Caramel and Vanilla Baked Cheesecake
Ingredients
- 40g Grape Nuts cereal
- 2 tablespoons erythritol granulated
- 1 teaspoon vanilla extract
- buttery caramel flavouring
- 1.5 tablespoons hot water
- 2 egg yolks
- 2 tablespoons erythritol granulated
- 150ml milk
- 1 tablespoon cornflour
- 1 teaspoon vanilla bean paste
- 3 extra light cheese triangles
- 1 kvarg vanilla
- 1 kvarg white chocolate
- 1 tablespoon salted caramel sauce
- 1 foullotine
Preparation
Line a 4.5 inch springform tin with greaseproof paper on the bottom and sides.
Blitz 40g Grape Nuts into a fine crumb.
Mix the crumb with 2 tablespoons erythritol, 1 teaspoon vanilla extract, buttery caramel flavouring, and 1.5 tablespoons hot water, then press into the base of the tin.
In a Pyrex jug, whisk 2 egg yolks with 2 tablespoons erythritol.
Add 150ml milk to the jug.
Mix 1 tablespoon cornflour with a little milk to form a slurry, then add to the jug.
Add 1 teaspoon vanilla bean paste to the jug.
Cover with clingfilm and microwave on high for 1 minute, then remove and mix well.
Cover again and microwave for another minute, then mix well until thick and glossy.
In a separate bowl, mix 3 extra light cheese triangles and 1 kvarg vanilla until combined.
Add the hot custard mixture to the cheese mixture and whisk until smooth.
Pour the mixture over the base in the tin.
Preheat the oven to 160°C fan
Bake for 40 minutes at 160°C fan.
Allow the cheesecake to cool to room temperature, then refrigerate overnight.
Before serving, top with 1 kvarg white chocolate, 1 tablespoon salted caramel sauce, and 1 foullotine.
