Filling:
1 cup Nestle caramel condensed milk
2 x 250 g room temp cream cheese
½ cup granulated sugar
2 eggs
2 teaspoons vanilla extract
Pour the caramel onto the cooled crust and spread. Place in fridge while making the filling.
For the filling – beat cream cheese and sugar to blend. Add eggs and vanilla. Pour filling evenly over the caramel layer and bake for 45 – 55 minutes at 325ºF, or until the centre only slightly jiggles. Remove and cool completely. Chill in fridge at least 3 hours.
Glaze:
90 g bittersweet chocolate – Beacon Midnight Velvet, coarsely chopped
62.5 g unsalted butter, cut into pieces
2 teaspoons light corn syrup
Microwave all until smooth. Pour the glaze evenly over the cheesecake and chill at least 30 mins. Cut into squares.
Note Karin – Ek het maar my skaamte in my sak gesteek en ‘n foto geneem, hulle lyk nie soos julle pragtige foto nie, want die onderkante het vreeslik gebreek toe ek dit van die foelie probeer losmaak, ongeag, dit is ongelooflik lekker!
