How to Prepare Award-winning Coruba Caramel Cheesecake

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Ingredients of Coruba Caramel Cheesecake

1. You need 300 grams of Digestive Biscuits (you can use Graham Crackers).
2. You need 100 grams of Melted Butter.
3. You need 1 can of Condensed Milk.
4. It's 70 ml of Cream.
5. You need 750 grams of Cream Cheese.
6. Prepare 3/4 cup of Brown Sugar.
7. You need 4 of Eggs.
8. Prepare 3 tbsp of Coruba Rum (or any other dark rum you like).
9. It's 300 ml of Cream.

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Coruba Caramel Cheesecake instructions

1. Caramelise the condensed milk using the 'cooking in water on stove' method. (There is a recipe on the app for that). Make sure it is cool for this recipe..
2. Preheat oven to 350°F.
3. Blitz in a food processor the biscuits (crackers). Then pour in melted butter and whizz again to combine slightly. Press into an ungreased 25cm springform tin. Refrigerate while you make the filling..
4. Next, beat together the Cream Cheese, Brown Sugar, slightly beaten Eggs and the Rum until smooth..
5. Take the caramelised Condensed Milk and open the can into a bowl and add the 70ml cream and stir vigourously until smooth..
6. Pour half the cream cheese mixture into the tin and then spoon half of the caramel onto this and then top with the remaining cream cheese mixture..
7. Bake in the middle of the oven for 70 minutes. Cool on bench. (The Cheesecake will crack upon cooling, this is fine..
8. When cold, spread over the remaining Caramel on top and refrigrate..
9. When ready to serve, whip some cream with a tsp of vanilla essence added and spread on top..
10. Release from the sprigform tin and place on serving dish..
11. Done! enjoy!!.

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