Hello everybody, it is Louise, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, coruba caramel cheesecake. It is one of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.
Blitz in a food processor the biscuits (crackers). Then pour in melted butter and whizz again to combine slightly. Blitz in a food processor the biscuits (crackers). Then pour in melted butter and whizz again to combine slightly.
Coruba Caramel Cheesecake is one of the most well liked of current trending foods on earth. It’s easy, it’s fast, it tastes yummy. It’s enjoyed by millions every day. Coruba Caramel Cheesecake is something that I’ve loved my entire life. They’re fine and they look fantastic.
To get started with this particular recipe, we must first prepare a few ingredients. You can cook coruba caramel cheesecake using 9 ingredients and 11 steps. Here is how you cook it.
The ingredients needed to make Coruba Caramel Cheesecake:
- Make ready 300 grams Digestive Biscuits (you can use Graham Crackers)
- Prepare 100 grams Melted Butter
- Make ready 1 can Condensed Milk
- Get 70 ml Cream
- Prepare 750 grams Cream Cheese
- Get 3/4 cup Brown Sugar
- Make ready 4 Eggs
- Make ready 3 tbsp Coruba Rum (or any other dark rum you like)
- Take 300 ml Cream
They should be set with a very slight jiggle in the center. The main ingredients in cheesecake are lots of cream cheese, sugar, flour, vanilla, sour cream and eggs. Add them all to your mixer and mix until smooth. If your cheesecake top cracks like mine, don't worry about it, you'll cover it up with the salted caramel and nobody will know.
Steps to make Coruba Caramel Cheesecake:
- Caramelise the condensed milk using the 'cooking in water on stove' method. (There is a recipe on the app for that). Make sure it is cool for this recipe.
- Preheat oven to 350°F
- Blitz in a food processor the biscuits (crackers). Then pour in melted butter and whizz again to combine slightly. Press into an ungreased 25cm springform tin. Refrigerate while you make the filling.
- Next, beat together the Cream Cheese, Brown Sugar, slightly beaten Eggs and the Rum until smooth.
- Take the caramelised Condensed Milk and open the can into a bowl and add the 70ml cream and stir vigourously until smooth.
- Pour half the cream cheese mixture into the tin and then spoon half of the caramel onto this and then top with the remaining cream cheese mixture.
- Bake in the middle of the oven for 70 minutes. Cool on bench. (The Cheesecake will crack upon cooling, this is fine.
- When cold, spread over the remaining Caramel on top and refrigrate.
- When ready to serve, whip some cream with a tsp of vanilla essence added and spread on top.
- Release from the sprigform tin and place on serving dish.
- Done! enjoy!!
Add them all to your mixer and mix until smooth. If your cheesecake top cracks like mine, don't worry about it, you'll cover it up with the salted caramel and nobody will know. This Salted Caramel Cheesecake mixes two of the best desserts ever. A smooth creamy perfect cheesecake with a rich decadent homemade caramel mixed in. All over a delicious shortbread crust.
So that’s going to wrap it up for this special food coruba caramel cheesecake recipe. Thanks so much for your time. I’m confident you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
