Creamy Caramel Cheesecake Food

CARAMEL CHEESECAKE

Steps:

• Preheat oven to 375°. In a small bowl, mix wafer crumbs and sugar; stir in butter. Press onto bottom and 3/4 in. up sides of a greased 10-in. springform pan., In a large bowl, beat cream cheese and sugar until smooth. Beat in flour and vanilla. Add eggs; beat on low speed just until blended. Pour into prepared crust. Place pan on a baking sheet., Bake 30-35 minutes or until center is almost set. Cool on a wire rack 10 minutes. Loosen sides from pan with a knife. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled., In a large heavy saucepan, melt caramels with milk over low heat; stir until smooth. Stir in walnuts. Cool to room temperature. Remove rim from springform pan. Serve cheesecake with caramel sauce.

EASY CARAMEL CHEESECAKE

Steps:

• Mix cream cheese with sugar and lemon juice on med speed until creamy.
• Fold in Cool Whip.
• Pour into crust.
• Refrigerate for about 3 hours.
• Swirl the caramel syrup on top.

CREAMY CARAMEL CHEESECAKE

Steps:

• Line the base and sides of an 8inch loose based cake tin with greaseproof paper.
• In a saucepan, melt the butter and stir in the Vanilla Essence. Add the Crushed Digestive Biscuits and stir to combine all the ingredients. Pour this mixture into the cake tin and press down to firm (I use a flat bottomed jar). Cool, then chill in the refrigerator.
• Put the Condensed Milk on a trivet in a pot. Cover the Can with boiling water and boil for 3 hours. Make sure the Can remains covered, adding boiling water if necessary. Remove from the pot and cool slightly.
• In a heavy based saucepan, pour in the Double Cream and empty in the boiled Condensed Milk. Over a very low heat, stir gently to combine the Milk and Cream until you have a smooth mixture. Do not allow it to boil, remove from the heat if this looks likely.
• Once you have a smooth mixture, increase the heat and continue stirring gently until it boils. Simmer for a few minutes, stirring gently, then pour into a large bowl. Allow to cool, then chill.
• Using an electric whisk, whisk until the mixture has doubled in size( this can take up to 10 minutes). Pour this mixture onto the Biscuit base and smooth, then chill in the refrigerator for 1-2 hours to firm.
• Remove from the cake tin and serve in slices.

CREAMY VANILLA-CARAMEL CHEESECAKE

Steps:

• Heat oven to 300°F. Spray springform pan, 9x3 inches, with cooking spray. Sprinkle cookie crumbs over bottom of pan.
• Beat cream cheese in medium bowl with electric mixer on medium speed until smooth. Add sugar, egg whites and vanilla. Beat on medium speed about 2 minutes or until smooth. Add yogurt and flour. Beat on low speed until smooth.
• Carefully spread batter over cookie crumbs in pan. Bake 1 hour. Turn off oven; cool in oven 30 minutes with door closed. Remove from oven; cool 15 minutes. Cover and refrigerate at least 3 hours.
• Drizzle caramel topping over cheesecake. Garnish with pecan halves. Store covered in the refrigerator.

CARAMEL CHEESECAKE

Steps:

• Base.
• Melt butter in pan, remove from heat.
• Add cornflakes and mix well.
• Press approx three-quarters of mixture on to base and up sides of greased 20cm(8in) springform pan.
• Reserve remainder for topping.
• Refrigerate while preparing filling.
• Filling.
• Beat cream cheese until softened.
• Add sugar, mix well.
• Add eggs one at a time, beating well after each addition.
• Add vanilla, mix well.
• Spoon into prepared crumb crust.
• Pour caramel topping on top, cut lightly into cream cheese mixture with knife to give marbled effect.
• Combine reserved cornflake mixture and nutmeg in bowl, mix well.
• Sprinkle cornflake and nutmeg mixture over cheesecake.
• Bake in moderate oven 45 minutes or until cooked.
• Cool, wrap and seal, freeze.
• To Serve.
• Thaw 2 hours at room temperature or overnight in refrigerator.

RICH CARAMEL CHEESECAKE

Steps:

• Preheat oven to 350 degrees.
• For the crust:.
• Combine butter and crumbs, mixing well with a fork. Press into the bottom of a 10-inch springform pan.
• For the caramel:.
• Combine sugar and water in a saucepan over medium-high heat. Add zest and stir well. Cover with a lid and cook until sugar turns a medium amber color, about 3-6 minutes after mixture comes to a boil. Remove from heat and stir 30 seconds. Slowly stir in cream, being careful to avoid spatters. Set aside.
• For the cheesecake:.
• Beat cream cheese and both sugars at medium speed with an electric mixer until soft and fluffy. Add vanilla and salt. Add eggs one at a time, beating on lowest speed of mixer just until incorporated.
• Pour two-thirds of batter over crust. remove zest from caramel and beat caramel mixture into remaining batter. Pour caramel batter over plain batter in pan and swirl mixtures with a rubber spatula.
• Place in center of the oven and bake for about 50 minutes, or until edges are firm but middle still Wiggles. Remove from oven and cool. Chill.
• Beat the 1 cup whipping cream till stiff and spraed on chilled cake.
• OPTIONAL --.
• Garnish:.
• Combine sugar and water in a saucepan. Cover and bring to a boil. Boil until mixture is light brown and a small amount dropped in cold water forms a brittle ball. Remove from heat and immediately pour into 2 9-inch circles, on a well-buttered cookie sheet pan.
• When the caramel starts to harden, cut each circle into six wedges a sharp knife. As caramel continues to harden, recut the wedges several times.
• Slide the tip of a sharp knife under a wedge and remove from plate.
• Place on a buttered cookie sheet to continue cooling. Continue with remaining panes. Some may break. Save six of the most attractive panes for the decoration.
• Just before serving, placing panes vertically into the cheesecake.

CREAMY VANILLA-CARAMEL CHEESECAKE

Steps:

• Heat oven to 300ºF.
• Spray springform pan, 9x3 inches, with cooking spray. Sprinkle cookie crumbs over bottom of pan.
• Beat cream cheese in medium bowl with electric mixer on medium speed until smooth. Add sugar, egg whites and vanilla. Beat on medium speed about 2 minutes or until smooth. Add yogurt and flour. Beat on low speed until smooth.
• Carefully spread batter over cookie crumbs in pan. Bake 1 hour. Turn off oven; cool in oven 30 minutes with door closed. Remove from oven; cool 15 minutes. Cover and refrigerate at least 3 hours.
• Drizzle caramel topping over cheesecake. Garnish with pecan halves. Store covered in the refrigerator.

CREAMY VANILLA-CARAMEL CHEESECAKE

Steps:

• Heat oven to 300.
• Spray springform pan, 9" x 3", with cooking spray.
• Sprinkle cookie crumbs over bottom of pan.
• Beat cream cheese n medium bowl with electric mixer on medium speed until smooth.
• Add sugar, egg whites, and vanilla.
• Beat on medium speed about 2 minutes or until smooth.
• Add yogurt and flour.
• Beat on low speed until smooth.
• Carefully spread batter over cookie crumbs in pan.
• Bake 1 hour.
• Turn off oven; cool in oven 30 minutes with door closed.
• Remove from oven; cool 15 minutes.
• Cover and refrigerate at least 3 hours.
• Drizzle caramel topping over cheesecake.
• Garnish with pecan halves.
• Store covered in the refrigerator.