Caramel Macchiato Cheesecake
This dessert is the perfect union for coffee lovers and cheesecake enthusiasts.
However, it is not too strong to put off the curious newcomer to either but also delicious enough to hook connoisseurs of both.
Cheesecakes can look pretty daunting to the novice baker but are actually pretty simple to make.
For the base:
- 2 cups of biscuit crumbs (Digestive or Hobnobs work fine- or even a combination of both!)
- ½ cup of melted butter
- 2 tablespoons of white sugar
For the filling:
- 3 (8 ounce) packages of cream cheese, softened
- 1 cup white sugar
- 3 eggs
- 2 teaspoons vanilla extract
- 1/4 cup brewed espresso or strong coffee
To serve:
- Squirty cream
- Sweetbird Salted Caramel syrup
Pre heat the oven to 165 degrees C and grease up a cake tin (with a removable base preferably.)
In one bowl, for the base empty in your biscuit crumbs, butter and 2 tablespoons of sugar and mix thoroughly.
With a large serving spoon or spatula, press the mixture into the base of the cake tin, evenly coating the bottom.
In a separate bowl, mix the softened cream cheese, sugar, eggs and vanilla extract and the coffee together until fluffy. This could take a while with a whisk, we recommend a stick blender that will save you the arm ache!
Pour the caramel coloured mixture out onto the top of your biscuit base and put it into the oven, middle shelf to bake slowly for one hour and 15 minutes.
Turn the oven off but allow the cheesecake to rest in the oven for another 15 minutes.
Run a knife around the edges before popping the base of the cake tin and the macchiato cheesecake will rise victorious!
It is advised to allow the cheesecake to cool in the fridge first to truly set, but if you can’t wait…carve it into wedges, drizzle with a shot of Sweetbird Salted Caramel and a squirt of cream and dig right in.