250g plain sweet biscuits, crushed
125g butter, melted
2x 250g packets cream cheese, room temperature
2/3 cup caster sugar
3 eggs
270ml coconut milk, do not shake tin or stir milk
380g can caramel 'Top n Fill'
1. Preheat oven to 150c or 130c fan forced. Grease a 20 x 30cm lamington pan. Line base and sides with baking paper.
2. Mix biscuit crumbs and butter together. Press mixture over base of prepared pan and refrigerate for 20 minutes.
3. Using an electric mixer beat cream cheese and sugar until smooth. Add 1 egg at a time beating until combined. Spoon the tick top layer of coconut milk from can and add to the cheese mixture. Beat until combined. Reserve the remaining milk. Pour mixture into the prepared pan.
4. Place caramel in a bowl. Whisk in reserved coconut milk until just combined (mixture will still be lumpy). Place spoonfuls of caramel onto the cheese mixture and swirl with a butter knife. Bake for 50 minutes or until just set (cheesecake will wobble slightly in the centre). Stand for 15 minutes in the oven to cool with the door ajar and refrigerate overnight.
Tips: this cheesecake is soft. So wipe the knife with a wet, damp cloth between cuts.
Mum and I made this tonight for my cousin Macarena, who is visiting us, from Spain. She is going to give this recipe a go when she returns home with the help of her Mumma and my namesake: Susana :)
