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Classic Baked Cheesecake With Caramel Sauce

Classic Baked Cheesecake With Caramel Sauce

This creamy classic baked cheesecake will become a favourite dessert in your household. Top with homemade caramel sauce for even more flavour.

Ingredients:
Base

250g (1 packet) of Arnott’s Marie Biscuits
150g of butter (melted)

Filling
375g of cream cheese (softened)
3/4 of a cup of caster sugar + 1 tablespoon of caster sugar
1 tablespoon of plain flour
1 whole egg + 2 eggs separated
1 cup of sour cream
Squeeze of lemon juice

Method:
Base
1. Place biscuits in a food processor until they resemble a fine crumb
2. Add melted butter and mix well
3. Press mixture into the base and up the sides of 20-25cm springform pan
4. Refrigerate for 1 hour

Filling:
1. Preheat oven to 160°c or 140°c fan forced 
2. Using an electric mixer, beat the cream cheese until softened
3. Add caster sugar and plain flour and beat again
4. Add sour cream, a squeeze of lemon juice, the whole egg and egg yolks and beat until combined
5. In separate bowl, beat egg whites until soft peaks form *You will achieve greater peaks if you egg whites are at room temperature
6. Add a tablespoon of caster sugar and beat again
7. Fold the egg white and sugar mixture into cream cheese mixture and mix until combined
8. Pour mixture into the base
9. Bake for 1 1/4 to 1 1/2 hours. *To test if your cheesecake is cooked properly, take the pan out of the oven using oven mitts and gently shake. If the edges are firm and the centre is slightly jiggly, it is ready.
10. Allow cheesecake to cool and transfer to fridge until completely firm

Caramel sauce
Ingredients:
1 cup of brown sugar
1/4 of a cup of butter
1/4 of a cup of thickened cream
1/4 of a cup of milk
1 teaspoon of vanilla extract

Method:
1. Add brown sugar, butter, milk and cream to a small pot on a medium heat
2. Bring to a gentle boil and stir regularly until the sauce is thick
3. Remove from the heat and add vanilla extract
4. Stir and serve warm

Drizzle the caramel sauce over your cheesecake and enjoy!

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