Coruba Caramel Cheesecake. Cupcake Jemma. Японский Суфле Чизкейк [Супер Пушистый И Покачивающийся] Japanese Souffle Cheesecake. I'll admit, it's time consuming. but well worth it! This salted caramel cheesecake is seriously the best cheesecake recipe ever.

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Ingredients of Coruba Caramel Cheesecake

You need 300 grams of Digestive Biscuits (you can use Graham Crackers).
It's 100 grams of Melted Butter.
It's 1 can of Condensed Milk.
Prepare 70 ml of Cream.
You need 750 grams of Cream Cheese.
It's 3/4 cup of Brown Sugar.
It's 4 of Eggs.
It's 3 tbsp of Coruba Rum (or any other dark rum you like).
Prepare 300 ml of Cream.

Pour cream cheese mixture over caramel mixture. Heat reserved caramel mixture, and spoon over cheesecake. Caramel Cheesecake and Creamy Caramel Mousse on a Blonde Brownie all topped with Salted Caramel. Ship this cheesecake almost anywhere in the U.

Coruba Caramel Cheesecake instructions

Caramelise the condensed milk using the 'cooking in water on stove' method. (There is a recipe on the app for that). Make sure it is cool for this recipe..
Preheat oven to 350°F.
Blitz in a food processor the biscuits (crackers). Then pour in melted butter and whizz again to combine slightly. Press into an ungreased 25cm springform tin. Refrigerate while you make the filling..
Next, beat together the Cream Cheese, Brown Sugar, slightly beaten Eggs and the Rum until smooth..
Take the caramelised Condensed Milk and open the can into a bowl and add the 70ml cream and stir vigourously until smooth..
Pour half the cream cheese mixture into the tin and then spoon half of the caramel onto this and then top with the remaining cream cheese mixture..
Bake in the middle of the oven for 70 minutes. Cool on bench. (The Cheesecake will crack upon cooling, this is fine..
When cold, spread over the remaining Caramel on top and refrigrate..
When ready to serve, whip some cream with a tsp of vanilla essence added and spread on top..
Release from the sprigform tin and place on serving dish..
Done! enjoy!!.

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