Food_Heaven_-_October_2019

DID YOU KNOW?

Panade is simply grated apples on

a rich shortcrust pastry, baked

until the pastry is biscuity and the

fruit becomes melt-in-themouth.

If timings allow, it is delicious

served warm with a scoop

of vanilla ice cream!

By Steven Carter-Bailey with ProCook (www.stevencarterbailey.co.uk)

58 baking heaven OCTOBER WWW.FOODHEAVENMAG.COM

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SERVES 4

For the base

250g (9oz) digestive biscuits

100g unsalted butter, melted

1 heaped dsp Biscoff spread

(optional)

For the cheesecake mix

300ml (10fl oz) double cream

1 tsp vanilla extract

400g (14oz) full fat cream cheese

200g (7oz) mascarpone cheese

200g (7oz) Biscoff spread

175g (6oz) icing sugar

2 tsp instant coffee dissolved in a

little water

25g (1oz) dark chocolate, grated

1 Blitz the biscuits in a food processor

until they resemble fine crumbs. Add

the butter and Biscoff and blitz to

combine. Spread the mix evenly over

the base of a 23cm (9in) springform

cake tin and use a spoon to press it

down gently. Refrigerate until cool.

2 Whip the cream to soft peaks.

3 In a separate bowl, combine the

cream cheese, mascarpone, Biscoff,

icing sugar, vanilla and dissolved coffee.

4 Fold the whipped cream into the

mix and spread this evenly over the

biscuit base, using a palette knife to

smooth the top.

5 Grate over the chocolate and

refrigerate for a minimum of 2 hours,

or overnight.

6 To remove from the tin, warm the

sides gently with your hands and unclip

the latch. Transfer the cheesecake to a

serving plate, slice and serve.