Caramel Swirl Cheesecake
Caramel Swirl Cheesecake is delicious for morning tea at the office or a picnic with a few girlfriends. The effort is well worth it!
250g plain sweet biscuits
125g butter, melted
500g cream cheese, softened
1/2 cup brown sugar, firmly packed
1 tsp vanilla extract
3/4 cup thickened cream
2 tblsp plain flour
8 caramel chews or similar type lollies
2 tblsp thickened cream
1 cup firmly packed brown sugar
300ml thickened cream
60g butter, chopped
Preheat oven to 160c/140c fan forced.
Grease a 6cm deep, 19cm square cake tin. Line base and sides with baking paper, allowing a 5cm overhang above the top edge of the tin.
Place biscuits into a food processor and process until biscuits resemble fine crumbs. Alternatively, place biscuits into a bowl and crush with the end of a rolling pin. Add melted butter and mix until well combined. Press mixture into the base of cake tin. Refrigerate for 30 minutes.
Place caramels and cream in a small saucepan over medium-low heat. Cook, stirring for 2 to 3 minutes until smooth. Remove from heat.
Using an electric mixer, beat cream cheese, sugar and vanilla until smooth. Add eggs, one at a time, beating well after each addition. Beat in cream and flour until just combined.
Pour mixture into prepared tin. Place spoonfuls of caramel on cheese mixture. Using a skewer, swirl through caramel.
Bake for 50 minutes or until centre is almost set. Cool in oven for 3 hours with door slightly ajar. Refrigerate overnight.
To make caramel sauce, place sugar, cream and butter in a saucepan over medium heat. Cook, stirring, for 4 to 5 minutes or until boiling. Reduce heat to low. Simmer for 2 minutes or until slightly thickened. Remove from heat. Set aside for 10 to 15 minutes to cool slightly. Serve cheesecake with caramel sauce.
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