Caramel Cheesecake

by Bryony Harrison (follow)
Poems on the Page:
Cheesecake (70)      Caramel (60)      Golden syrup (9)     

A cheesecake for people with a sweet tooth. For this recipe, the caramel is made not only with sugar, but also margarine, golden syrup, and agave nectar. Agave nectar is a syrup extracted from tequiliana plants, which grown in Mexico. It is sweeter than honey, but has a lower GI, meaning you can fulfil your sugar cravings without raising your blood sugar levels too quickly. Based on the brands I used, each slice is about 178 calories.

Preparation Time: 15 minutes
Cooking Time: 10 minutes
Makes: 8 servings

140g muesli
55g light margarine
20g golden syrup
200g creme fraiche
200g ricotta cheese
60g soft dark brown sugar
25g Xylitol sweetener (or caster sugar if you prefer)
1 tbsp vanilla essence
1 tbsp water
2 tbsp agave nectar


Melt the golden syrup, 30g margarine, and water together in a saucepan on a gentle heat.
Blend the muesli in a food processor, then add the syrup mixture and blend again.
Line a tart tin with the muesli to form a base.
Melt the creme fraiche and brown sugar together in a saucepan on a gentle.
Beat the ricotta cheese with the vanilla essence.

Beat the creme fraiche mixture into the ricotta cheese, and then pour over the muesli base.
Melt 25g margarine with the sweetener/sugar and agave nectar until it caramelises, and then pour it over the cheesecake.

Leave it to cool, then allow it to set in the fridge.

#Golden Syrup
Copyright 2012,2013,2014 On Topic Media PTY LTD. ABN 18113479226.