Search

Caramel cheesecake bars

(4 ratings)

What's my recipe book?

Close

We know what it's like when you're browsing a site with as many recipes as ours. You find a brilliant recipe, want to make it again, but can't remember how you found it!

But we've solved the problem. Now, by clicking 'Save this recipe' or 'I cooked this' on any of our recipes, they'll be saved and grouped into your personal online recipe book. All you have to do is log in with your Facebook account to see them. When you click either of these buttons it will also tell your friends on Facebook what you've been cooking or saving so they too can give our quick and easy recipes a go (but you can turn this off at any time by visiting your 'My recipe book' page). Just click one of the buttons below or 'see my book' to get started. We hope you like it!

Print
Caramel cheesecake
Caramel cheesecake
  • Serves: 12

  • Prep time:

  • Cooking time:

    Plus 3 hours for the caramel
  • Total time:

  • Skill level: Easy peasy

  • Costs: Cheap as chips

Condensed milk makes a great caramel. It's so simple to do, all you need is a little patience. Once youve transformed the condensed milk into caramel, you can make this delicious cheesecake in next to no time. It's great for anyone with a really sweet tooth and will prove to be a hit at any coffee morning, bake sale or school fete. It has a rich, indulgent, creamy texture and taste so a slim slice goes a long way and makes the perfect accompaniment to a nice cup of tea, either for elevensies or to satisfy that 3 o'clock sugar-craving.

Ingredients

Caramel:
  • 1 x 397gms can condensed milk

Base:

  • 8 to 10 digestive biscuits
  • 30g melted butter

Filling:

  • can of caramel made to method below
  • 350g cream cheese
  • 150g caster sugar
  • 2 eggs
  • 2tspn vanilla extract

Caramel Sauce:

  • can of caramel made to method below

This recipe will make either 1 large or 4 10cm individual cheesecakes

Method

  1. Make the caramel by placing the unopened can of condensed milk in a saucepan of simmering water for 3 hours. Make sure you check the saucepan regularly to avoid it boiling dry.
  2. Line a 20cm square baking tray with parchment paper, allowing it to overhang at the top and grease with butter.
  3. Preheat you oven to 350F/180C/fan 160C/gas mark 4.
  4. In a food processor blitz the digestive biscuits. Pour over the melted butter and blitz again, then press the biscuit and butter mix into the base of the baking tray and bake for 10 minutes.
  5. Open the can of boiled condensed milk, and you will see it has turned a lovely caramel colour. Smooth half the can over the biscuit base and chill in the fridge for 15 minutes.
  6. Whilst the base and caramel are chilling, make the filling by beating the cream cheese until smooth, add the sugar and continue to beat. Then add the eggs one at a time and beat between each addition.
  7. Pour the cream cheese mixture over the caramel and bake for 45 to 55 minutes, or until the centre wobbles slightly.
  8. Remove from the oven and allow to cool completely, which is at least 2 hours. Then, remove from the baking tray by lifting the parchment paper out, and slice into squares and serve with the remainder of the caramel poured over the top.

Your rating

Average rating

  • 5
(4 ratings)

Your comments

comments powered by Disqus

FREE Newsletter