• In a large bowl, beat the cream cheese and mascarpone until smooth.
• Add the caster sugar, eggs, ground cinnamon, and almond essence. Mix until just combined.
• Pour the filling over the chilled crust.
3. Bake:
• Wrap the outside of the springform pan with foil to prevent water from seeping in.
• Place the pan in a larger baking dish filled with hot water, creating a water bath.
• Bake for approximately 55 minutes, or until the edges are set and the center has a slight wobble.
• Turn off the oven and let the cheesecake cool inside with the door slightly open.
• Once cooled, refrigerate for at least 4 hours or overnight.
4. Prepare the Caramel Sauce:
• In a saucepan over medium heat, melt the granulated sugar until it turns amber.
• Add the butter and stir until melted.
• Slowly pour in the fresh cream, stirring continuously.
• Mix in the ground cinnamon.
• Remove from heat and let it cool slightly.
5. Serve:
• Remove the cheesecake from the springform pan.
• Pour the caramel sauce over the cheesecake before serving.
• Optionally, sprinkle additional ground cinnamon on top.
Enjoy this delightful fusion of flavors that brings together the best of South African desserts!
Recipe adapted from Kerrygold’s Milk Tart Cheesecake.
