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Caramel Cheesecake

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Caramel Cheesecake is easy to cook. The caramel sauce gives the Caramel Cheesecake a prefect taste.
Ingredients
  Cream cheese 5 Ounce
  Apricot preserve 1⁄4 Pound
  Eggs 2
  Eggs 2 , separated
  Cornstarch 3 Tablespoon (corn flour)
  Cognac 3 Tablespoon
  Chopped candied angelica 2 Ounce
  Oil 1 Teaspoon
  Caramel sauce 3 Tablespoon
Directions

Put the cream cheese in a strainer to drain off any liquid.
Puree the apricot preserve in a food processor.
Put the 2 whole eggs and 2 yolks into a bowl.
Whisk the eggs, adding the cream cheese, preserve, cornstarch (cornflour) and cognac.
Beat thoroughly.
Stir in the chopped angelica.
Whisk the 2 egg whites to firm peaks and fold carefully into the mixture.
Oil the base of a 6 inch (15 cm) souffle mold (mould) and line with a circle of oiled non stick parchment (greaseproof paper).
Spoon the mixture into the mold (mould) and microwave, uncovered, for 9 minutes on MEDIUM-HIGH.
Leave to cool.
Turn the cheesecake out on to a platter and remove the non stick parchment (greaseproof paper).

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Dessert
Method: 
Microwaving
Dish: 
Pudding
Interest: 
Everyday

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