Continental Cheesecake with Pecan Caramel Sauce
Added by alashley | Thu 08 Mar 2012 @ 19:09
After experimenting with several recipes, none of which I was fussed about, I finally took it upon myself to come up with one of my own. The great thing about a cheesecake is that once you have mastered a basic cheese filling that you love you can top with your your own sweet sauce creation - the variations are only limited by your imagination!
12 Digestives or similar biscuits finely crushed
25gm Butter (melted)
500gm Kraft Phillidelphia cream cheese softened
395gm Can skim sweetened condensed milk
4 teaspoons of vanilla EXTRACT (NOT ESSENCE!)
3 Teaspoons gelatine
55gm Unsalted butter
85gm Light brown sugar
65ml Whipping cream
1/2 cup lightly toasted and roughly chopped pecans
Mix the melted butter in with the biscuit crumbs, pour into a 30cm round silicone cake pan and spread evenly along the surface. Refrigerate
Place the cream cheese in a large mixing bowl, pour over the condensed milk and add the vanilla
Dissolve the gleatine in a third cup of cold water over some warm-hot water and pour into the cream cheese mixture. Beat for several minutes untilmixture is very smooth and creamy. Pour mixture over base and spread evenly then place in the fridge (you can place this directly in the freezer - I do this myself because I find it cleaner to slice frozen but up to you)
In a small sauce pan place in the butter and melt down over low-medium heat, add in the sugar and whipping cream and stir until sugar has dissolved.
Add in the pecans and continue stiring for another 2-3 minutes, lowering the heat if it seems to high.
To serve cut a wedge of the cheesecake and top with the sauce. Note: you will not need a lot of sauce it is very sweet. Also the sauce is better served slightly warm or at least at room temperature. Be sure to refrigerate the sauce though when not in use.