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!!