BLUEBERRY CARAMEL CHEESECAKE

BLUEBERRY CARAMEL CHEESECAKE

Preparation : 25 minutes
Cooking : 1 hour 38 minutes
Refrigeration: 6 hours
Servings : 10

Ingredients :

- 250 ml (1 cup) graham cracker crumbs
- 60 ml (1/4 cup) melted butter
- 125 ml (1/2 cup) sugar
- 3 packs of cream cheese, 250g each, softened
- 180 ml (3/4 cup) CARAMELS FAA wild blueberry and basil caramel
- 4 eggs (3 whole + 1 yolk)
- 125 ml (1/2 cup) sour cream 14%
- 5 ml (1 tsp) vanilla extract
- 20 ml (4 tsp) all-purpose flour
- 250 ml (1 cup) blueberries
- A few leaves of fresh basil

Instructions :

1. Preheat the oven to 180°C (350°F).

2. In a bowl, mix the breadcrumbs with the melted butter and 15 ml (1tbsp) of sugar.
3. Line the bottom of a 20 cm springform pancm (8 in) diameter of parchment paper and butter the sides of the pan. Spread the breadcrumb mixture on the bottom of the pan in an even layer and press lightly.
4. Bake for 8 to 10 minutes.minutes. Remove from oven andlet cool.
5. Meanwhile, place cream cheese and 1/4 cup (60 ml) caramel in the container of a food processor. Blend until smooth.
6. Add the eggs one by one, alternating with the remaining sugar, sour cream, vanilla andflour. Transfer the filling onto thecrust.
7. Wrap the base and edges of the pan tightly with aluminum foil. Place the pan in a baking dish, then fill the dish with hot water to halfway up the pan.
8. Bake for 1 hour 30 minutesminutes to 1 hour 45minutes, until the center of the cake is almost set. Remove from the oven and letto warm up.
9. Once the cake has cooled, let cool completely in the refrigerator for 6 to 7 hours, or overnight.
10. When ready to serve, decorate the cake with blueberries, basil leaves and the remaining caramel.

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