My baking mojo is back. Well it never really left. It was just a waste of time (and extra calories for me). My son loves my baking and will eat anything. So does my husband, when I put it on a plate for him and hand it to him. He just forgets it’s there and doesn’t it eat. My daughter? Well, no worry about her eating anything I bake. She’ll think I’m trying to poison her with hidden fruit or vegetables, bless her. I’m working at my children’s school canteen now and we like to stop for a cuppa in the morning and what better way to enjoy a cuppa then with a baked Caramel Cheesecake Square.
I think from not baking so much now, I’ve lost track of exactly what’s in my pantry and I thought I had powdered gelatin in the cupboard, but oh no. No running down the shop to buy it. I just thought how am I going to get this ‘supposedly’ no bake cheesecake to set. I had eggs so decided to bake it instead. Oh, and I only had a little bit of cream cheese but I did have Greek yoghurt, which I substituted for the cream cheese. It turned out really lovely and not so sweet.
The base was made http://dolphin70.aqbsoft.com/Paulsen_75 with us Aussie’s favourite cheesecake base cookie, the Butternut Snap and melted butter. Once the biscuit crumbs and melted butter has been combined, I pressed into a slice pan and set in the fridge until the filling was prepared. I find if I make a cheesecake in a pan instead of a springform pan, I can cut it into smaller squares. (That doesn’t stop me from having a couple of portions though!)
This recipe uses the ready made caramel Top’n’Fill, which, heaven forbid, I did happen to have in the pantry plus cream cheese, Greek yoghurt and only a little bit of sugar.
Mix all the filling ingredients well and pour onto the set base and bake in a moderate oven for 30 to 40 minutes. Allow to cool and cut into squares. This was well received by the girls in the school canteen, my husband, my son and surprise, surprise, my daughter too. No fruit or vegetables were harmed in the making of this cheesecake so she was happy. You could top these with whipped cream as well for a bit of extra decadence but I don’t think it needs it. Oh, and cut into small squares (but you’re entitled to have at least a couple at a time).
Baked Caramel Cheesecake Squares
Ingredients
- 250 gm packet of biscuits blitzed into crumbs (I used Butternut Snap Cookies)
- 125 gm butter melted
- 395 gm can Caramel Top'n'Go
- 250 gm cream cheese
- 250 ml Greek yoghurt
- 2 tsp vanilla extract
- 1/4 cup sugar
- 1 egg beaten
- 3 tbs plain flour
Instructions
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Mix the biscuit crumbs and melted butter and press into a slice pan, approx 20x25cm.
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Place in the refrigerator to set.
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Mix well together caramel Top'n'Go, cream cheese, Greek yoghurt, vanilla, sugar, beaten egg and flour.
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Pour onto set biscuit base.
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Bake in a 160 deg C oven for approx 30 minutes, checking if just set. If not, return to oven for 10 minutes at a time until just set.
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Allow to cool and cut into small squares.
Recipe Notes
Can be topped with whipped cream to serve.
Can also be topped with sliced banana and whipped cream for a Banoffee Pie style Cheesecake.
