Recipe for mouth-watering Caramilk, Baileys & salted caramel cheesecake goes viral

Food 20/05/2021

A recipe for delicious, mouth-watering Caramilk, Bailey's & Salted Caramel Cheesecake is going viral online and for good reason - it's straight forward and it's probably one of the best cheesecakes you will ever try in your life.

The recipe is from bestrecipes.com.au and the recipe author, Tiffany Page said: "Save stomach space for this easy cheesecake which is filled with the superstar flavours: smooth Caramilk, creamy Baileys and salty caramel!"

See the recipe below, or the full recipe here.

INGREDIENTS:

  • 300g Digestive biscuits

  • 125g butter, melted

  • 500g cream cheese, softened

  • 1/2 cup caster sugar + 1 tablespoon

  • 2 eggs

  • 400ml sour cream

  • 80ml Baileys Irish cream liqueur

  • 100g Caramilk chocolate, melted

  • 200g caramel

  • 1 teaspoon sea salt

METHOD:

  1. Preheat oven to 170°C/150°C fan-forced. Grease a 6cm-deep, 22cm (base) round springform pan.

  2. Break up biscuits. Place into a food processor and process until resembles coarse crumbs. Add the butter and process until evenly combined. Transfer to the prepared pan and press evenly into the base and sides. Refrigerate for 30 minutes.

  3. Place cream cheese, ½ cup caster sugar, eggs, ½ cup sour cream and baileys in a food processor and process until smooth. While the motor is running pour in Caramilk and process until smooth.

  4. Combine caramel and sea salt in a bowl. Pour ½ of the cheese cake mixture into prepared biscuit crust. Dollop over 2/3rds of the caramel and use a skewer to make a ripple effect. Repeat with remaining mixtures. Bake for 55-60 minutes or until the filling is loosely set and moves slightly when the pan is gently shaken.

  5. Combine remaining sour cream and 1 tablespoon caster sugar in a bowl. Pour over hot cheesecake and return to the oven to bake for a further 10 minutes or until set. Cool in the oven for 3 hours with the door slightly ajar. Refrigerate overnight. Serve.

    Recipe source.