150 grams) of gluten free ginger nuts in crumbs
1/4 cup ground almonds
1/2 cup unsalted butter, melted
1/4 cup threaded coconut
500g cream cheese, room temperature (use full fat, not reduced or fat free cream cheese)
1/2 cup (200 grams) granulated white sugar
1 1/2 tablespoons gluten free flour (healtheries baking mix is what i use)
3 eggs, room temperature
3 tablesppons cream
2 teaspoon pure vanilla extract
In a medium sized bowl combine the crumbs, coconut, and melted butter. Pour into a square cake tin and refrigerate while you make the filling.
Preheat oven to 170 degrees C. In bowl of your electric mixer place the cream cheese, sugar, and flour. Beat on medium speed until smooth (about 2 minutes), scraping down the bowl as needed.
Add the eggs, one at a time, beating well (about 30 seconds) after each addition. Scrape down the sides of the bowl. Add the whipping cream, lemon zest, vanilla extract and beat until incorporated.
Remove the crust from the refrigerator and pour in the filling. Bake for 15 minutes, then reduce oven to 120'c and bake for another 40mins or until firm but the centre of the cheesecakes firm yet may still wobble a little in the centre.
Remove from oven and place on a wire rack.
1 cup (200g) granulated sugar
6 Tablespoons (90g) salted butter, cut up into 6 pieces*
1/2 cup (120ml) heavy cream*
1 teaspoon salt
Heat granulated sugar in a medium saucepan over medium heat, stirring constantly with a rubber spatula. Sugar will form clumps and eventually melt into a thick brown, amber-colored liquid as you continue to stir. Be careful not to burn.
Once sugar is completely melted, immediately add the butter. Be careful in this step because the caramel will bubble rapidly when the butter is added. Stir the butter into the caramel until it is completely melted, about 2-3 minutes.
Very slowly, drizzle in 1/2 cup of heavy cream. Since the heavy cream is colder than the caramel, the mixture will rapidly bubble and/or splatter when added. Allow the mixture to boil for 1 minute. It will rise in the pan as it boils.
Remove from heat and stir in 1 teaspoon of salt. Allow to cool down before using.
Cover the caramel tightly and store for up to 2 weeks in the refrigerator. Warm the caramel up for a few seconds before using in a recipe.