Salted Caramel Cheese Cake
Salted Caramel Cheesecake
Cooking time: 40
mins simmer on stove + 3 hours or more thermal cooking
Suitable: 3 or
4.5 litre inner saucepan.
3/4 of a cup of Ginger-nut biscuits crushed
2 tbsps. melted butter
1/4 of a cup of sugar
2 X 250gram packets of cream cheese
1/2 a cup of brown sugar
1-2 tablespoons of golden syrup
1/4 tsp of salt
1 tsp of vanilla extract
Salted Caramel sauce drizzled
1. Line Bain-Marie or pudding tin with alfoil, carefully easing into corners without tearing,
then line base with baking paper over the alfoil.(This will make it easier to
biscuit crumbs, melted butter and sugar in a saucepan over low heat, and stir
for a few minutes until mixture heats through and it starts to darken slightly.
(This helps to crispen the base) Remove from heat and quickly press mixture
into base of lined bain-marie or pudding tin before it cools. Place into fridge
or freezer whilst preparing filling.
together cream cheese and sugar until smooth, then golden syrup and salt. Add eggs,
one at a time, beating well, then add vanilla.
mixture into prepared tin over chilled biscuit crumb mixture.
into Shuttle Chef inner pot with enough boiling water to come 2.5 cm up the
to the boil and simmer gently for 40 minutes, then place into outer vacuum
container for 3 or more hours.
and chill for a few hours or overnight.
with whipped cream and drizzle with salted caramel sauce.