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| Cheese Cake with Caramel Topping |
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| Cheese cake with blueberry flavoured glaze topping |
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| Cheese Cake with blueberry topping |
For the crust:
Digestive Biscuits : 1-1/2 cups
Granulated sugar: 1/3 cup
Butter: 1/3 cup
For the filling:
Unflavored gelatin: 2 tablespoons
Water: 1/2 cup
Cream cheese: 1 225-gram bar
Cream, cold: 200 ml
Condensed milk: 1 tin
Lime Juice: of 1 lime
Lime Juice: of 1 lime
For the topping:
1 cup blueberry pie filling, Or blueberry flavoured filling or caramel sauce
Caramel Sauce:
Sugar: 1/2 cup
Salt: a pinch
Fresh cream: 1 tub
Heat the sugar, salt and water till it is golden brown in color. Make sure it doesn't get too brown as it will turn bitter. Also, do not meddle with spoon- just swirl the pan. When it reaches golden brown color, switch off and add in fresh cream and mix well. Allow it to cool.
Method
Line the bottom of a nine-inch by three-inch high springform pan (with a removable bottom pan) with foil or wax paper.
For the crust, in a food processor, pulse the digestive biscuits, granulated sugar and butter. Pour into the prepared pan. Press on the bottom with a spoon.
For the filling, dissolve the gelatin in the water over a low fire. Set aside.
Put in a bowl and beat until creamy the cream cheese, cream, and condensed milk. Add the lime juice, melted gelatin and beat at high speed until blended. Pour immediately into the pan. Level off. Refrigerate for atleast 6 hours or until ready to serve.
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| Cheesecake before adding the topping |
Top with the blueberry filling or caramel filling or blueberry flavoured filling.
You can also do half the cake with blueberry topping and the other half with caramel topping
Another option is to divide the filling, to one portion beat in the blueberry filling. then pour the plain filling on top of the biscuit base, followed by the blueberry mixed filling and then allow to set.
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here, half the filling is beaten with the blueberry filling and set as top layer.
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