Title: Caramel Rum Cheesecake
Categories: Dessert
Yield: 8 Servings

200	g	Packet Plain Sweet Biscuits
		(8 oz)
100	g	Butter (4 oz)
3/4	c	Cream
		CARAMEL SAUCE:
25	g	Butter (1 oz)
3	tb	Brown Sugar
2	tb	Sweetened Condensed Milk
1	tb	Golden Syrup
2	tb	Hot Water
		FILLING:
500	g	Cream Cheese (1 lb)
1/2	c	Brown Sugar
3		Eggs
2	tb	Rum

Finely crush biscuits, add melted butter & mix well. Press on base & sides of a 20cm spring-form tin. Refrigerate while preparing Filling. Spread half the Filling mixture over the base of the crumb crust. Gently spoon over half of the Caramel Sauce. Spread remaining Filling mixture evenly on top. Place tin on a cold baking tray & bake at 180C (350F) for 30 to 35 minutes. Cool. Whip the cream & spread on top. Drizzle remaining Caramel Sauce over. If necessary, thin it slightly with a little water. Stir well to thin. Refrigerate until ready to serve. Serves 8.

CARAMEL SAUCE: Mix butter, sugar, condensed milk & golden syrup in a small saucepan over a low heat until combined. Bring to the boil, stirring constantly. Continue stirring until thick & a rich caramel colour. Remove from heat. Add hot water gradually, then return to heat until sauce boils. Allow to cool.

FILLING: Beat cream cheese until smooth. Beat in brown sugar, then lightly beaten eggs & rum. Note: The flavour improves with time & is best a day or two after it is made.

Source: New Zealand Woman's Weekly, 11 May 1998.

From: Liz Gunn Date: 06-01-98 (10:11) The Once And Future Legend (1) Cooking

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