We can’t all be good 24/7… where would that fun be in that?! Sometimes occasions call for something a little naughty but oh so nice. I created this double baked caramel cheesecake 17 years ago after having my daughter. With a little more time on my hands whilst on maternity leave I would thoroughly enjoy creating recipes after finding a new passion for baking. There’s nothing more enjoyable than seeing joy on the faces of those around you when they bite into something you’ve created from baking. Well okay, there might be something else that is as equally enjoyable to me.. seeing the expressions on my peeps faces when I train them… but that’s another story entirely! Back to baking…
My grandmother would make the most delicious caramel slice. To this day I love using her recipe to make caramel slice for birthdays or basically just whenever asked! It was 17 years ago that I decided to get creative and use the base and filling from Mardi’s caramel slice in a cheesecake.
Viola.. cue my double baked caramel cheesecake creation, which I can easily say I get asked to make at least twice a year! Now that’s saying something. Either it’s that good or whenever asked.. ‘what birthday cake do you want?’ That’s the first thing my loved ones think of!!
As with everything, I am more than happy to share with you all. Go, enjoy baking and see the joy you bring to those around you as they taste all the deliciousness!
Bon appetit 👩🏼‍🍳

KERRIE’S DOUBLE BAKED CARAMEL CHEESECAKE

Ingredients – BASE
1/4 cup brown sugar
• 1/2 cup self raising flour
• 1/2 cup coconut
• 2 oz (56.7 grams) butter
Method

  1. Preheat oven to 150 Degrees Celsius
  2. Line 20cm spring-form cheesecake tin with baking paper
  3. Melt butter in microwave
  4. Place brown sugar, self raising flour and coconut in bowl and stir together
  5. Add melted butter and stir to combine
  6. Press into lined tin and bake in the oven for approximately 10 minutes

Remove from oven and set aside
Ingredients – FILLING
2 blocks of cream cheese (500 grams)
• 1 cup of castor sugar
• 3 eggs
• 1 Tablespoon of vanilla extract
Method

  1. Make sure your cream cheese is at room temperature (approximately 1 hour out of the fridge) Alternatively, carefully soften in microwave without cooking it
  2. Beat cream cheese
  3. Add sugar gradually
  4. Be sure to scrape down the bowl in between
  5. Beat in eggs, one at a time
  6. Add vanilla extract until mixed thoroughly
  7. Pour mixture carefully on top of the base
  8. Place back in oven for 30 minutes

Ingredients – TOPPING
1 tin of condensed milk
• 2 Tablespoons of golden syrup
• 1 Dessert spoon of butter
Method

  1. Put ingredients in a small saucepan
  2. Using a wooden spoon, melt over hot plate on low-medium heat until butter is dissolved
  3. Stir well
  4. Be sure to get into the corners of the saucepan and to not burn the caramel
  5. Nb. Don’t go and answer the front door or the telephone!!!
  6. Carefully pour the caramel on top of the cheesecake (once the 30 minutes cooking time is up) Cheesecake comes straight out of the oven.. then once the caramel is poured on top, goes straight back in to the oven
  7. Nb. When pouring the caramel on top, start on the outsides and carefully work in a circular motion towards the centre (otherwise your cheesecake will completely drop in the centre)
  8. Place back in the over for a further 10 minutes
  9. Turn oven off, leave cheesecake in the oven with the door ajar so it can cool
  10. Later cover and place in fridge

DECORATING
• Packet of Maltesers
• Packet of Peanut M&M’s
Simply place Maltesers around the outside of the cake, then followed by Peanut M&M’s, alternating each time
Serve and enjoy!!
Kerrie 💗

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