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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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4.154165
Average: 4.2 (12 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1596 Calories from Fat 650

% Daily Value*

Total Fat 73 g113%

Saturated Fat 34.2 g171%

Trans Fat 0 g

Cholesterol 1001.8 mg333.9%

Sodium 1174.8 mg49%

Total Carbohydrates 178 g59.2%

Dietary Fiber 0.4 g1.6%

Sugars 109 g

Protein 35 g69.5%

Vitamin A 67.3% Vitamin C 60%

Calcium 24.6% Iron 24.5%

*Based on a 2000 Calorie diet

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Caramel Cheesecake Recipe