So I can’t believe it, but the day is finally here! Tanya Bakes is now available to purchase online and in stores! You can find all the places it’s available right here. I wanted to share one of my favourite recipes from the book – my salted caramel cheesecake – with you guys on my blog to celebrate the launch. I really hope you all love baking from the book and make sure you use the hashtag #TanyaBakes if you make something so I can see all your creations! Thanks you so much for your support, love you guys!
Salted Caramel Cheesecake
Prep time: 25 minutes, cooking time: 40 minutes, chilling time: at least 4 hours
You will need a 21cm round loose-bottomed cake tin
260g chocolate Hobnobs (1 pack)
100g butter, melted
600g cream cheese
250g caster sugar
3 large eggs
150g Carnation caramel
1 teaspoon vanilla extract
1 teaspoon sea salt flakes, plus a little more to serve
For the glaze:
250g Carnation caramel
3 tablespoons double cream
Preheat the oven to 180c/350f/GM4
Crumble the Hobnobs in a bowl. Add the melted butter and press the base mixture evenly in to the bottom of the cake tin. Bake for 10 minutes.
In a bowl, blend together the cream cheese and sugar, then add the eggs. Mix in the caramel, vanilla and salt until well combined, then spread evenly over the biscuit base.
Bake for 40 minutes until risen and browned on top. Leave to cool in the oven completely – this will help to prevent cracks appearing as the cake cools.
For the caramel glaze, heat up the caramel and cream together in a pan and stir to blend. Pour the glaze over the cooled cheesecake, then refrigerate for at least 4 hours or preferably overnight. Sprinkle with extra sea salt flakes when you’re ready to serve.
Love, Tanya x