Die Ultieme Gebakte Karamel & Peppermint Crisp Kaaskoek! 🇿🇦🌿

🥮 Baked Caramel & Peppermint Crisp Cheesecake! 🇿🇦🌿 Are you ready for the absolute king of South African desserts? Today, we are taking two massive favourites – a rich, creamy baked cheesecake and the unmistakable flavours of a traditional Peppermint Crisp tart – and fusing them into one absolute masterpiece! I know so many people struggle or feel a bit intimidated by a baked cheesecake, but don't stress! In this video, I will show you step-by-step exactly how to make it. If you follow these steps closely, I promise your cheesecake will turn out perfectly the very first time – completely drama-free! This cake is so rich and fragrant that when you open the fridge, it is literally all you can smell! So if you want to spoil someone special, or you have friends coming over, definitely give this one a go. You won't regret it for a second. Baked Caramel & Peppermint Crisp Cheesecake Recipe This is the ultimate combination of a rich, baked caramel cheesecake and the beloved flavours of a traditional Peppermint Crisp tart. The cream cheese perfectly balances the sweetness for a truly luxurious dessert. Prep time: 20 minutes Baking time: 45 – 55 minutes (keep an eye on it, mine took 1 ½ hours!) Cooling time: 1 hour (in the oven) + at least 4 hours in the fridge (preferably overnight) Size: 1 x 20 – 22 cm cake Ingredients: For the Crust: 1 packet Tennis biscuits 100 g margarine or butter, melted For the Caramel Filling: 500 g cream cheese (room temperature) 1 can (360 g) caramel condensed milk 3 large eggs 1 teaspoon vanilla essence A pinch of salt For the Topping & Decoration: 250 ml (1 cup) fresh cream 1 – 2 (49 g each) Peppermint Crisp chocolates (coarsely chopped or grated) Method: 1. Preparation Preheat your oven to 160°C. The best news? No water bath is needed for this recipe! 2. Make the Crust Crush the packet of Tennis biscuits until completely fine (in a food processor or using a rolling pin in a bag). Mix the crushed biscuits thoroughly with the 100 grams of melted butter. Press the mixture firmly into the bottom of your pan. You can use the back of a spoon or the bottom of a glass to pack it tight. Place the pan in the fridge while you prepare the filling so the crust can set nicely. 3. Make the Filling Beat the base: Add the 500 grams of cream cheese to a mixing bowl and beat at a medium speed until completely smooth and creamy, without any lumps. Add the caramel: Add the whole can of caramel condensed milk, the teaspoon of vanilla essence, and the pinch of salt. Beat until the caramel is completely incorporated into the cream cheese. Scrape down the sides of the bowl and give it a quick final mix. Add the eggs: Add the 3 eggs one by one. Important: Beat just until each egg is combined before adding the next one. Do not overmix the batter, otherwise too much air will get in, which can cause the cheesecake to crack in the oven. 4. Bake & Cool Pour the creamy caramel mixture into your prepared biscuit crust. Bake in the preheated oven at 160°C for 45 – 55 minutes (remember, mine took 1 ½ hours, so get to know your oven!). The test: If you gently shake the pan, the edges should look set, but the very center (about the size of a R5 coin) should still have a slight wobble. The cooling process: Turn off the oven, open the oven door just a crack, and leave the cheesecake inside to cool down like that for an hour. This prevents it from sinking in the middle or cracking. Let it cool down completely, then place the cheesecake in the fridge for at least 4 hours (or even better, overnight) so that it becomes wonderfully firm and rich. 5. The Cream & Peppermint Crisp Topping Just before you are ready to serve, whip the 250 ml of fresh cream in a cold bowl until stiff peaks form. (Chef's Tip: Do not add sugar to the cream; the unsweetened cream perfectly balances the sweet caramel!) Spoon the whipped cream into a piping bag fitted with a nice star or open nozzle. Pipe the cream beautifully across the top of the cold cheesecake (you can pipe cute rosettes or a continuous pattern). Sprinkle the grated or chopped chocolate over and between the piped cream. Pop it back into the fridge until you are ready to slice. Enjoy every single bite! 🔔 Turn on the notification bell so you never miss a new video!