October 29, 2018
Desserts, Cakes, Snacks,
Dairy, Cheese, Add it in the lunch box, Easy/Beginner Cooking, Baby Shower, Birthday, Entertaining, Father's Day, Game/Sports Day, Ladies Luncheon, Mother's Day, Picnic, Potluck, Food Processor, Oven Bake, Refrigerator, Stove Top, Cheesecake, Cream Cheese, Heavy Cream, Butter/Margarine more
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"From our Saturday newspaper The Weekend West. Times are estimated."
Invert the base of 24cm round springform pan (base measurement 22cm) and grease base and side and line base with baking paper.
To make caramel, dissolve sugar in water in a medium saucepan, stirring over a low heat and bring to the boil and boil without stirring, for about 12 to 13 minutes, or until golden and then remove from heat and carefully stir in cream and the return to a low heat and stir until combined and transfer to jug and refrigerate till cold.
Process biscuits/cookies until finely crushed and then add but and process until combined and then press over base and three-quarters of the way up side of pan and then refrigerate.
To make filling, process cheese, sugar and corn flour in same, clean food processor until smooth and then add both cream with three quarters cup of caramel and process until smooth and then add eggs, one at a time, processing until combined and then pour into pan and place on an oven tray and refrigerate remaining caramel.
Cook in a moderately slow oven (160C) for 45 to 50 minutes or until just set; the filling should still wobble abd turn off oven and cool completely in oven with door ajar and then refrigerate until cold.
Top cheesecake with cream and decorate with coconut and blueberries and drizzle with a litle of the warmed reserved sauce and serve remaining separately.
TIP - be careful as the caramel will continue to cook once removed from the heat. Don't allow it to become too dark before adding coconut cream.
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