• 1 packet coconut biscuits
  • 85g Kerrygold Original Irish Butter, melted
  • 1/2 tsp cinnamon
  • For the Filling

  • 500g full fat cream cheese, room temperature
  • 250g mascarpone, room temperature
  • 1/2 cup castor sugar
  • 2 large eggs
  • 1/2 tsp cinnamon
  • 1/2 almond essence
  • For the Caramel Sauce

  • 1 cup granulated sugar
  • 6 tbsp Kerrygold Original Irish Butter
  • 1/2 cup fresh cream
  • 1/2 tsp cinnamon
  • 1/2 tsp cinnamon, for dusting (optional)


Recipe by: Lorraine Maharaj (@tamarindnthyme)

For the Base

1. Melt the butter for the base and set it aside. Place the biscuits in a food processor and process until it resembles breadcrumbs, not too fine. Add the cinnamon and melted butter, pulse once or twice.

2. Cover the outside of a 20cm springform pan with tinfoil. This prevents water from getting in.

3. Press the biscuit crumbs into the base of the springform pan, you can press some onto the sides of the pan or the base only. You can use a spatula or the back of a measuring cup to smooth out the biscuit base. Place in the fridge whilst you prepare the filling.

For the Filling

4. In a large bowl beat the cream cheese and sugar until well combined. Beat in the egg, cinnamon and almond essence. Add the mascarpone and beat just until combined. Do not overmix.

5. Pour the filling into the springform pan and place it in a larger baking pan. Fill the tray with hot water, about halfway up the springform pan. Be careful not to pour too much. Bake for 55 minutes at 160°C. The cheesecake will be slightly brown on the edges and have a slight wobble in the centre.

6. Remove from the oven and allow to cool. Place in the fridge for up to 4 hours or overnight.

7. Remove the cheesecake from the springform pan. Pour the caramel over before serving. If the caramel becomes hard, warm in the microwave for a few seconds and mix.

8. Sprinkle the remaining half teaspoon cinnamon on top should you prefer.

For the Caramel Sauce

9. Place the sugar in a heavy-based saucepan on medium heat. Keep stirring, using a wooden spoon or whisk.

10. Do not take your eye off the sugar or it may burn. Keep stirring. It will form clumps of sugar at first then become an amber colour liquid with no more lumps. Be careful not to burn yourself.

11. Turn the heat to low and add the butter. It will start to bubble to be careful again. If you're not confident to do this on heat, remove it from the heat.

12. Once the butter is completely melted, return to heat and simmer for one minute. Do not stir.

13. Slowly add in the fresh cream and whisk until combined. Here again, it may bubble so be careful. Boil the mixture for a minute and remove it from the heat. Mix in the cinnamon.

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