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 Oh. My. Goodness. I think I have outdone myself on this one. 
 
Golden Gaytime Baked Cheesecake!!! This is a caramel and vanilla baked cheesecake with a chocolate ganache on top of a caramel biscuit base. Oh and a little biscuit crumb on top! Now we are all going to close our eyes, cover our ears and pretend there are no calories in this ok?

Those that know me know I LOVE Cheesecake! I love thinking up new ideas and have been toying with this idea for some time. I’m off to my brother in laws house for dinner tonight and in charge of bringing a dessert (as well as tmx pizza dough of course!). Perfect excuse to experiment!

This is a baked cheesecake and something I’m not overly familiar with. I tend to stick non baked ones out of laziness. I will give this one a whirl in a no bake variety as well for kicks. You can never have too much cheesecake right!?

There are a few steps to this but honestly they are all very easy. You all know I’m not some fancy chef and that I am a pretty simple and basic cook. You can do this with your eyes shut (actually… don’t! I don’t want to be sued when you chop your hand off!)

Its important to remember that this is a cheesecake. This will taste different to the ice cream due to different ingredients such as cream cheese which has a very distinct taste.
 
Golden Gaytime Baked Cheesecake
This is a caramel and vanilla baked cheesecake with a chocolate ganache on top of a caramel biscuit base. Oh and a little biscuit crumb on top! Now we are all going to close our eyes, cover our ears and pretend there are no calories in this ok?
Prep Time
30 min
Cook Time
2 hr 10 min
Total Time
2 hr 40 min
Prep Time
30 min
Cook Time
2 hr 10 min
Total Time
2 hr 40 min
Caramel Biscuits for base and garnish
  1. 110g butter
  2. 70g dark brown sugar
  3. 45g golden syrup
  4. 1 teaspoon vanilla bean paste/extract/essence
  5. 180g plain flour
  6. 90g butter, for base
Filling
  1. 500g cream cheese, cubed
  2. 300mls sour cream
  3. 4 eggs
  4. 2 teas vanilla bean paste/extract/essence
  5. 380g tin Caramel Top N Fill
  6. 100g caster sugar
Ganache
  1. 160g milk chocolate, chopped into small pieces
  2. 50g unsalted butter
  3. 3 tablespoons full fatmilk
Biscuit Prep
  1. Preheat oven to 180 degrees. Line two baking trays with baking paper.
  2. Place butter into bowl.
  3. Blitz on speed 4 until pale. You may need to scrape down the sides a few times.
  4. Add vanilla, golden syrup and sugar.
  5. Blitz on speed 4 until well combined and creamed. You may need to scrape down the sides a few times.
  6. Add flour.
  7. Blitz on speed 4 until a soft dough forms.
  8. Roll into small balls. Place onto tray spaced apart.
  9. Using a fork, press down slightly on the biscuit.
  10. Bake until lightly golden. Approx 15 minutes.
  11. Let cool on a cake rack.
  12. You will need these for the base and crumb
Base Prep
  1. Preheat oven to 170 degrees if not on already.
  2. Once biscuits have mostly cooled add all of them bar three to the tmx bowl.
  3. Blitz on speed 7 for 10 seconds.
  4. Add cubed butter (100g) and blitz on speed 5 for 30-45 seconds until a dough forms.
  5. Press into a lined springform tin. 22cm+ is best.
  6. Bake in the oven for 15 minutes. Set aside.
Filling Prep
  1. Wash bowl out of crumbs.
  2. Add cream cheese and sugar.
  3. Blitz on speed 6 until smooth. You may need to use your spatula.
  4. Add vanilla and sour cream.
  5. Blitz on speed 6 until slightly combined. You may need to use your spatula. It may be a very firm mixture depending on your cheese but once you add your eggs it will become runny quite quickly.
  6. Add your eggs one by one with blades spinning.
  7. Stop and scrape down the sides.
  8. Blitz again on speed 5 until completely smooth.
  9. Pour out 1/3 of the mixture into a jug. Set aside.
  10. To the bowl add the top n fill.
  11. Blitz again on speed 5 until completely smooth. Be sure there are no lumps.
  12. Pour 1/2 of the caramel mixture over the base in the springform.
  13. Pour over all of your vanilla mixture and then top with the remaining caramel mixture.
  14. Keep in mind that it will rise slightly. Do not over fill your pan. It wont end well.
  15. Bake for 50-60 minutes or until firm. Do not over cook or it will crack.
  16. Once done turn off the oven and leave it to cool in there.
  17. Once cool, transfer to the refrigerator. It is best to leave overnight if possible.
Ganache
  1. My ganache is a little different. I didn't have cream so used butter and milk. You can of course make yours the traditional way with chocolate and cream. Refer to your EDC.
  2. Place milk and butter into a clean and dry tmx bowl.
  3. Melt on speed 2, 60 degrees for 4 minutes. I find the slightly higher temperature works better.
  4. Add your chocolate to the hot liquid and blitz on speed 3 until combined.
  5. Remove and let it cool slightly, whisking every 10-15 minutes or so.
  6. Meanwhile with your leftover caramel biscuits, pop them into a clean and dry tmx bowl (or use a bag and rolling pin) and blitz them on speed 6 for a few seconds. You want some fine and coarse crumbs.
  7. When cheesecake and ganache are cooled, pour ganache over the cheesecake. Top with crumbs and leave in the fridge until ready to serve. You want your ganache to firm up.
  8. Cut with a hot knife (run under water before cutting).
Notes
  1. You can use a standard plain biscuit for the base in place of the caramel biscuits.
  2. I recommend placing a tray underneath the springform to collect any drips that may occur.
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