Milk Tart Cheesecake

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.