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- 1 Cup = 200ml
For the caramel sauce
- Sugar - ½ cup
- Water - 3 tbsp
- Unsalted butter - ¼ cup
- Fresh cream / thick cream - ¼ cup
- Vanilla essence - ½ tsp
- Salt - a pinch (optional)
- Heat sugar and water in a pan on medium heat stirring constantly. Let it melt completely and turn golden brown,
- Remove from flame and immediately add butter stirring continuously. Combine well.
- Slowly add the cream to it and mix well.
- Bring it back to heat and allow the mixture to boil for a minute stirring continuously. Remove from flame. Keep it aside.
For the biscuit base
- Digestive biscuit - 20 - 25 (powdered)
- Unsalted butter - 5 tbsp (at room temperature)
- Mix together the above ingredients with your finger tips and combine well. Put it in a spring form pan, spread it evenly and press it with your finger tips. Pour half cup of prepared caramel sauce over the biscuit base and refrigerate it for about 20 - 30 minutes. (Reserve the remaining caramel sauce for drizzling on top of the cheesecake )
- Cream cheese - 460 gram (16 oz)
- Sugar - ½ cup
- Vanilla essence - 1 ½ tsp
- Egg - 2
- Pecans - about 15 - 20 (for topping)
- Chocolate syrup (for drizzling on top) (ready made)
- Beat cream cheese, sugar and vanilla essence together in a deep bowl till well combined. Add egg to this one by one beating till just combined.
- Pour this mixture over the biscuit base and bake it in a preheated oven for about 40 - 50 minutes or till done at 180 degree(till a tooth pick inserted at the center of the cheese cake comes out clean). Cool it at room temperature, then refrigerate for about 3 - 4 hours.
- Drizzle the remaining caramel sauce and chocolate sauce over the cheesecake and top it with chopped pecans. Serve.
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