baked caramel cheesecake

So I bumped into an ex-colleague of mine the other day, started chatting, and realised that we both loved to cook. She proceeded to show me pictures of her marvellous creations of what she had recently baked. Wow, she's good! Needless to say, I asked her for a few recipes and this was one of them.
So it was National Braai Day yesterday, and my list of "things to bring" to a little braai was dessert, and of course cheesecake being one of my TOP 5 cakes, there was no question of what I would bake.
After reading the ingredients I was expecting a sickly sweet, rich  "cut me a very thin slice" kinda cheesecake, but I was remarkably surprised. This turned out to be a lovely and light cheesecake with a hint of caramel flavour. Thank you Jeane-Marie for sharing this recipe with me.

Baked Caramel Cheesecake

Recipe type: Cake, Baked goods

Cook time:  ± 70 minutes

Serves: 8 (1x 22cm Cake)

Ingredients:

crust

200gr packet of Nuttikrust biscuits, finely crushed

50gr melted butter

5ml ground cinnamon

filling

125ml sour cream

500gr cream cheese

1 tin caramel condensed milk / Caramel Treat

3 extra large eggs

30ml custard powder

30ml brandy

Instructions

Crust:

Combine all the ingredients and press onto the base of a greased, loose-bottomed cake tin.

  

Filling:

·         Beat the sour cream, cream cheese and caramel condensed milk together.

·         Add the eggs one at a time, beating well until smooth and there are no lumps.

·         Blend together the custard powder and brandy, and beat into the cheese mixture.

 

     Pour the filling onto the biscuit crust and bake at 160 for 45 minutes.

·         Turn off the oven and leave the cheesecake in the oven for another 20 – 30 minutes or until set.

·         If it doesn’t seem to set at this point, don’t worry – it will set as it cools. Let the cake cool in the tin, it “cracks”  slightly if it’s still hot.

·         Store in the fridge.