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
