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CARAMEL CRUNCH CHEESECAKE
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Stefanie
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Joined: 09 Jul 2005
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PostPosted: Sun Feb 17, 2008 10:17 pm    Post subject: CARAMEL CRUNCH CHEESECAKE Reply with quote

one of the household favourites, it is very yummy though quite rich so serve in small slices.
This is an original creation. Very Happy
Do not unmould this when warm,best to let it sit overnight in the fridge to meld the flavours.


YOU NEED:
150g Hob Nob biscuits, crushed in a processor
30g salted butter, melted

250g softened cream cheese
1/4 cup white sugar
1 tsp vanilla extract
250g sour cream
2 eggs
1 tsp lemon zest
1/4 cup plain flour
2 Cadbury Crunch bars (Honeycomb) chopped into 2-inch pieces

CARAMEL:
30g salted butter
1 tbsp condensed milk
1/4 cup dark brown sugar
2 tbsp golden/maple syrup/honey
1 tbsp hot water

Melted dark chocolate to decorate

HOW:
Mix the biscuit crumbs with the butter and press evenly into a 9-inch spring form tin. Wrap a double layer of aluminium foil around the tin,make sure it comes up to the halfway height of the tin. Place this in the freezer.

Preheat your oven to 150C and in the lower rack,place a tray with 1-inch worth of hot water poured in, Make sure the tin can sit in the tray later without any of the water spilling over. A good tip is to place the tray into the oven,then pour the hot water in.

To make the caramel...boil the caramel ingredients for 5 minutes until you get a thick,dark golden mixture. Let it cool.

Cream the sugar and the cheese in a mixer till smooth, beat in the vanilla,lemon zest and sour cream. Beat in the eggs one by one until smooth and then sift in the flour. Fold it in the chopped honeycomb bars.

Remove the tin from the freezer then pour half of the batter in. Using a skewer, marble half of the caramel in then top up with the rest of the batter. Marble the remaining caramel in.
Place this carefully into the tray and bake for 60 to 70 minutes.
Start testing at 60 minutes----an inserted skewer should come out with moist crumbs clinging onto it.
Cool completely in the oven,with the door ajar, then refrigerate in the tin overnight.
The next day, unmould and place on your serving plate.
Drizzle randomly with melted dark chocolate and serve with flourish!
Smile
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Last edited by Stefanie on Mon Feb 18, 2008 12:48 am; edited 1 time in total
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euniceface
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PostPosted: Mon Feb 18, 2008 12:37 am    Post subject: Reply with quote

I'm gonna make this thing sooo soooon!!! Thanks!! Smile
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Stefanie
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PostPosted: Mon Feb 18, 2008 12:47 am    Post subject: Reply with quote

Eunice it is a real treat and your family will love it..guaranteed!
Have fun and tell us how it went. Very Happy
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Reirei
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PostPosted: Mon Feb 18, 2008 10:17 am    Post subject: Reply with quote

Hi Stefanie, sorry I'm abit 'sua koo', but what is Hob Nob biscuits and where I might be able to find them?? Thanks.
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May May
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Joined: 19 Aug 2007
Posts: 550
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PostPosted: Mon Feb 18, 2008 1:31 pm    Post subject: Reply with quote

Sounds really good Stef..Will try it one of these days..

Thanks for posting it.

Regards...May
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May May
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PostPosted: Mon Feb 18, 2008 1:35 pm    Post subject: Reply with quote

Stef,

Can I pour this onto a 23cm springform pan instead?

Regards...May
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Alannia
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PostPosted: Mon Feb 18, 2008 2:32 pm    Post subject: Reply with quote

Reirei wrote:
Hi Stefanie, sorry I'm abit 'sua koo', but what is Hob Nob biscuits and where I might be able to find them?? Thanks.


Rei rei,

Hobnobs are something like Digestive biscuits. It's by the same company (MsVities if I am not mistaken). You should be able to find them next to Digestives.
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Stefanie
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PostPosted: Mon Feb 18, 2008 10:17 pm    Post subject: Reply with quote

Rei....Hob Nob biscuits are harder than Digestives and they are by McVities (thanks Alannia!).
They taste more caramelly and generally complement the cake much more than Oreo or Digestive biscuits.
Get them in any Cold Storage or Market Place.

May...9 inch and 23cm about the same.... Very Happy
Monitor the baking time though,and most importantly refrigerate overnight after cooling completely.
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May May
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PostPosted: Tue Feb 19, 2008 11:06 am    Post subject: Reply with quote

Thanks Stef,

If I have the time, I'll try to make this tonite after work.. grin

Regards...May
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Reirei
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PostPosted: Tue Feb 19, 2008 1:04 pm    Post subject: Reply with quote

Thanks Stefanie & Alannia, will keep a look out. Very Happy
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Stefanie
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PostPosted: Tue Feb 19, 2008 10:39 pm    Post subject: Reply with quote

May.....let us know how it goes!

Rei...Hob Nob biscuits are excellent as cheesecake bases and in fact,I love them with a nice hot cup of Earl Grey tea.
They also make a nice last minute dessert for guests---I do like Jamie Oliver does and I crush them into crumbs in a food processor. Next,I scoop some good quality vanilla bean ice cream into martini glasses,and garnish with some fresh sliced berries/oranges marinated in some sugar and rum or brandy.
Then you scatter the crumbs over and around the ice cream...makes an excellent yet elegant dessert that is so simple and delicious!
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kwf
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PostPosted: Tue Feb 19, 2008 11:29 pm    Post subject: Reply with quote

Stefanie wrote:
Rei...Hob Nob biscuits are excellent as cheesecake bases and in fact,I love them with a nice hot cup of Earl Grey tea.
They also make a nice last minute dessert for guests---I do like Jamie Oliver does and I crush them into crumbs in a food processor. Next,I scoop some good quality vanilla bean ice cream into martini glasses,and garnish with some fresh sliced berries/oranges marinated in some sugar and rum or brandy.
Then you scatter the crumbs over and around the ice cream...makes an excellent yet elegant dessert that is so simple and delicious!


Stef, sounds like a very presentable dessert indeed!
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Stefanie
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PostPosted: Wed Feb 20, 2008 12:26 am    Post subject: Reply with quote

Wai Fun...it definitely is.
Furthermore,you get a lot of texture going on in there..and I find that it is the simplest of desserts which get people that excited!
exercise
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May May
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PostPosted: Wed Feb 20, 2008 9:36 am    Post subject: Reply with quote

I made this Stef, but sadly my baking pan was too huge. As a result, the huge chunks of chocolates were all on the surface of the cake.

I think next time when I make this again, I will double the cheese mixture. Also, when I made this, I realised that my sour cream has expired.... So I gotta rush to the nearest supermarket at 9 to get some. Sadly again, they do not sell sour cream so I replace it with plain yogurt instead.

The end verdict...YUMMY and HEAVENLYYYY....Thanks Stef for posting this.

Regards..May
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nora
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PostPosted: Wed Feb 20, 2008 9:39 am    Post subject: Reply with quote

May May

No photo to show your creation? so how?
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May May
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PostPosted: Wed Feb 20, 2008 10:32 am    Post subject: Reply with quote

Hi Nora,

The cheesecake too ugly to show ler...hahahah....Will try to post it tonite though...So that everyone wont make the same mistake again like me

Regards...May
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euniceface
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PostPosted: Wed Feb 20, 2008 12:25 pm    Post subject: Reply with quote

Aww May *pats* S'okay, I did the same thing with a cheesecake with chochip cookie bits! haha. what pan size did you use?
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May May
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PostPosted: Wed Feb 20, 2008 1:08 pm    Post subject: Reply with quote

Cant really remember. Just took a pan and just load them up. Haha...Was very 'kan cheong' to see the end results I guess..

But sadly it turned out unexpectedly. Totally my fault

Regards...May
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Stefanie
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PostPosted: Wed Feb 20, 2008 10:06 pm    Post subject: Reply with quote

Awww man!
May...it's ok..practice makes perfect...
It's fine to double the cheese next time,along with the sour cream...it would be 750g of fat content.
Hence,add 2 level tbsp more of flour to fold in and 2 tbsp more of sugar when creaming the mixture.
With the same amount of chocolate in,you will get a richer cheesecake...and a taller cake obviously...
Wah...very sinful!
Smile
But every bite will be worth it,it is so delicious.
yummy
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May May
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PostPosted: Wed Feb 20, 2008 10:09 pm    Post subject: Reply with quote

Yeah Stef,

Will definitely do this again..heheh..Heavenly mann

Regards...May
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Alannia
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PostPosted: Thu Feb 21, 2008 10:24 am    Post subject: Reply with quote

If doublethe cheese, do we have to bake longer?
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May May
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PostPosted: Thu Feb 21, 2008 10:26 am    Post subject: Reply with quote

I suppose we have to Alannia.

Regards..May
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kwf
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PostPosted: Thu Feb 21, 2008 5:11 pm    Post subject: Reply with quote

Can I ask, the Cadbury Crunch bars (Honeycomb) is the 250g bars or 50g ones?

I found the Hob Nob in NTUC too.
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Stefanie
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PostPosted: Thu Feb 21, 2008 9:00 pm    Post subject: Reply with quote

Oh yes Alannia,definitely have to monitor baking time,but should not take you more than 20 to 30 minutes longer.

Wai Fun...the 50g ones lah!
2 of the 250g ones will be sending us straight to the cardiologist!!
Smile love
Hope you enjoy the cake!
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kwf
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PostPosted: Thu Feb 21, 2008 9:06 pm    Post subject: Reply with quote

Stefanie wrote:
Wai Fun...the 50g ones lah!
2 of the 250g ones will be sending us straight to the cardiologist!!
Smile love
Hope you enjoy the cake!


Lucky I haven't buy it yet. grin

Is this cake towards the sweet end?

And this is a very dumb qn. Can someone show me how to get the lemon zest? I always have problem with that. :(
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