When I saw the bake themes for dessert week I immediately decided I was going to do a crème brûlée; as much as I love cheesecake, I’ve never done a crème brûlée so thought this was the perfect opportunity. However, after watching Wednesday’s show and seeing the showstoppers, I eventually changed my mind to do a cheesecake – I just could not resist! I thought I would go with a simple one so started with New York vanilla flavour but then thought how can I fancy it up a bit, so I added some salted caramel to it. The result – a luscious creamy dessert, with an undertone of salted caramel.
I did leave it in the oven with the door open to cool down but it still cracked, which I was incredibly annoyed about but with no time to make another, it had to do; it still tasted divine! It just gave it a more homely look, I suppose 😉
Ingredients (serves 10-12)
Cheesecake base & filling
- 250g digestive biscuits, crushed
- 150g unsalted butter, melted
- 115g caster sugar
- 3 tbsp flour
- 900g full fat cream cheese
- 2 eggs
- 115ml double cream
- 1tsp vanilla extract
- 75ml double cream
- 50g light muscovado sugar
- 15g salted butter
- sea salt
- Preheat the oven to gas 4/350F/180C, and grease & line a 9 inch spring form tin.
- Combine the biscuits and butter in a bowl and press into the bottom of the prepared tin. Bake for 10 minutes then cool on a cooling rack.
- Turn up the oven to gas 6/400F/200C.
- In a large bowl combine the sugar and flour, then add the cream cheese and beat until creamy. Add the eggs and beat well.
- Gradually add the cream, beating until smooth, then beat in the vanilla and set aside.
- For the salted caramel, add the cream, sugar, and butter to a pan and gently heat & stir until the sugar has dissolved and butter has melted.
- Bring to the boil and then simmer for a couple of minutes until it begins to thicken. Add a little sea salt to taste.
- Leave to cool for a couple of minutes then gently fold into the cheesecake mixture, leaving a little for the top.
- Pour the mixture into the tin making sure the top is level, then drizzle the remaining caramel over the top.
- Bake for 40-45 minutes until the top is browned and set around the edges. The middle should still have a slight wobble to it.
- Leave to cool in the oven with the door open, and then place in the fridge until ready to serve.