With the latest Murder Mystery Bookalokal dinner looming – I knew that I had to figure out my menu….
Starters were easy – Foie gras, homemade chutney and toasted brioche… followed by a main course of individual chicken pot pies served with seasonal veggies… and for dessert? CHEESECAKE!
But the real question was… what type of cheesecake?
It just so happened that in the week leading up to the dinner – one of the blogs that I follow religiously published a recipe about a Salted Caramel Baked Cheesecake and I was hooked! Brown Paper Belle is a blog written by Jessica in Australia & offering a wide array of wonderful topics that she has created or been inspired by! (This includes recipes, garden, house, travel, etc etc etc) – if you don’t follow her yet… do so now!
I have to confess that I made this cheesecake the night before the event and really struggled with the salted caramel – which turned into more of a butterscotch mixture for me…. It was also such a thick density that once drizzled onto the top of the cheesecake – it landed up sinking through the cream cheese mixture and settling onto the biscuit base making a layer of sweetness there…. (not that this is a bad thing :))
don’t get me wrong – this was still a truly delicious cheesecake… in future I would half the caramel option… and try to make it properly :)… and remember – this is a SWEET one!
Salted Caramel Baked Cheesecake
250g biscuits (I used chocolate digestives) – crushed
150g butter (melted)
2 cups sugar
3/4 cup water
1 cup cream
1/2 teaspoon coarse salt
500g cream cheese
1/2 cup sugar
250g sour cream
- Place biscuits into a food processor and pulse until crumbs
- Add melted butter and pulse until all mixed
- Press into a greased (baking parchment paper also helps) springform tin
- refrigerate for at least 30minutes
- Dissolve first lot of sugar (2cups) in water in a saucepan over a low heat
- Bring to a gentle boil for about 15minutes until golden brown
- Remove from heat and immediately stir in the cream & salt
- Leave to cool
- To make filling, cream together cream cheese and sugar with an electric mixer until smooth
- Add eggs one at a time, beating between additions
- Beat in sour cream
- Pour half of the cream mixture over the biscuit base
- cover with half of the caramel sauce
- top with remaining cream cheese filling and swirl the rest of the caramel over the top
- Bake at 160C for 60-70min or until just set
- cool in oven with door ajar for 1hr (to avoid the top from splitting)
- refrigerate overnight
if you are interested in seeing the pictures of the Murder Mystery Dinner – you can see them here