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BAKED CARAMEL CHEESE CAKE

Cook: 10 to 15 minutes

BAKED CARAMEL CHEESE CAKE

  • Crust:
  • 1 packet Tennis biscuits, crushed
  • 100 g butter, melted
  • 30 g coconut, optional
  • Filling:
  • 230 g smooth Cream cheese room temperature
  • 397 g condensed milk
  • 80 ml lemon juice
  • 360 g Caramel treat
  • 250 ml fresh cream, whipped to soft peaks
  • Extra:
  • fudge chopped in small pieces

Mix the biscuits, coconut and melted butter together.
Press into a tart dish or 23 cm loose bottom pan.
Preheat oven at 180ºC.

Filling:
Whisk room temperature cream cheese lightly to soften, combine with condensed milk and lemon juice then add caramel treat.
Mix very well.
Fold the whipped cream into the mixture with a spoon, pour into prepared dish/pan and bake for 10 to 15 minutes.
Let cool completely, then refrigerate.

For decorating:
Cut up some fudge pieces and sprinkle around the edges.

Serve cold as is or with ice cream or cream.

Recipe and photo: Surine Joubert

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