Maybe I should rename this blog cheesecake.baby instead, as I seem to make a lot of them! I realised I wanted cheesecake quite on the spur of the moment, having begun devouring a packet of butternut snap biscuits and thinking how perfect they would be for a crumb base.
I started with Dorie's Tall and Creamy Cheesecake recipe and then tweaked it a little. Can I just say again how much I adore this recipe? Seriously, the BEST one ever. That and the fact it calls for my little cheesecake to 'luxuriate in a waterbath'. Gets me every time!
Caramel Swirl Cheesecake - Cheats Version
250g buttersnap biscuits (or your favourite plain sweet biscuit)
125g unsalted butter, melted
1 tin of caramel top and fill (basically a premade condensed milk caramel - you can definitely make this yourself but with cats and a baby I don't want to worry about exploding tins!)
500g cream cheese (2 packs) at room temp
2/3 cup sour cream at room temp
2 eggs at room temp
1/2 cup sugar
2 ts vanilla extract
Preheat oven to 160 degrees C. Grease an 8" springform pan and wrap the outside in 2 layers of alfoil. Set aside. For the base, blitz your biscuits in the food processor then pour in the melted butter and combine well. Press over the base of the pan and up the sides as much as you can (I got about 2cm).
Wipe out the food processor bowl to remove any crumbs.
Blitz the cream cheese and sugar together until smooth (about 4 minutes). Add the eggs, one at a time, beating for about a minute after each addition. Add the vanilla and sour cream and process for a few minutes. The mixture will become smooth and velvety.
Pour about half the cheesecake mixture into the prepared base. Spoon teaspoonfuls of caramel randomly over the top. Pour over the remaining cheesecake mix and dot with more caramel (it will sink during the baking). Drag a butterknife through the mixture to create swirls of caramel, being careful not to touch the biscuit base. (I totally forgot to do this step and ended up with blobs of caramel. Still delicious).
Place your springform pan inside a baking dish. Pour boiling water into the baking pan, until the water reaches about halfway up the side the springform pan. Carefully place in the oven.
Bake at 160 degrees C for about an hour. Turn the oven off and leave your cheesecake to 'luxuriate in its waterbath' for another hour. Remove the pan from the water, allow to cool then refrigerate for at least 4 hours or overnight.
Serve with an extra drizzle of caramel (not that it needs it). Delicious!!!