March 2, 2016

Yum, baked cheesecake

250 g packet malt biscuits
125 g butter, melted
2 x 250 g packets cream cheese, room temp
¾ cup brown sugar
¾ cup sour cream
1 teaspoon vanilla bean paste
3 eggs
Caramel Sauce
150 g butter
150 g brown sugar
150 g thin cream

1. Preheat oven to 160°C/140°C fan-forced. Grease a 6 cm-deep, 22 cm round (base) spring-form cake pan.
2. Make the caramel sauce by combining the butter, brown sugar and thin cream in a small saucepan. Stir over medium heat for five minutes, until combined. Bring to a boil then reduce heat to low and simmer for five minutes until sauce thickens. Place in the fridge to cool.
3. Process biscuits until mixture resembles breadcrumbs, then add butter and process until combined. Press mixture over base and sides of pan, leaving a gap at the top. Refrigerate for 30 minutes.
4. Process cream cheese, sugar, sour cream and vanilla bean paste until smooth. Add eggs, one at a time, processing until just combined. Pour into prepared pan.
5. Gently stir through half of the cooled caramel sauce into the cheesecake mixture (reserve remaining sauce for extra indulgence at time of serving).
6. Place pan in a shallow baking dish with 1 cm water in the bottom (keeps moisture in the oven and prevents cracking). Bake for 50 minutes to one hour or until just set and centre wobbles slightly. Allow to cool in oven for one hour, with door ajar. Refrigerate for three hours or overnight.

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