Orange Creme Caramel Cheesecakes – yes please!
Serves 6, Prep and Cook: 50 mins
300ml tub thickened cream
2 tsps finely grated orange rind
250g block cream cheese,
chopped, at room temperature ¹ ⁄ ³ cup caster sugar
3 eggs, at room temperature
10 macadamia biscuits (110g) Dollop thick cream, to serve
CARAMEL
1 cup caster sugar
ORANGE TOFFEE SAUCE
1 cup caster sugar
½ cup strained, fresh orange juice
1 Heat cream and rind in a medium saucepan over a medium heat, stirring until hot (don’t boil). Remove. Stand for 5 minutes. Strain into a large jug. Cool to warm.
2 Place a folded tea towel in a large roasting pan to cover the base. Arrange six ovenproof ramekins (¾-cup capacity) on the tea towel.
3 To make caramel, dissolve sugar in ½ cup water in a medium saucepan, stirring over a low heat. Bring to boil. Boil, without stirring, for 10 to 12 minutes, or until golden. Remove. Immediately pour evenly into ramekins.
4 Process cream cheese and sugar in a food processor until combined. With motor operating, add eggs, one at a time, until combined. Scrape down side of bowl. With motor operating, add cream mixture until smooth.
5 Divide evenly among ramekins. Pour enough boiling water into pan to come halfway up the sides of ramekins.
6 Cook in a slow oven (150C) for about 30 minutes, or until just set (mixture will appear wobbly in the centre). Remove. Stand ramekins in pan for 5 minutes. Place ramekins on a wire rack. Cool to room temperature. Cover. Refrigerate overnight.
7 Meanwhile, make sauce. Dissolve sugar in ½ cup water in medium saucepan, stirring over a low heat. Bring to boil. Boil, without stirring, for about 10 minutes, or until bubbles subside and mixture is golden.
8 Remove pan from heat. Carefully add juice, as mixture will splutter. Return pan to a medium to low heat. Boil gently, stirring occasionally, for 3 to 4 minutes, or until toffee dissolves and sauce is smooth. Transfer to a heatproof jug. Cool.
9 Process biscuits in food processor until finely crushed.
10 To serve, divide biscuit crumbs among six serving plates. Run a knife around the inside of each ramekin. Invert onto plates. Serve with sauce and cream.