Can you bake a cheesecake on an open fire? Most would think this an impossible feat, but in fact it can result in an impeccable feast. The Plaas Publishing team took on the challenge of preparing a cheesecake outside and baking it on an open fire. Each team came up with a creative solution to baking their cheesecakes. The recipe below, ‘Individual salted caramel cheese cakes’ was the winning recipe. You can bake them in the oven too or try it outside to impress at your next camping trip or braai challenge with your friends. They are delicious!
500g cream cheese
250g smooth cottage cheese
250g cultured cream
4 extra large eggs
2 packs caramel tennis biscuits
100ml butter, melted
1 pack of phyllo pastry
- Prepare the caramel sauce. Find the recipe here.
- Allow the phyllo pastry to thaw in a warm place while you prepare the filling.
- To make the filling, beat cream cheese, cottage cheese, and sugar in a large bowl with an electric mixer until smooth.
- Beat in eggs, one at a time until combined. To avoid getting a piece of egg shell in the mix, do not break them over the mixing bowl but rather over a separate bowl.
- Beat in cultured cream. Place mixture in refrigerator.
- Place cookies in a durable plastic bag that seals properly. Gently break cookies by hitting the bag with a kitchen utensil. Once the cookies are crumbled add to a bowl and combine with melted butter.
- Cut the phyllo into 12 x 12cm blocks. Cover phyllo with damp cloth while using so it does not dry out.
- Grease muffin pans with butter and line with phyllo blocks.
- Add about a teaspoon or more of the crumbed biscuits to the bottom of each phyllo casing.
- Spoon a tablespoon of the cheesecake filling onto the cookie crumbs. Top with a teaspoon of caramel sauce on each cheesecake. Finish off with a sprinkle of fine sea salt.
- Place the muffin pan in a moderately hot fire that can close tightly with a lid. Bake until the centre is done but still slightly wobbly, and the phyllo is golden and crispy.
- Leave to cool and serve with a warm beverage. We served it with sea salt caramel hot chocolate, also prepared on the fire. Find the recipe by clicking here. –Ursula Human, Farm fare