Baked Vanilla Cheesecake with Caramel Swirl
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50g Unsalted Butter
150g Ground Almonds (or other milled nuts / seeds e.g. milled linseed)
600g Soft Cream Cheese
2 Large Eggs
20-30g Truvia / Natvia / Pure Via Sweetener (adjust to taste)
1 tsp Vanilla Bean Paste or Vanilla Extract
60g Unsalted Butter
90g Double Cream
Optional: ½ tsp Vanilla Extract
Optional: pinch of salt
Preheat the oven to 180°C.
Melt the butter and mix with the ground almonds (or alternative) and sweetener.
Line a spring-form cake tin (we use an 8" tin) with greaseproof baking paper and press the mixture evenly around the bottom of the tin.
Bake the base for 15-20 minutes until slightly golden.
Knock the oven temperature down to 160°C.
Whilst the base is in the oven, place a small pan over a medium/high heat and add the butter. Allow it to melt and bubble for a couple of minutes, until it starts to settle.
Reduce the heat and add the cream whilst stirring. Stir for 20-30 seconds and then add the sweetener. Add the vanilla & salt at this point too, if you’re using them.
Turn the heat back up, continuing to stir, and allow it to come to boil - this will bubble and thicken, turning golden brown. This process will only take 3-4 minutes from start to finish.
Remove the pan from the heat.
Blend the cream cheese, eggs, sweetener and vanilla with a hand whisk or electric whisk. Adjust the sweetener to taste.
Pour the cheesecake mix on top of the baked base.
Spoon the caramel across the top of the cheesecake mix and use a knife to drag the caramel through the cheesecake mix to create some swirls. Don’t over-mix it!
Bake for around 1 hour or until the mix is fully set. The top will split slightly when fully baked.
Allow to cool before removing from the spring-form tin. It's best chilled overnight. Enjoy!