Main
Caramel Cheesecake
Method
- Crush biscuits and melt butter. Mix together and press it down in a lined round baking dish.
- Refrigerate it whilst you make the mixture.
- Whip soft cheese with vanilla sugar and normal sugar.
- Add in the eggs 1 by 1 followed by the flour.
- Add the last remaining ingredient, whipping cream.
- Put the mixture into the ready-made pie crust from the fridge and bake it at 180•C 35-45 mins.
- Once completely cooled down decorate with Liebers dulce de leche and sprinkle hazelnut and almond brittle on the side.
- Keep refrigerated!
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Kosher Kingdom
https://dev.kosherkingdom.co.uk/recipes/caramel-cheesecake/
Caramel Cheesecake
Ingredients
- 900 g Chevington soft cheese
- 4 eggs
- 200 ml whipping cream
- 200 g digestive biscuits
- 80 g butter
- 200 g sugar
- 60 g flour
- 2 tbsp vanilla sugar
- Lieber’s Dulce de leche
- Gefen Hazelnut & Almond brittle
Method
- Crush biscuits and melt butter. Mix together and press it down in a lined round baking dish.
- Refrigerate it whilst you make the mixture.
- Whip soft cheese with vanilla sugar and normal sugar.
- Add in the eggs 1 by 1 followed by the flour.
- Add the last remaining ingredient, whipping cream.
- Put the mixture into the ready-made pie crust from the fridge and bake it at 180•C 35-45 mins.
- Once completely cooled down decorate with Liebers dulce de leche and sprinkle hazelnut and almond brittle on the side.
- Keep refrigerated!