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October 26, 2020

Cheese cake with salted caramel

Posted on October 7, 2013 by in baked goods

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cheese cake

Cheese cake or cheesecake? Honestly I have looked everywhere and cannot find the solution! Maybe after this post, someone will give clarity on this issue!

Cheese cake always gets the majority vote in my house! Whether  it is a sweet or savory version, it does not really matter, although I have to say their love for the sweet things in life is somewhat evident!  Savory cheese cake? You might think that I have lost all my marbles, but last year on a trip to Bloemfontein, I was introduced to an amazing Chicken cheese cake! Oh wow, what a treat that was! I often make this cheese cake because it can be prepared in advance, it is really easy to make and I think it looks rather grand on a cold buffet table!cheese cake

The sweet cheese cakes I often make, are the  mini versions that I serve with either preserved figs or fresh berries when they are in season, but I have just about every need covered in my selection of recipes! Low-cholesterol, tricolor chocolate, fridge, easy microvawe, pineapple, low-fat, in-a-cup and last but not least the original Jewish Cheesecake!

Now, whoever invented salted caramel must be some kind of a culinary genius! Whoever thought that caramel could be made better? Well, caramel indeed becomes over-the-top-to-die-for when a sprinkling of sea salt is added! If you want to read more about the rise of salted caramel, this was quite an informative article!

cheese cake

To me, caramel spells Banoffee Pie or  Banoffee Pots or simply just eating it straight out the jar with a teaspoon! Lovely and with a sprinkling of salt…. sublime!

To make caramel from scratch is a little tricky, so I  have found a recipe that makes delicious caramel in no time! So make the caramel first!


Salted Caramel

makes about 400 ml


250 g caramel toffees – I used Candy Tops Creamy Toffee

125 ml cream

sea salt – about 10 ml


Unwrap the toffees and place in a small pot with the cream.  Heat the cream and toffees on a very low heat until the toffees have melted completely. add the salt.  Stir the sauce and cool in a glass jar!

cheese cake

Cheese Cake

makes 1 big cheese cake


For the crust

200 g Marie Biscuits

100 g butter

30 ml golden syrup


Place the biscuits in a food processor and pulse until you have fine crumbs.  Melt the butter and syrup in the micro  wave in a small glass bowl and add to the crumbs. Pour the butter over the crumbs and pulse until the crumbs start to stick together. Spread in the bottom of a loose-bottom pan! Refrigerate until needed!

For the filling

750 ml Lancewood Creamed Cottage Cheese

385 ml condensed milk

juice of a lemon

4 eggs – seperated

125 ml cream

cheese cake


Place the condensed milk in a glass bowl and add the lemon juice. Stir and allow to thicken. Add the cream cheese, egg yolks and cream and whisk until all lumps are smoothed out! Beat the egg whites until stiff peak stage and fold it into the cream cheese mixture. Pour into the prepared pan and bake for 25 minutes. Switch the oven off and then leave cheese cake to cool off with oven-door open.

Serve with the salted caramel.

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4 Responses to “Cheese cake with salted caramel”

  1. Flee 8 October 2013 at 8:31 am #

    Oh WOW!! tat caramel looks soooo divine, could dive into that jar right now. Yummy Thanks

  2. usha singh 9 October 2013 at 7:42 am #

    Oh Yipee that caramel sounds divine and so quick and easy. Now Nina–please give me an eggless cheese cake recipe

  3. Zirkie 11 October 2013 at 5:26 pm #

    I LOVE the sauce! Yum!

  4. Karien 11 July 2014 at 3:28 pm #

    Hi Nina! Ek sien nêrens die temperatuur van die oond vir hierdie kaaskoek nie,of ek kyk dit weer mis,enige iets is moontlik die kant. Kan jy my asb laat weet wat dit moet wees. Ek het dit nou in die oond by 180 grade celsius,hoop dis reg.

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