Baked Caramel Cheesecake - Stork
Get a #TasteOfTheCountry with Stork and well-known foodie, Natasha Maseko (natashas.eats) with this luscious, baked salted caramel cheesecake recipe.
Ingredients
- Salted Caramel: 250 grams (1 Cup) White sugar
- 6 Tbsp (90 grams) Stork Baking Margarine, room temperature
- 1/2 cup (125ml) Full cream, room temperature
- 1 tsp Salt
- Tennis Biscuit Crust: 200 grams Tennis biscuit crumbs (1 packet of Tennis Biscuits)
- 1/4 cup (60 grams) White sugar
- 5 Tbsp (70 grams) Stork Baking Margarine, melted
- Cheesecake Filling: Two 250 gram blocks (500 grams) Full-fat cream cheese, softened to room temperature
- 1 cup (250 grams) White sugar
- 1/2 cup (125 grams) of Salted caramel
- 1 cup (250 grams) Full-fat sour cream, at room temperature
- 1 tsp Vanilla essence
- 2 Eggs, room temperature
- 2 Tbsp of Cake flour, sifted
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