If your a caramel lover as well as a cheesecake lover this is one is for you. It’s absolutely delicious and a great casual dinner pudding for family or guests.
I have used a combination of recipes here. I adore my Nigella Lawson ‘How to be a Domestic Goddess’ book and have made her London Cheesecake many times. Also Rachael from the amazing blog Made From Scratch recently posted a recipe of a Caramel Cheesecake. The recipe below is a combination of both.
Starting Tip: To get the best creamy cheesecake, always make with room temperature cream cheese and eggs.
Firstly pre-heat your oven to 180∘C.
Then prepare your 20 cm Springform tin. Grease and line the base with baking paper.
Make the Base by blitzing 150g of plain biscuits (digestive, rich tea, super wines) and 75g of butter together. Gently pat the mix onto the bottom of your prepared tin and pop into the fridge to set.
Beat 600g cream cheese (Philadelphia or other brands) until smooth and no lumps. Put the kettle on.
Add 150g brown sugar, 3 tablespoons of golden syrup, 2 tablespoons of vanilla essence, 3 large eggs, 3 large egg yolks to cream cheese.
Line the bottom of your prepared chilled tin with about 3-4 layers of tin foil. You are baking the cheesecake in a water bath so ensure no water can get in. This also protects all edges from burning.
Place the tin foiled tin with biscuit base in a large roasting tray. Pour in cream cheese mix in. Pour the already boiled water into the roasting tray to create a water bath. Don’t overfill, the water should come half way up the sides of the tin foil.
Bake for 50 minutes. It should come out set but not rigidly so.
While cheesecake is baking prepare your sour cream layer. Whisk 290 ml sour cream, 2 tablespoons of white sugar and 1 teaspoon of vanilla essence together.
Gently pour sour cream mix over the top of baked cheesecake. Smooth out and bake for a further 15 minutes.
Remove from oven and water bath and leave to cool before placing in the fridge.
Make the Caramel Sauce for serving melt 120g of butter and 120g of brown sugar until totally dissolved. Stir constantly so it doesn’t burn. Add 100ml of cream and stir until gently bubbling. Set aside to cool before serving.
(Photography / Laura Thomas)