Bonne Maman Caramel Cheesecake Recipe

Ah, Bonne Maman!  Who doesn't love the iconic French jams in the country-chic red and white jars?  I love their jams and feel ever so French when I have a jar in the pantry - it just invokes memories of my carefree Parisian jaunts back in the day when I had yet to become a mother (I had so much spare time back then... lol!).  Bonne Maman is launching a new product very soon, which will be available nationwide from mid-July.  This decadent Bonne Maman Caramel spread is unctuous, gooey and has a lovely deep caramelly flavour.  You may have already tried the caramel spread as there are a few select bakeries and cafes who use the Bonne Maman Caramel in their pastries (including Noisette's caramel doughnuts).


Bonne Maman Caramel spread and cheesecake

The Eat and Be Merry Crew were offered to try out a jar or two Bonne Maman's Caramel spread. I was impressed that the caramel was made with all-natural ingredients and no colourings or preservatives (which meant I could share this with Boy Chick).


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

1. Crush the biscuits into fine crumbs; then mix in the melted butter.
2. Press the biscuit crumbs firmly along the base of a non-stick springform tin (or line a cake tin with greaseproof paper).
3. In a food processor, blitz together the Bonne Maman Caramel spread, softened cream cheese and two eggs until well blended.
4. Pour the filling into the cake tin.
5. Bake for 45 minutes at 180 degrees Celsius.
6. 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.