CARAMEL CHEESECAKE BARS

CARAMEL CHEESECAKE BARS
Recipe tested and photo: Karin du Toit
Crust:
1 cup of Tennis biscuit crumbs
2 tablespoons sugar
3 tablespoons melted butter
Preheat oven to 325ºF. Line the bottom and sides of an 8-inch square pan with non-stick foil, leaving an overhang. Stir all ingredients together and press onto the bottom of the pan. Bake 10 mins and cool on a rack 5 mins.

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!