125 g Cream cheese
¼ cup Sugar
1 tsp Vanilla essence/extract
400 g Caramel flavoured sweetened condensed milk
2 tsp Gelatine
¼ cup Water
150 ml Cream
100 g Dark chocolate
50 ml Cream

Directions

1. Place biscuit crumbs, sugar, cinnamon and melted butter in a bowl and stir to combine. Spread evenly into the base of a 24cm deep-sided, loose-bottomed tart tin and press down well.

2. In a bowl with an electric mixer, beat cream cheese, sugar and vanilla together until smooth, then beat in caramel.

3. Sprinkle gelatine over measured boiling water in a small bowl and stir until gelatine has dissolved. Set aside to cool a little, then beat into cream cheese mixture.

4. Whip cream until stiff peaks form, then fold into cream cheese mixture. Melt chocolate and second measure of cream together and stir until smooth. Add ¹/³ cup cream cheese mixture to the chocolate mixture and stir to combine.

5. Pour cream cheese filling over prepared base, dot with chocolate mixture and create swirls by dragging the tip of a knife through the mixture. Refrigerate overnight to set. Slice to serve. Store covered in the fridge.

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Bite Magazine

Dedicated to food and wellbeing, Be Well is The New Zealand Herald's weekly Monday magazine that celebrates your relationship with food. Be Well offers recipes and kitchen tips contributed by some of New Zealand's most talented cooks and chefs, reviews and insider knowledge on where to eat in New Zealand and abroad, gardening and fresh food tips as well as new trends to help you live well.
Be Well – Your recipe for life.

© NZME. Publishing Ltd, 2019

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