Lemon Cheesecake with Salted Caramel Topping

Not just your regular Cheesecake.

But a very zesty one with the addition of condensed milk and a mixed based from cookies and crackers and some left over cupcakes which I toasted in the oven to dry out, then mixed into the crumbled cookie mixture. (sorry no pics of the cupcakes they were an after thought/idea also added some line zest as well as the lemon zest and juice)

Considering the cupcakes was made from rice flour and the topping was a cream jello mix added just before it set so it would soak a little into the cake base, once baked again in the oven the topped turned into a  soft candy like texture.

Once cooled, could be broken up into small piece then blitz in the blender, they do not break up very small but make for a nice little surprise when you dig into the base/crust of the cheesecake.

We all now caramel is easy to make but one must not leave unattended which I nearly did (was a busy evening) so it did not burn or  bubble over, after pouring on the slightly cooled caramel I used a little condense milk to make the patten.

(serves 12)

Got a thumbs up all rounds.