Friday, March 8, 2013

Caramel Swirl Anniversary Cheesecake

It's anniversary time. Still going strong and happy after three years we had a lovely day planned, starting with a hike through the Dublin mountains in the lovely crisp Spring sunshine, followed by dinner and a movie (so stereotypical, but we love it!). Unfortunately, Murphy's law kicked in and I was too sick to even walk down the driveway, let alone up any sort of incline. So we re-assessed and decided to just have dinner and watch something together. I made my super yummy spaghetti bolognese and set to work making dessert. He loves cheesecake. But, being from the US, he likes cheesecake of the baked variety, rather than our more traditional no-bake. Until I made my Mini Mixed Berry Cheesecakes I had never made a baked one before and I have to say, I'm converted. The texture is light and fluffy, like air, rather than dense, but it still retains it's creaminess and the taste is more intense, I find.

Caramel Sauce

  • 1/2 tin condensed milk
  • 1 tbsp golden syrup
  • 30g butter
  • 50g brown sugar
Chuck all of the ingredients into a pot
Cook over a medium-low heat, stirring constantly until the sugar has completely 
dissolved and the mixture looks like caramel

Caramel Swirl Cheesecake
Makes 1 8" cheesecake
  • 350g light cream cheese
  • 1/2 tsp vanilla extract
  • 1 egg
  • 350g digestive biscuits
  • 70g butter, melted
  • caramel sauce
Grease the sides and line the base of an 8" round loose-bottom tin
Crush the digestives into fine crumbs and combine with the butter
Press this mixture into the base and sides of the tin and chill in the fridge
for 30 minutes

While that cools, you can make the filling

Preheat the oven to 160C
Whip the cream cheese to loosen it and introduce air
Add egg and vanilla and mix well
Mix in 1 tbsp of the caramel sauce
Pour the mixture into the base and then add dollops of the caramel on top
Using a skewer/knife, swirl it through the filling mixture until you're happy with it
Bake for 45-60 minutes
Cool for 20 minutes in the tin then remove and cool completely

put an ovenproof dish with a little water in it on the shelf below the cheesecake,
this will prevent cracking!

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