Caramel Crunch Cheesecake



Caramel Crunch Cheesecake is an easy to make baked cheesecake recipe. Lovely as an after dinner dessert.

INGREDIENTS

Base
125g plain chocolate biscuits
60 grams melted butter

Filling
500g cream cheese, softened
75g caster sugar
2 tsp grated lemon rind
3 eggs
80ml cream
1 tblsp plain flour
50g bar chocolate honeycomb, chopped finely (violet crumble or crunchie)

Caramel Filling
30g butter
50g firmly packed brown sugar
2 tblsp sweetened condensed milk
1 tblsp golden syrup
2 tblsp hot water

Chocolate Topping
150g dark eating chocolate,chopped
60ml cream

METHOD

Base
Line the base of a 21cm springform cake tin with foil, line sides with baking paper.

Place biscuits in a food processor and blend until they resemble fine breadcrumbs. Add melted butter and mix until just combined.

Press crumb mixture evenly over base of prepared cake tin. Refrigerate for 30 minutes or until firm.

Caramel Filling
Combine ingredients in a small saucepan; stir over low heat until sugar is dissolved. Boil, stirring occasionally - about four minutes until a deep caramel colour. Allow to cool.

Filling
Preheat oven to slow (150 degrees celsius)

Beat cream cheese, caster sugar and lemon rind in a medium bowl with an electric mixer until smooth. Add eggs one at a time, mixing in well after each addition. Add cream and flour; beat until smooth. Stir honeycomb and caramel filling into cheese mixture.

Place tin on an oven tray, pour cheesecake mixture into cake tin. Bake in a slow oven for about 1 1/4 hours or until just firm. Cool in oven with the door ajar.

Chocolate Topping
Combine chocolate and cream in a small saucepan, stir over low heat until the chocolate is melted and mixture is smooth. Allow to cool.

When topping has cooled, spread over cheesecake. Cover the cheesecake and refrigerate for 3 hours or overnight. Remove from cake tin just before serving.

Serve with fresh strawberries and a dollop of thick cream.

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