Salted Caramel Cheesecake

045.JPGRecently I have really been loving baking, I think this is down to me buying Tanya Burrs baking book – Tanya Bakes. I’m really enjoying branching out with my baking skills. The book includes lots of different types of recipes that I’ve never tried before but I am looking forward to testing them out and adding my own little twist to the home bakes.

On Sunday I decided to bake a cheesecake. I’ve never tried to make a cheesecake before which is actually pretty shocking as it’s my favourite dessert! However my mum does make an excellent New York cheesecake so it never really occurred to me to make it before.

This is how my first attempt turned out and it wasn’t too bad if I do say so myself.029What you will need:

Round 21cm cake tin preferably with a loose bottom

260g chocolate Hobnobs (1 pack)

100g melted butter

600g cream cheese

250g caster sugar

3 large eggs

1 tin of caramel

1 teaspoon of vanilla extract

3 tablespoons of double cream

sea salt flakes

To begin with preheat your over to 180 degrees and grease your tin, remember grease proof paper!

Put all the Hobnobs in a food processor until crumbled, place into a bowl then mix in the melted butter. I just melted the butter in the microwave but you could melt it in a pan. Spoon out the mixture into the tin, spreading evenly and bake for 10 minutes. 030.JPG031.JPGPut the cream cheese and sugar into a bowl and mix well, then add the three eggs. Stir in 150g of the caramel (I just guessed how much this was, I didn’t weigh it.) the vanilla and a sprinkling of sea salt. When well combined evenly spread the cream cheese mixture over the biscuit base.033.JPGBake in the oven for 40 minutes until fully cooked and browned on top. After 40 minutes turn off the oven but leave your cheesecake inside until completely cooled – this will help prevent any cracks appearing as the cake cools. 042.JPGFor the caramel glaze heat up the remaining caramel in a pan with the double cream, mix well until melted and pour on top of the cooled cheesecake. Refrigerate for at least 4 hours or over night for best results.

Sprinkle with sea salt flakes on top when ready to serve. 050.JPGHave you tried making a cheesecake before? What flavours would you recommend trying?

Love,

Sophie

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