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No Bake Caramel Cheesecake

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No Bake Caramel Cheesecake has the sweet rich taste of caramel. This cheesecake is very easy to make, and even easier to eat.

It may soon become one of your family’s favorites.



No Bake Caramel Cheesecake Recipe

Crust:

Ingredients:

185g finely crushed Nilla wafer cookies

90g butter, melted

Instructions:

In a small mixing bowl combine the Nilla crumbs and the butter. Place the Nilla crumb mixture into the bottom and up sides of a 20cm spring-form cake pan. Press the crumb evenly to line the bottom and sides of the pan to form the crust.

Place the prepared crust in the refrigerator until needed.

Filling:

Ingredients:

250g cream cheese

3 tablespoon caster sugar

3 egg yolks

1/4 cup lemon juice

1 dessert spoon gelatine

1/4 cup hot water

Instructions:

In a small bowl sprinkle the gelatine over the hot water. Whisk the gelatine mixture with a fork until gelatine is dissolved. Set aside to cool slightly.

Beat the cream cheese until smooth and creamy.

Slowly add the sugar and beat until very well blended.

Add the egg yolks and lemon juice and combine.

Add the gelatine mixture to the cream cheese mixture and mix until fully incorporated.

Spoon the filling evenly into prepared crust. Refrigerate until set.

Topping:

30g butter

2 tablespoons brown sugar

2 tablespoons sweetened condensed milk

1 dessert spoon golden syrup

4 tablespoons hot water

2 teaspoon gelatine

1/4 cup cold water

Topping

Place the gelatine in 1/4 cup cold water; allow to rest until softened.

In a medium size saucepan, add the butter, brown sugar, condensed milk and golden syrup. Cook over low heat stirring constantly until mixture is a golden colour and leaves the sides of the pan.

Remove the pan from the stove and stir in the hot water. Return the pan to stove and cook for a further 1 - 2 minutes.

Stir the softened gelatine into the sugar mixture until very well blended. Allow the caramel mixture to cool completely.

When caramel mixture is cool; slowly pour it over the top of the cheesecake in the pan.

Place in the refrigerator for at least 4 hours or overnight.

When you are ready to serve your No Bake Caramel Cheesecake; remove the cheesecake from the refrigerator and remove the outer ring of the spring-form pan. Cut the cheesecake into the desired slices.

Serve on saucers topped with any of the following:

·         Covered entirely with chocolate ganache

·         Whipping cream swirls topped with a cherry

·         Whipping cream swirls topped with shaved chocolate

Store the uneaten cheesecake in the refrigerator.

This is a very rich cheesecake.

Enjoy

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