Food

Machine can post up the recipe I used, have made the cheesecake twice, the first time was apple and vanilla, apples spiced and then laid on the base, other was with no apple but a caramel sauce layer over the base.
Both tasted good, but issue with the caramel is that I had a sauce recipe that thickened when cooled and then became super liquid when baked so oozed out whilst baking and also once cooked and the cake got back to room temperature.

So need to work on that. But as I said both tasted real good..

A suggestion- if you take the sugar that you'd put in the cheesecake, caramelise it, and add a little cream whilst hot, then pour than into the cheesecake mix proper, you'll end up with caramel flavor cheesecake- no messing about with sauces and leakages, and the flavour will spread.

For example, a basic recipe- if you take 110g sugar, and caramelise it until a dark golden caramel. Pull it off the heat and immediately add 350 ml cream, really slowly, so the sugar doesn't crystalise (sp?). Then take 700g philadelphia, mix it with one vanilla pod, and slowly add the sugar/cream mix. The quantities should be right, but taste it as you go to be sure. Set it with six large sheets gelatine. Or use the basic technique, and apply to a baked cheesecake. Should taste really, really, nice. Also, add a little salt to taste if you want to get all fancy and stuff.