Tag: Salted Caramel

Salted Caramel Cheesecake

Salted Caramel Cheesecake

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Salted Caramel Cheesecake

Salted. Caramel. Cheesecake. Need I say more?

To many, plain cheesecake is decadent enough. For me, this amazingly delicious Salted Caramel Cheesecake, is gluttonous heaven. A buttery, crunchy, salted bagel crisp crust that sits beneath a smooth and creamy caramel cheesecake filling, topped with praline shards that hold notes of caramel, salt and bagel crisp crunch. Wow.

Ingredients – cheesecake

  • 2 packets of Abe’s Bagels – Marlborough Sea Salt Bagel Crisps
  • 150g of butter – melted
  • 800g caramelised condensed milk
  • 500g block of cream cheese – at room temperature
  • ¼ cup of boiling water
  • 3 tsp of powdered gelatin
  • ½ tsp of salt – or to taste

Ingredients – praline

  • ½ packet of Abe’s Bagels – Marlborough Sea Salt Bagel Crisps
  • ½ cup of caster sugar
  • 2 tbs of cold water

Salted Caramel Cheesecake with Praline

 

Method

  1. Place 2 packets of Abe’s Bagels – Marlborough Sea Salt Bagel Crisps into the bowl of a food processor and process until it resembles a fine crumb. Add the melted butter and process until combined. Press the crumbs evenly over the base and sides of a lined, 20cm springform pan using the back of a metal spoon and chill in the refrigerator for 20 minutes.
  2. Place cream cheese and caramelised condensed milk into a large mixing bowl and using an electric mixer, beat until smooth.
  3. Place boiling water in a heatproof bowl and sprinkle with the gelatin. Stir until gelatin dissolves. Add gelatin mix and salt to the cream cheese mixture and process until well combined.
  4. Pour the cream cheese filling mixture over the bagel crumb base and refrigerate overnight, or for a minimum of four hours.
  5. Line a baking tray with baking paper. Combine sugar and water in a saucepan over low heat. Cook, stirring, for 5 minutes or until sugar has dissolved.
  6. Increase heat to high. Bring to the boil, and boil, without stirring, for 5 to 7 minutes or until the mixture turns golden. Remove from heat. Set aside for 2 minutes to allow bubbles to subside. Roughly break ½ a packet of Abe’s Bagels – Marlborough Sea Salt Bagel Crisps into halves and quarters and arrange on prepared tray, pour over sugar and allow to cool before breaking into praline shards.
  7. Carefully remove cheesecake from spring form pan, arrange praline shards on top and serve.

Enjoy!

Caramel Cheesecake

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No-bake Cheesecake

Snickers Cheesecake

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Caramel and Chocolate Cheesecake

When life is so busy, I’m all for taking a few cooking shortcuts… and you’d need not feel guilty about it. Especially when the results are so delicious that your guests ask for the recipe!

So without further ado, may I present the recipe for one of my favourite desserts, the wickedly good, no-bake Scnickers Cheesecake. Chocolate, salty caramel and nuts – YUM! What’s not to love?

Ingredients – Base

  • 250g chocolate biscuits
  • 1/4 cup of desiccated coconut
  • 100g butter – melted

Ingredients – Filling

  • 3 teaspoons powdered gelatine
  • 1 1/2 tablespoons boiling water
  • 500g cream cheese – softened
  • 300ml thickened cream – whipped
  • 1/2 cup of good quality caramel sauce – adjust amount according to your taste preferences
  • 1/4 cup of dark brown sugar
  • 3/4 cup of roasted, lightly salted peanuts – washed to remove excess salt, dried and roughly chopped
  • Melted milk chocolate – to serve

Method

  1. Grease a 20cm-round (base) springform pan and line the bottom with baking paper.
  2. Using a food processor, process biscuits and coconut to resemble a fine crumbs. Add butter. Process until combined. Press the biscuit mixture over base and side of prepared pan. Refrigerate for 10 minutes. Note: to keep the rustic look and feel of the cheesecake, don’t make the edges of the biscuit base uniform.
  3. Sprinkle gelatine over boiling water in a small heatproof jug. Whisk with a fork until gelatine has dissolved. Set aside to cool.
  4. Meanwhile, using an electric mixer, beat cream cheese and caramel sauce until light and fluffy. Gradually beat in gelatine mixture until combined. Fold in whipped cream and 1/2 of the peanuts into the mixture.
  5. Scatter the remaining peanuts over the biscuit base, pour mixture into the prepared pan, levelling top with a spatula. Cover. Refrigerate overnight or until set.
  6. Remove the cheesecake from pan. Decorate top of cheesecake with melted chocolate and serve.

Enjoy!

 

Double Chocolate and Salted Caramel Shortbread Slice

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I am a firm believer that there can never be too much chocolate, caramel or nuts in a slice and FINALLY I have found the perfect recipe. This Double Chocolate and Salted Caramel Shortbread Slice is so, so tasty.

It is relatively easy to make, if you don’t mind some mindless stirring and little hands will love to dip their fingers into condensed milk help you make it and pipe on the white chocolate icing at the end. The salt from the nuts sets off the sweetness of the caramel and chocolate… like I said, HEAVEN.

Ingredients

  • 150g butter, softened
  • ½  cup of firmly packed brown sugar
  • 1 egg yolk
  • 1 cup plain flour
  • 1/3 cup self-raising flour
  • 395g can sweetened condensed milk
  • 2 tablespoons golden syrup
  • ¾ cup salted chopped mixed nuts – you can use unsalted if you prefer
  • 200g milk chocolate, chopped
  • 2 tps vegetable oil
  • 50g white chocolate, melted

Method

  1. Preheat oven to 140°C. Grease a 3cm deep, 20cm x 30cm pan and line with baking paper.
  2. Using an electric mixer, beat 120g butter, sugar and yolk until pale and creamy.
  3. Stir in flours until combined. Press mixture evenly over base of prepared pan.
  4. Bake for 20 minutes or until golden and leave to cool. It is important that you leave it to cool or everything you try and put on top will melt, which isn’t quite as awesome as you think it would be.
  5. Meanwhile, place condensed milk, golden syrup and remaining butter in small aucepan over medium-low heat. Cook, stirring, for 15 minutes or until mixture is golden brown.
  6. Pour caramel over biscuit base. Smooth top. Sprinkle with nuts and carefully press into caramel. Bake for 10 minutes.
  7. Place milk chocolate and oil in a small saucepan over low heat. Cook, stirring, for 5 minutes or until smooth. Pour chocolate mixture over caramel layer. Refrigerate for 2 hours minimum.
  8. Remove slice from pan. Spoon melted white chocolate into a snap-lock bag. Snip off 1 corner. Pipe white chocolate over milk chocolate. Set aside for 20 minutes or until set.
  9. Trim edges and cut into delicious chunks. I prefer to make them uneven as I think it gives it a more rustic look and feel.

Enjoy!

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