Under instruction from our youngest daughter to produce a cheesecake of some sort while she was staying with us for the week, I chose to try the easiest recipe in my folder, the Caramel Cheesecake.
Cold season is upon us and it has been a week of all of us being sick at one time or another so tempting everyone to eat at meal times hasn’t been an entirely successful venture. Cheesecake, however, can be relied on to tempt the fussiest of eaters. Making allowances for my own misery at being unwell I chose the easiest recipe ever and was pleasantly surprised by the delightful outcome.
This is truly a special cheesecake with a small collection of ingredients that are readily available in my local store. One ingredient has only been available here for the past few years, caramel in a tin. I know I can make it myself by boiling a tin of condensed milk but this takes that extra step away making this cheesecake even easier to make. If you can’t get caramel in a tin (they call it ‘Top n Fill’ here) then grab a tin of condensed milk and go here to learn how to make your own, if you don’t already know.
250 g packet butter snap biscuits, crushed
125 g butter, melted
2 x 250 g packet cream cheese
380 g tin Nestle Top n Fill Caramel
3 tsp gelatine
Base: Combine biscuit crumbs and butter. Press into a spring form pan.
Refrigerate to set.
Filling: Mix cream cheese and caramel. Dissolve gelatine in 1 Tbls hot water and stir to dissolve.
Add gelatine to cream cheese mixture and beat to combine.
Pour into biscuit base and refrigerate to set.
I put a swirl of caramel topping on the top of the cheesecake before serving just for a bit of extra decadence.