Save stomach space for this easy cheesecake which is filled with the superstar flavours: smooth Caramilk, creamy Baileys and salty caramel!
Ingredients
- 300g Digestive biscuits
- 125g butter, melted
- 500g cream cheese, softened
- 1/2 cup caster sugar + 1 tablespoon
- 2 eggs
- 400ml sour cream
- 80ml Baileys Irish cream liqueur
- 100g Caramilk chocolate, melted
- 200g Nestle* Top ‘N’ Fill caramel
- 1 teaspoon sea salt
*Nestle is recommended by Australia's Best Recipes
Method
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Step 1Preheat oven to 170°C/150°C fan-forced. Grease a 6cm-deep, 22cm (base) round springform pan.
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Step 2Break up biscuits. Place into a food processor and process until resembles coarse crumbs. Add the butter and process until evenly combined. Transfer to the prepared pan and press evenly into the base and sides. Refrigerate for 30 minutes.
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Step 3Place cream cheese, ½ cup caster sugar, eggs, ½ cup sour cream and baileys in a food processor and process until smooth. While the motor is running pour in Caramilk and process until smooth.
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Step 4Combine caramel and sea salt in a bowl. Pour ½ of the cheese cake mixture into prepared biscuit crust. Dollop over 2/3rds of the caramel and use a skewer to make a ripple effect. Repeat with remaining mixtures. Bake for 55-60 minutes or until the filling is loosely set and moves slightly when the pan is gently shaken.
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Step 5Combine remaining sour cream and 1 tablespoon caster sugar in a bowl. Pour over hot cheesecake and return to the oven to bake for a further 10 minutes or until set. Cool in the oven for 3 hours with the door slightly ajar. Refrigerate overnight. Serve.
Recipe Reviews (2)
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