Delicious UK – (01)January 2021

Therecipe

SERVES16-18.HANDS-ONTIME 45 MIN,

OVENTIME2 HOURS,PLUSOVERNIGHT

SETTING AND CHILLING

MAKE

AHEAD

Starttherecipetheday

beforeyouwanttoserveit.

Anyleftovercheesecake

willkeepinthefridge, covered, for

upto3 days.

FOOD

TEAM’S

TIP

Adda sprinkleofsea

saltcrystalstothetop

ofthecheesecakejust

before serving, if you like.

• 500gmaltedmilkbiscuits


• 200gunsaltedbutter,melted


• 800gfull-fatcreamcheese,
  atroomtemperature (we used
  Philadelphia)


• 220gcastersugar


• 1 tbspcornflour


• 3 mediumfree-rangeeggs


• 250gdulcedeleche(caramel
  sauce,fromWaitroseand
  Sainsbury’s)orCarnationcaramel


• 200gdark(70%) chocolate,
  melted


• 80gmaltedmilkpowder – we
  usedHorlicks


• 250mlsinglecream, at room
  temperature

FORTHECHOCOLATEGANACHE

• 100gdark(70%) chocolate,
  chopped


• 50mlsinglecream, at room
  temperature


• 1½tbspliquidglucose(fromthe
  baking aisle in supermarkets)

YOU’LLALSONEED...

• 22cmdeep,loose-bottomedcake
  tin,greasedandfullylinedwith
  compostable baking paper

USEFULTOHAVE

• Food processor

1 Heattheovento150°C/130°Cfan/

gas2.Putthebiscuitsina food

processorandpulsetomakefine

crumbs.Addthebutteranda pinchof

salt,thenpulseagainuntilcombined.

(Alternatively,putthebiscuitsina

largefoodbagandbashwitha rolling

pintomakecrumbs,thentransfer

toa mixingbowlandstirinthebutter

andsalt).Pressthebiscuitmixture

overthebaseandupthesideofthe

caketin,thenchillfor 20 minutes.

2 Cleanthefoodprocessor,then

addthecreamcheeseandwhizz

untilsmooth.Addthesugar,

cornflourandeggs,thenwhizz

againuntilwellcombined.

(Alternatively,beatthecream

cheeseina bowlusinga wooden

spoon,thenbeatinthesugar,

cornflourandeggs).Transferhalf

thecreamcheesemixtureto

a separatebowlandsetaside.

3 Addthedulcedelechetothe

remainingcreamcheesemixture,

thenwhizzinthefoodprocessor

orbeatwitha woodenspoonto

combine.Pourthecaramelcream

cheesemixtureoverthecheesecake

base,thensetthetinona lipped

bakingtrayandbakefor1 houror

until the caramel layer is just set.

4 Meanwhile,mixthereserved

creamcheesewiththemelted

chocolate,maltedmilkpowderand

creamuntilcombined.After1 hour,

removethepart-bakedcheesecake

fromtheoven.Gentlypourthe

chocolate/creamcheesemixture

overthecaramellayer,then

returntotheovenandbakefor

a further1 houroruntilsetaround

theedgewitha gentlewobbleinthe

centre.Turnofftheovenand,

leavingthedoorslightlyajar,letthe

cheesecakecoolcompletelyinthe

oven(itwilltakeatleast3 hours).

Oncethecheesecakehascompletely

cooled,chillforatleast4 hoursor

overnightuntilcoldandfirm.

5 About 30 minutesbeforeyou’re

readytoservethecheesecake,

transferit fromthetintoa serving

plateorcakestand.Returnit to

thefridgewhileyoumake the

chocolateganache.

6 Putalltheganacheingredients

ina heatproofbowlwith2 tbsp

water,thensetovera panofgently

simmeringwater(don’tletthebowl

touchthewater).Stiroccasionally

untilmeltedandsmooth,then

removefromtheheatandleave

tocoolforabout 10 minutes.Spoon

orpourtheganacheoverthetop

ofthecheesecakeandleaveto

setsoftlyatroomtemperature

beforeserving(seetip).

PERSERVING(FOR 18 ) 562kcals,

34.8gfat(21.2gsaturated),6.6g

protein,55.3gcarbs(40.6g sugars),

0.7g salt, 0.8g fibre

Malted chocolate

caramel cheesecake

Luckily,therearesomethingswenevergrowoutof.Givefavouritechildhood

flavours a sophisticated twist with this exceedingly grown-up dessert

IF YOU MAKE ONE PUDDING...

NEXT
MONTH
Learnhowto
makea proper
battenberg cake RECIPE: PHOEBE WOOD. PHOTOGRAPH: CHRIS COURT. FOOD STYLING: KIRSTEN JENKINS. STYLING: EMMALY STEWART