Bonne Maman Caramel spread and cheesecake
Having tasted it on its own, it's not too sweet as far as caramel goes. Initially, I thought of slathering the caramel all over a pile of pancakes but I had a even better idea - caramel cheesecake!
The caramel cheesecake uses a whole jar of Bonne Maman Caramel. While this may sound excessive I can assure you this yields a mellowly sweet cheesecake that's very moreish but isn't teeth-achingly sweet. In fact, the cheesecake has an almost salted caramel flavour - I think the saltiness comes from the cream cheese.
Bonne Maman Caramel Cheesecake, serves 6-8
INGREDIENTS
200g packet plain sweet biscuits
75g melted butter
1 x 380g jar Bonne Maman Caramel spread
500g softened cream cheese
2 eggs
METHOD
- Crush the biscuits into fine crumbs; then mix in the melted butter.
- Press the biscuit crumbs firmly along the base of a non-stick springform tin (or line a cake tin with greaseproof paper).
- In a food processor, blitz together the Bonne Maman Caramel spread, softened cream cheese and two eggs until well blended.
- Pour the filling into the cake tin.
- Bake for 45 minutes at 180 degrees Celsius.
- Cool then chill overnight in the fridge before serving.
Don't you just want to lick the spoon!
Find it at
Bonne Maman Caramel spread will be available in stores nationwide from mid-July 2018.The Eat and Be Merry Crew were guests of Bonne Maman.
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