Caramel Cheese Cake

Yesterday morning my hubby had this craving for cheese cake, so before leaving for office, he told me that he is ordering cheese cake for the weekend. I said "fine" but as soon as he left, I took my recipe collection. I have two trusted recipes, a baked version and an unbaked version.... but to my disappointment didnt have one or the other ingredients for either recipe

So,what is the next best thing I do?? Yes, come up with a recipe with whatever ingredients I have and Bingo.. it clicked... I started thinking I will make an unbaked version, half way through I added eggs and flour and made it a baked version!!!! so heres the recipe...

For the Base
Marie Biscuits/Digestive Biscuits: 200 gm
Soft (not melted) Butter: 100 gm

In a food processor, Blitz the biscuit. When it is bread crumbs form, add the butter and run the processor till you get a clump.
Press this mix on a springform tin, press a little up the sides too.
Keep this in the fridge for half an hour, while you get the cake mix and the topping ready.

For the Topping
Granulated Sugar: 1 cup
Water: 2 tbsp
Fresh Cream: 170 gm tub

Heat Sugar and water on low heat till it is golden brown in colour. Resist your temptation to stir the syrup...Please do not meddle with it but you can swirl the pan
When it is golden brown, turn off the stove and add the fresh cream and mix well. Let it cool slightly.
For the Cheese Cake
Double Cream Cheese: 450 gm
Whipping Cream: 200 ml
Icing Sugar: 200 gm (refer the note below)
Vanilla Essence: 1 tsp
Lime juice: 1 tbsp (optional, I wanted to add but during the process decided against it)
Fresh Cream: 1 tbsp
All Purpose Flour: 3 tbsp
Eggs: 2

In a bowl, take the double cream cheese, icing sugar and vanilla (if you are using lime, add that also at this stage).
Beat until smooth.
Now add the flour and the eggs and beat well.
Now in a separate bowl, whip the whipping cream and fold this to the cream cheese mixture carefully.
Your Cake layer is ready.


 Preheat the oven 180 C for 10 minutes
Take the chilled biscuit base out of the fridge and spread a thin layer of caramel on top.
Now pour the cheese cake mix on top of that.
Bake it for 40 to 45 minutes (oven temperatures vary, so keep an eye- check if it is set, it might be a little goeey in the middle but it gets set as it cools, the point is- dont overbake)
Let it cool in the oven itself (keep the oven door slightly open for the cooling stage)
After half an hour take it out and spread the caramel filling on top.
Keep it in the fridge till ready to be served.

To Note:
My double cream cheese was a little bit salty, thats why I didnt add any salt and added 200 gm icing sugar. If you have the unsalted version, you can reduce 50 gm of icing sugar for the recipe.

Linking this to Dish For Loved Ones