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Canarian Cheesecake

Experience paradise with this decadent Canarian Cheesecake, a creamy dessert that captures the essence of the warm Canary Islands.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 4 hours 15 minutes
Servings: 8 servings
Course: Dessert
Cuisine: Canarian, Spanish
Calories: 350
Ingredients Method Notes

Ingredients
  

For the caramel
  • 1 cup sugar for caramel
  • 1 cup water for caramel
For the cheesecake
  • 4 large eggs
  • 1 can condensed milk
  • 1 can evaporated milk
  • 1 tablespoon vanilla extract

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. Melt the sugar and water over medium heat in a saucepan, stirring occasionally until it turns golden brown.
  3. Carefully pour the caramel into a round baking dish, tilting it to coat the bottom and sides.
  4. In a blender, combine eggs, condensed milk, evaporated milk, and vanilla extract. Blend until smooth.
  5. Pour the creamy mixture over the caramel in the baking dish.
  6. Place the baking dish in a larger baking pan to create a bain-marie and add water to the outer pan.
Baking
  1. Bake for about 50-60 minutes, or until set.
  2. Let the cheesecake cool, then refrigerate for at least 4 hours before serving.
Serving
  1. Invert the cheesecake onto a plate and serve. Drizzle extra caramel on top and garnish with fresh fruits or whipped cream.

Notes

For a tropical twist, swap half of the evaporated milk with coconut milk or mix in a splash of orange zest. Store in the fridge for up to 5 days.