Remember back in August when I made Chocolate Pudding Cups for Domestic Sluttery’s ‘Just Desserts’ club? Well this time around the theme was cheesecake. Since the last cheesecake I attempted failed spectacularly (sob) I was eager to try a new recipe. Until last week I’d never made a baked cheesecake before, so, with a determined attitude and my sleeves rolled up, I dove straight in.
Confession time; this should have been a caramel and macadamia cheesecake but I accidentally burnt the caramel and used all of the nuts in the first batch. Drama! As non of my local shops seem to stock macadamia nuts, I had to improvise and alter the recipe slightly…but hey, it’s all part of the baking process, right? Aside from the additional strawberry topping, this recipe comes from Ottolenghi’s first cookbook. Enjoy!
- 160g dry biscuits
- 40g unsalted butter
- 600g cream cheese, room temperature
- 120g caster sugar
- 1/2 vanilla pod 4 eggs, lightly beaten
- 60ml soured cream icing sugar for dusting
The caramel sauce:
- 65g unsalted butter
- 160g caster sugar
- 100ml double cream
- Pre-heat the over to 140°C and lightly grease a springform cake tin, lining the base and sides with baking parchment.
- Whizz the biscuits in a food processor (or do it the old fashioned way and beat to death with a rolling pin) then mix with melted butter until you have a damp, sandy consistency. Transfer to your tin and flatten out evenly with a spoon/your hands.
- Put the sugar and cream cheese in a mixing bowl. Slit the vanilla pod lengthways in half and scrape the seeds out into the bowl, then mix until smooth.
- Gradually add the eggs and soured cream, whisking until smooth. Pour the mixture over the top of your biscuit base and place in the oven.
- Bake for 60-70 minutes until set; a skewer should inserted into the centre should come out with a slightly wet crumb.
- Leave to cool in the tin until room temperature, then release. Be warned – transferring to a plate can be tricky with such a delicate cake! Serve on the cake tin base if you don’t trust yourself to drop it (or get a lovely assistant to help you lift it). Chill the cake for at least a couple of hours in the fridge.
- To make the sauce, put the butter and sugar in a thick bottomed saucepan and stir constantly over a low heat with a wooden spoon until it becomes a smooth, dark caramel colour. The butter and sugar will look as if they have split but don’t worry, just keep stirring! Once you’ve reached that yummy colour, carefully add all the cream whilst stirring vigorously. Remove from the heat and leave to cool.
- To finish the cake, dust the edges with some icing sugar and pour your caramel sauce into the centre; depending on how long ago you made the sauce, you may need to heat it slightly. Top with freshly washed and cut strawberries et voila! You should have a beautiful cake that will keep in the fridge for 3 days.