Well I hope you had a lovely Christmas. We certainly did, and like most people we all sat around and ate way too much but then, that’s what Christmas is all about isn’t it! I’ll be hitting the gym next week, but the way I see it we still have a couple more days of indulgence yet so I wanted to share this recipe with you – for a delectable macchiato cheesecake with caramel sauce – the perfect dessert if you’re entertaining for new years eve!
2 cups crushed digestive biscuits (or Graham crackers)
½ cup melted butter
1 cup white sugar
3 (8 ounce) packages creamy cheese (at room temperature)
1 (8 ounce) container sour cream (I did say this was an indulgence recipe!)
¼ cup strong espresso
2 teaspoons vanilla extract
Whipped cream and caramel ice cream sauce for serving (you can make your own sauce, but who wants to be slaving away in the kitchen on new years eve! You can buy perfectly good caramel sauce these days so I say cheat for this one!)
Preheat oven to 180°C/350°F/gas 4 and lightly grease a 9-inch springform pan. Mix together the crumbs, melted butter and press this mixture into the bottom of the springform pan, and 1 inch up the sides of the pan. Bake for around 8 minutes, and then cool the crust on a wire rack.
Lower the oven temperature to 160°C/325°F/gas 3. In a mixing bowl with electric mixer, beat the cream cheese until it gets fluffy and smooth. Gradually beat in the sugar, then the eggs one at a time, beating well after each addition. Blend in the sour cream, espresso and vanilla. Pour this mixture on to the prepared crust.
Bake for 1 hour, then turn the oven off, and keep the cheesecake in the oven for a further 15 minutes, with the door open just a crack. Remove from the oven, and ease the cheesecake with knife around the edges of the pan. Let the cheesecake to cool on a wire rack to room temperature. Then cover the cheesecake with plastic wrap, and store in fridge 8 hours, before serving.
This is just one of the delicious recipes in my new Cheesecake Recipes collection on Amazon!