1/2 stick (4 Tbsp) 50 g butter or margarine, softened
1/4 cup (50 g) 2 oz soft brown sugar
5/8 cup (60 g) self-raising flour, sifted
1/2 tsp spoon baking powder
1/4 cup (50 g) 2 oz soft brown sugar
5/8 cup (60 g) self-raising flour, sifted
1/2 tsp spoon baking powder
for the filling
225 g full fat soft cheese
3 eggs, separated
1/2 cup (100 g) 4 oz soft brown sugar
4 tbsp condensed milk
2 level tbsp plain flour (All purpose)
6 tbsp double cream (heavy cream)
3 eggs, separated
1/2 cup (100 g) 4 oz soft brown sugar
4 tbsp condensed milk
2 level tbsp plain flour (All purpose)
6 tbsp double cream (heavy cream)
for the topping
7/8 cup (175 g) 6 oz lump or granulated sugar
4 tbsp water
2/3 cup (150 ml) 1/4 pt double cream, (heavy cream) stiffly whipped
4 tbsp water
2/3 cup (150 ml) 1/4 pt double cream, (heavy cream) stiffly whipped
method
Oven: 160°C, 325°F, Gas Mark 3
1. Put the butter or margarine, brown sugar, flour, baking powder and egg into a bowl and beat well for 2-3 minutes.
2. Spread in an even layer over the bottom of a greased loose-bottomed 18-20 cm/7-8 inch round cake tin.
3. To make the filling, soften the cheese in a large mixing bowl. Beat in the egg yolks, soft brown sugar, condensed milk, flour and cream.
4. Whisk the egg whites until stiff and fold lightly but thoroughly into the cheese mixture. Spoon into the tin.
5. Bake in a preheated oven for 1 1/2 - 1 3/4 hours or until firm but still spongy to the touch.
6. Turn off the oven, open the door and leave the cheesecake to cool in the oven for 1 hour.
7. Brush the inside of the tin projecting above the cooked cheesecake with oil.
8. For the caramel topping, put the lump sugar and water into a heavy-based saucepan. Dissolve over a gentle heat, stirring once or twice. Bring to the boil and boil steadily, without stirring, until the sugar syrup turns to a golden caramel. Remove the pan from the heat.
9. Pour sufficient caramel over the top of the cheesecake to give a thin even coating.
10. Pour the remaining caramel onto a greased baking sheet. Using a sharp knife dipped in boiling water, mark the caramel topping on the cheesecake into 8 sections.
11. Slide the set caramel from the baking sheet on to a chopping board and crush coarsely with a rolling pin.
12. Ease the sides of the tin away from the cheesecake and lift the cheesecake out on the tin base.
13. Pipe the cream on top and sprinkle with crushed caramel.
1. Put the butter or margarine, brown sugar, flour, baking powder and egg into a bowl and beat well for 2-3 minutes.
2. Spread in an even layer over the bottom of a greased loose-bottomed 18-20 cm/7-8 inch round cake tin.
3. To make the filling, soften the cheese in a large mixing bowl. Beat in the egg yolks, soft brown sugar, condensed milk, flour and cream.
4. Whisk the egg whites until stiff and fold lightly but thoroughly into the cheese mixture. Spoon into the tin.
5. Bake in a preheated oven for 1 1/2 - 1 3/4 hours or until firm but still spongy to the touch.
6. Turn off the oven, open the door and leave the cheesecake to cool in the oven for 1 hour.
7. Brush the inside of the tin projecting above the cooked cheesecake with oil.
8. For the caramel topping, put the lump sugar and water into a heavy-based saucepan. Dissolve over a gentle heat, stirring once or twice. Bring to the boil and boil steadily, without stirring, until the sugar syrup turns to a golden caramel. Remove the pan from the heat.
9. Pour sufficient caramel over the top of the cheesecake to give a thin even coating.
10. Pour the remaining caramel onto a greased baking sheet. Using a sharp knife dipped in boiling water, mark the caramel topping on the cheesecake into 8 sections.
11. Slide the set caramel from the baking sheet on to a chopping board and crush coarsely with a rolling pin.
12. Ease the sides of the tin away from the cheesecake and lift the cheesecake out on the tin base.
13. Pipe the cream on top and sprinkle with crushed caramel.
serving amount
serves 8
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