Chocolate Caramel Cheesecake

Ingredients

Method

Combine the crumbs and butter and press into base of a lightly greased and lined 24cm springform pan. Chill
Combine the sugar with water in a saucepan over moderately low heat, stir until sugar has dissolved, bring to the boil and cook without stirring until golden in colour. Remove from heat and add cream
Stir until caramel is dissolved, then whisk in chocolate until smooth
Beat the PHILLY and extra sugar using an electric mixer until smooth. Pour in the chocolate mixture, eggs one at a time, then vanilla
Pour filling into the prepared base and bake in a moderately slow oven 160°C for 55 minutes until just set. Allow to cool in the oven with the door ajar. Chill 3 hours
Stand at room temperature for an hour before serving, sliced, with strawberries

Tips & Hints

Baked Cheesecake Tips - The best position for a baked cheesecake in a gas oven is the lowest shelf, as the heat is slightly cooler down the bottom, which will help achieve an even bake. If using an electric oven, position the cheesecake so that the top of the cheesecake is in the centre of the oven. Placing a dish of water on the base of the oven can help to prevent cracking. If you have a fan-forced oven remember to reduce the temperature by 20-30°C. If possible reduce fan to low or turn off