gluten free : NO , see alternative recipes week one desser t
To serve : place a slice of cheesecake in the middle of a side plate drizzled with the sauce and dusted with icing sugar . Serve any extra sauce in a jug for guests to help themselves to . notes
dietary requirements : vegetarian : OK
vegan : NO , see alternative recipes
dairy free : NO , see alternative recipes
nut free : OK , check biscuits with guest
gluten free : NO , see alternative recipes week one desser t
Baked vanilla cheesecake with toffee sauce
Serves : 12 Cooked : at oven temp 180C / 350F
150g unsalted butter , melted , plus extra for greasing
250g spritz biscuits , crushed 115g caster sugar 3 tablespoons corn flour
900g full-fat cream cheese , at room temperature ( philadelphia / St Moret style )
2 large eggs 115ml double cream ½ teaspoon vanilla extract zest of 1 lemon zest of 1 orange
Preparation time : 20 minutes Cooking time : 45 minutes
for the sauce : 75g unsalted butter 50g soft light brown sugar 50g caster sugar 50g golden syrup 125ml cream ½ teaspoon sea salt icing sugar to serve
1 . Grease and line the bottom and sides of a 24cm cake tin . Mix the biscuits and butter in a bowl , press into the base of the prepared tin and cook for 10 minutes at 180C . Then remove from the oven and allow to cool . 2 . Turn the oven up to 200 º C / 400 º F . Combine the sugar and corn flour in a bowl . Add the cream cheese and beat , until creamy . Add the eggs and beat well . Gradually add the cream , beating until smooth , then mix in the vanilla extract and lemon and orange zest . 3 . Scrape the mixture onto the biscuit base , and gently shake it to level out the surface . Put the cheesecake in the centre of the oven and bake for 40 to 45 minutes until the top is golden brown and the filling has set around the edges . ( A piece of foil over the top will stop it browning too much .) Let it cool at room temperature and serve after 2 or 3 hours , or , for a slightly firmer texture , put it in the fridge until it ' s nice and cold . 4 . To make the sauce : melt butter , sugars and syrup in a small heavy based pan and let it simmer for 3 minutes , swirling every now and again . Add the cream and half a teaspoon of sea salt and swirl again , give a stir with a wooden spoon and taste ( go cautiously so that you don ’ t burn your tongue ) to see if you want more salt before letting it cook for another minute on the hob .
To serve : place a slice of cheesecake in the middle of a side plate drizzled with the sauce and dusted with icing sugar . Serve any extra sauce in a jug for guests to help themselves to . notes
This recipe came from Brendan Croft from our North American Sales Team . Here is what he said about the recipe :
“ It really stems from my love for New York . As a kid I would dream of going there and would spend time buying yellow taxi cabs , dreaming of going up the empire state building , and eating hot dogs from a street vendor . At school I loved the Home Economics cooking classes and when we had to make cake I always would try to make different variations of the classic New York cheesecake .
When we had a cheesecake bake off in the London office , I thought a salted caramel sauce would work best , mainly because I am obsessed with the sweet / savoury at the moment !
The recipe I entered was a variation of a few traditional New York cheesecakes I had found and I made the caramel , added some sea salt and went with that . It just so happened to win the bake off !!