One of my other favourite things is cheesecake. When I was growing up mum would often make the trusty lattice cheesecake if we were heading to a family BBQ. You may know it well, lattice biscuits sandwiched with a condense milk cheesecake mixture…hmmmm.
This recipe takes the best of both worlds and creates heaven…heaven!
Donna Hay created a similar recipe in one of her magazines earlier this year. I’ve taken it and added some baking nerd love.
salted caramel cheesecake squares (serves 4)
1 packet of lattice biscuits
375g cream cheese
¾ cup brown sugar
1 tbsp golden syrup
1 tspn salt
1 tbsp vanilla extract
- Line a slice tin with baking paper and cover the bottom with biscuits. You may have to cut biscuits to line the entire tin (I used a square 20x20cm slice tin you could also use a lasagne dish)
- Turn on oven to 155 degrees (fan forced) 160 degrees (conventional)
- Place cream cheese, syrup, vanilla and sugar into a bowl and beat with an electric mixer for 5 minutes until the mixture is smooth – slowly add egg and beat
- Pour in salt and mix
- Take the mixture and cover the biscuits, smooth with a knife and top with leftover biscuits
- Pop into the oven for 40 minute until the cheesecake is set then cool slightly before popping into the fridge for 1-2 hours.
- Cut into squares and enjoy!
N.B – Find the right sized tin for your biscuits and make sure that you divide the biscuits up so you have the right number for the top and the bottom of the squares. The first few times I made this, my tin was too big and the squares moved out of place. This recipe can easily be doubled if you’re feeding more than four.
Oldie song suggestion: Louis Armstrong – Cheesecake – such a fun song. If you’re never heard it check it out!
Newie song suggestion: The Mother We Share – Chvrches (great band who’re also playing Laneway Festival in 2014 across Australia)