A classic fine, elegant and great tasting cheesecake recipe complimented with Thick Caramel Sauce and garnished with nothing better than a few toasted walnuts.
Cheesecake being one of most commonly loved dessert around the world. While most people presume that Cheesecakes originated from New York when actually it dates back over 4,000 years to ancient Greece. In Greece cheesecake was considered high in energy and evidence dates back to athletes eating it during the early days of the Olympics. Traditionally recipes consisted of flour, wheat, honey and cheese formed into a cake shape mold and baked.
In this recipe we create a more modern set not baked cheesecake. Meaning no oven is required just a bit of patience and time.
Cheesecake Base Ingredients
170g Digestive Biscuits
150g Oat Biscuits
30g Caster Sugar
1. Melt butter in microwave or on Hob top
2.. Place Digestive & Oat biscuits and caster sugar in mixing bowl and begin to break down till create a crumble .
3. Once you are happy with the consistency of biscuit crumb add the butter and stir till well mixed.
4. Place the mix into the bottom of as pop-bottom cake tin and press down firmly evenly spreading the base across the tin.
(If you do not evenly spread the base mix and press firmly it will crumble when it comes to cutting a slice later)
Cheesecake Filling Ingredients
350ml Double Cream
160g Caster sugar
600g Cream Cheese
Zest of one Lemon
1 x Tsp Vanilla Extract
1. Place all ingredients into a Kitchen Aid or using a hand mixer with Whisk attached. Continue to whisk till the mix begins to firm and form peaks on the top.
2. Once the base has set (30-40min) spread the Cheesecake filling across the top.
3. Using a Hot Knife level the top and leave in the fridge 1-2 hours to set.
(Leveling with a hot knife with create a nice clean finish to your cheesecake)
Caramel Sauce ingredients
200g Caster Sugar
60ml Golden Syrup
200ml Double Cream (Thicker the Better)
50g Salted Butter
1. Place the Caster Sugar , Golden Syrup and water in to pan on medium high heat and bring to a simmer.
2. Continue to cook 30-35 minutes till the sugar turns into a rich amber, golden colour
(This might take a shorter or longer time depending on how much heat you apply to the pan)
3. Remove from the heat and Slowly adding and stirring in the cream. If the mix seizes up place the pan back on slow heat and continue to stir till caramel becomes bound with the cream and breaks down.
4. Whisk in the butter. Place in fridge and cool till plating.