Caramel Rum Cheesecake

by Liz Gunn

Servings: 8 servings

INGREDIENTS

1 packet (200 grams or 8 oz.) plain sweet biscuits
100 grams (4 oz.) butter
3/4 cup cream

Caramel Sauce:
25 grams (1 oz.) butter
3 tbsp. brown sugar
2 tbsp. sweetened condensed milk
1 tbsp. golden syrup
2 tbsp. hot water

Filling:
500 grams (1 lb.) cream cheese
1/2 cup brown sugar
3 eggs
2 tbsp. rum

INSTRUCTIONS

Finely crush biscuits; add melted butter and mix well. Press on base and sides of a 20 centimeter spring-form tin. Refrigerate while preparing the filling. Spread half the filling mixture over the base of the crumb crust. Gently spoon over half of the caramel sauce. Spread remaining filling mixture evenly on top.

Place tin on a cold baking tray and bake at 180°C. (350°F.) for 30 to 35 minutes. Cool. Whip the cream and spread on top. Drizzle remaining caramel sauce over. If necessary, thin it slightly with a little water. Stir well to thin. Refrigerate until ready to serve.

Caramel sauce:
Mix butter, sugar, condensed milk and golden syrup in a small saucepan over low heat until combined. Bring to a boil, stirring constantly. Continue stirring until the sauce is thick and a rich caramel color. Remove from heat. Add hot water gradually, then return to heat until sauce boils. Allow to cool.

Filling:
Beat cream cheese until smooth. Beat in brown sugar, then add lightly beaten eggs and rum.

CHEF COMMENTS

The flavor improves with time and is best a day or two after it is made.

Tagged: caramelcheesecake, cheesecakes, desserts add tags

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