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Caramel Cheesecake
If you’re a fan of Snickers and have asked yourself why doesn’t my favourite chocolate bar come in a cheesecake form? Your prayers have been answered. This Snickers inspired Caramel Cheesecake is silky smooth, with layers of caramel, hazelnuts and biscout.
For this recipe you will need a special cheese, a Polish-style Farmer’s Cheese designed specifically for cheesecakes. It’s a Polish cheese sold in a bucket (yes, you read it right, I did say a bucket) for cheesecakes. You could probably find it in an international/Polish section in Tesco or a Polish shop.
One of the most important things to remember about this recipe is that temperature is key. All of the ingredients in this recipe need to be at a room temperature before being used, especially eggs and Polish curd cheese.
Surprisingly, how you bake it will also be super important in how your cheesecake will turn out. If you will be constantly opening up the oven to check on the cheesecake, you might sabotage yourself. I know how satisfying it is to open the oven door to check on your cheesecake — please don’t, it will turn out much flatter than it is supposed to be.
This recipe is technical, but worth it. Once you have taken your first bite of the Caramel Cheesecake, it will all be worth it. My advice to you would be don’t get too scared of how long this recipe is.
