Caramel Cheesecake is a lovely unbaked cheesecake that is easy to make. This is one of my favourites.
185g plain sweet biscuits
90g butter, melted
1 dessert spoon gelatine
1/4 cup hot water
250g cream cheese
3 tblsp caster sugar
3 egg yolks
1/4 cup lemon juice
2 tblsp brown sugar
2 tblsp sweetened condensed milk
1/4 cup cold water
1 dessert spoon golden syrup
4 tblsp hot water
2 tsp gelatine
Crush biscuits in a food processor or with the end of a rolling pin. Add melted butter and stir until well combined. Press mixture into base and up sides of a 20cm springform cake tin. Refrigerate until set.
Sprinkle gelatine over hot water. Whisk with a fork until gelatine is dissolved. Set aside to cool slightly. Beat cream cheese until smooth. Gradually add sugar and beat until combined well. Add egg yolks, lemon juice and gelatine mixture. Mix until combined. Spoon filling evenly into biscuit base. Refrigerate until set.
Soften gelatine in 1/4 cup cold water, allow to stand. In a saucepan, add butter, brown sugar, condensed milk and golden syrup. Cook over low heat stirring constantly until mixture is a golden colour and leaves the sides of the pan. Remove from heat and gradually stir in hot water. Return to stove and cook for a further 1 to 2 minutes. Stir in softened gelatine. Allow mixture to cool.
When topping mixture has cooled, gently pour over the top of the cheesecake. Refrigerate until cool.
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