Try this mouth melting Salted Caramel Crumble New York Cheesecake recipe that is sure to wow at any dinner party.

250g plain biscuits
125g butter, melted
750g cream cheese, softened, chopped
3/4 cup caster sugar
½ cup salted caramel sauce
2 tablespoons plain flour
3 eggs
300ml sour cream
200ml thickened cream
Extra salted caramel sauce, to serve

½ cup (75g) plain flour
60g butter, chopped
2 tablespoons brown sugar

Mixer Attachment/ Accessory: flat beater and flex edge beater


1. Preheat oven to 150°C fan forced. Grease and line the base of a 22cm (base) springform pan with baking paper.

2. Blend or process plain biscuits until finely crushed. Combine the biscuit and butter in a bowl and mix well. Press over the base and up the sides of the prepared pan, leaving a 1cm gap from the top edge. Place in the fridge to chill.

3. Attach the Flat Beater to the KitchenAid® Stand Mixer and add the cream cheese and sugar in the mixing bowl, Mix on speed 4 until smooth. Add the caramel sauce and continue mixing on speed 4 until combined. Add the flour then eggs one at a time, beating after each addition. Add the sour cream, and mix gently for 2-3 seconds on speed 1, or until just combined. Do not over mix.

4. Pour the cream cheese mixture into prepared pan. Place on a baking tray and bake for about 1¼ hours or until just set in the centre. Turn oven off. Leave the cheesecake in the oven, with the door ajar, until cooled completely. Place in the fridge to chill.

5. For the crumble; Preheat oven to 170°C fan forced. Place the flour and butter into the bowl of the stand mixer fitted with the flat beater. Mix on speed 2 until mixture forms clumps. Add the sugar and beat a further 1-2 minutes until well mixed. Spread crumble over a baking tray. Bake 12-15 minutes or until light golden. Set aside to cool.

6. Just before serving, pour the cream into the KitchenAid® Stand Mixer and attach the wire whisk, whisk on speed 6 until cream is thick. Spread the cream over the top of the cheesecake. Sprinkle over crumble, drizzle with extra salted caramel and serve.

Recipe & Photo Credit: KitchenAid
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Did someone say donuts?! A delicious take on the classic Glazed Buttermilk Donut…


540g plain flour
1 tablespoon baking powder
2 teaspoons salt
225g caster sugar
6 egg yolks
40g butter
300g sour cream
50ml buttermilk

oil spray
Vegetable oil for frying

3-½ cups (438 g) pure icing sugar, sifted
50ml milk
50ml buttermilk
1 teaspoon salt


  1. To prepare donuts, spray medium bowl with nonstick pan spray, line with plastic wrap and spray plastic wrap.
  2. Sift flour, baking powder and salt in large bowl; set aside.
  3. Add sugar, egg yolks and butter to Bowl of KitchenAid® Artisan Stand Mixer. Attach Bowl and Flat Beater to Mixer.  Turn to Speed 2 and mix 30 seconds. Turn to Speed 10 and beat 1 to 2 minutes or until light and fluffy. Stop mixer and add sour cream and buttermilk. Turn to Speed 5 and mix 1 to 2 minutes or until smooth. Continuing on Speed 5, add dry ingredients, ½ cup at a time, mixing well after each addition.
  4. Transfer dough to prepared bowl. Spray top of dough with oil, cover with plastic wrap and refrigerate 1 hour.
  5. Line baking sheet with baking paper and spray with oil.
  6. Turn out dough onto lightly floured work surface. Dust surface of dough with additional flour and roll to 1cm thickness. Cut out 14 circles using 7.5cm round cutter. Cut out center holes using 2.5-3cm round cutter, dipping cutters in flour before each use.
  7. Arrange donuts and donut holes on prepared pan. Cover lightly with plastic wrap. Refrigerate 30 minutes.
  8. Heat 2 inches of oil in large pot over medium heat until thermometer registers 170°C. Add donuts, in batches, to hot oil. When donuts float, cook 40 seconds then flip over gently using slotted spoon. Cook 80 seconds on second side, then flip over again and cook 80 seconds longer. Remove donuts with slotted spoon to wire rack set above baking sheet to drain. Follow same procedure to cook donut holes. Cool 10 minutes before glazing.
  9. To prepare glaze, gently whisk all ingredients in medium bowl until smooth. Dip donuts and donut holes about three fourths of the way into the glaze, then place with dry side down on wire rack until glaze is set.


  • Dough can be kept tightly wrapped in refrigerator for up to 1 week before rolling and frying.
  • Cut donuts can be frozen up to 1 month. Thaw in refrigerator before frying.
  • To make chocolate glaze, replace ¼ cup of the powdered sugar with ¼ cup cocoa powder.

Recipe & Photo Credit: KitchenAid

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