Baked Cheesecake with Caramel sauce
- RECIPE CATEGORY: Dessert
- Cuisine: American
- type: Veg
- 1 hour 30 mins
- For Cheesecake
- 250 gD’lecta Cream Cheese
- 75 gBreakfast Sugar
- 15 gEgg replacer Concentrate
- 20 gCorn flour
- 90 gWhite Chocolate
- 25 gD'lecta Premium Milk
- 130 gD’lecta Fresh Cream
- For Caramel Sauce
- 50 gCaster sugar
- 25 gD’lecta table butter
- 70 gD’lecta Dairy Cream
- 20 gDark Chocolate
Bring the Cream Cheese to room temperature.
In mixing bowl add Cream cheese and castor sugar. Mix at slow speed. Scrape as required. This could take about 3/4 minutes.
Add egg replacer concentrate and corn flour mix.
Heat Milk and add white chocolate
Add chocolate paste & dry ingredient in sugar & Cheese Mix.
Mix well at slow speed till all ingredients are uniformly mixed well.
Mix at slow speed for about 3 to 4 Minutes.
Baking of Cheesecake:
In a Lined 8 inch cake mould pour in the filling.
Place the cheesecake pan on a larger baking pan filled with water. Place in the oven.
Bake at 150 degree C.
Continue to bake for about 1hour or until firm and only the center of the cheesecake looks a little wet and wobbly.
Remove from oven and carefully let cheesecake cool for about an hour.
If required run a sharp knife around the inside edge of pan to loosen the cheesecake (helps prevent the surface from cracking as it cools). Serve Chilled
Heat sugar in a pan along with butter until the mixture turns golden brown in colour.
Switch off the flame, add the cream, and mix well.
Remove from flame and keep aside.
Scoop out the chilled and set cheesecake with an ice cream scoop and place it on a plate.
With a hot spoon make a small dent in the centre and pour over the caramel sauce.
Grate a little dark chocolate over this to make it look like crushed black pepper.