One of my clinic staff brought an organic brown sugar from Indonesia, she said it’s from coconut. I think it is called “Organic Coconut Palm sugar. the moment she handed it to me, I thought about hmmm… Cheesecake.. of course! when sugar melts and heavy cream was added, the outcome was a deep flavoured caramel.
Flavour no. 36 Caramel Cheesecake
I did two version, one with pine nuts and another one with almond nuts. Both are deliciously tasty 🙂
12 pcs Digestive biscuits (crushed)
1/3 cup almond meal
3 tbsp brown sugar
1/3 cup melted butter
2 pks (300 g each) Philadelphia cream cheese
1/2 cup sugar
4 egg yolk
1 tsp citrus essence flavor
1/2 whipping cream
1/2 cup sour cream
Pre heat oven gas mark # 3
Mix biscuits,sugar,almond meal with melted butter, press unto the baking pan. Bake for 10 min, set aside
Beat Cream Cheese in medium speed. Add sugar and citrus essence flavour. Add one egg yolk at a time while continuously mixing, Combine whipping cream and mix it throughly with cheese batter mixture. Pour unto the prepared pan. Cover the bottom with aluminium foil. Place the pan into another bigger pan with 3 cups of hot water. Bake for 1 hour.Open the oven door slightly , Pour the sour cream mix with 1 tbsp of sugar, leave it for another 30 minutes. Turn off the heat. Leave for another 30 minutes to cool down. Remove and place it in the rack to cool down for another one hour. Chill for another 4 hours before topping with caramel and nuts.