Monday, March 03, 2008

Caramel Crunch Cheesecake

Thanks Stef...

150g Hob Nob biscuits, crushed in a processor
30g salted butter, melted

250g softened cream cheese
1/4 cup white sugar
1 tsp vanilla extract
250g sour cream
2 eggs
1 tsp lemon zest
1/4 cup plain flour
2 Cadbury Crunch bars (Honeycomb) chopped into 2-inch pieces

30g salted butter
1 tbsp condensed milk
1/4 cup dark brown sugar
2 tbsp golden/maple syrup/honey
1 tbsp hot water

Melted dark chocolate to decorate

Mix the biscuit crumbs with the butter and press evenly into a 9-inch spring form tin. Wrap a double layer of aluminium foil around the tin,make sure it comes up to the halfway height of the tin. Place this in the freezer.

Preheat your oven to 150C and in the lower rack,place a tray with 1-inch worth of hot water poured in, Make sure the tin can sit in the tray later without any of the water spilling over. A good tip is to place the tray into the oven,then pour the hot water in.

To make the caramel...boil the caramel ingredients for 5 minutes until you get a thick,dark golden mixture. Let it cool.

Cream the sugar and the cheese in a mixer till smooth, beat in the vanilla,lemon zest and sour cream. Beat in the eggs one by one until smooth and then sift in the flour. Fold it in the chopped honeycomb bars.

Remove the tin from the freezer then pour half of the batter in. Using a skewer, marble half of the caramel in then top up with the rest of the batter. Marble the remaining caramel in.
Place this carefully into the tray and bake for 60 to 70 minutes.
Start testing at 60 minutes----an inserted skewer should come out with moist crumbs clinging onto it.
Cool completely in the oven,with the door ajar, then refrigerate in the tin overnight.
The next day, unmould and place on your serving plate.
Drizzle randomly with melted dark chocolate and serve with flourish!


Anonymous said...

Hi Aunty Lucy...I'm glad you enjoyed looks very good...

I have yet to try to make Fleur De Sel Macs..but I am crazy about salted caramel at the moment...MUST find the time to do this!

Anonymous said...

this looks so yummy is it baked cheese cake or frozen?u make me sooo drooling,,can u share the recipe if u like,takecare.

Aunty Yochana said...

Hi samreen,

this is baked cheesecake.

Wait till Stef gives the green light then I'll post the recipe.


Anonymous said...

post away...Aunty Lucy!

Anonymous said...


can i have the recepit


Anonymous said...

Aunt Yochana,
Thank you for your generousity in sharing fantastic recipes (altho I have yet to try them). I love browsing at your delicious looking photos. Keep it up.


Aunty Yochana said...

Thanks Rozie...


Anonymous said...

What are "Hob Nob biscuits" Aunty Yochana? Are they something like Marie biscuits?

Warmest Regards.

Aunty Yochana said...

Hi Jasmin,

I don't know leh...must ask Stefanie.

I used McVities digestive biscuits.


wombat said...

Hello aunty,
Hob nob is a brand of digestive biscuit... made from oats too..


Aunty Yochana said...

Oh thanks wombat...


Unknown said...

Hi Yochana!

This actually looks a bit like a recipe from Women's Weekly's 'Cheesecakes, pavlovas and trifles'. I still haven't figured out what the Honeycomb is. What does the Cadbury Crunch bar look like (main ingredients, filling) and can I use Nestlé Crunch bar instead?

Anonymous said...

hi aunty yochana,

i have tried this recipe can i check with you what texture does it yield?

as the outcome of my cake tend to be a little on the cakey but its unlike those cheesecake which is creamy and melt in the mouth texture.

hope to get your reply (:

thank you very much