Tea & bis­cuits cheese­cake bars

BBC Good Food - - Cover Story -

‘Tea lovers, lis­ten up. There’s a new way to in­dulge in your favourite brew and it comes in the form of a cheese­cake. There’s noth­ing bet­ter than dunk­ing bis­cuits into tea and th­ese in­ge­nious cheese­cake bars cap­ture that flavour sen­sa­tion per­fectly.’ Elena Sil­cock

SERVES 12-14 PREP 45 mins plus at least 4 hrs chill­ing COOK 5 mins

MORE EFFORT V

For the fill­ing

10 York­shire tea bags, or an­other good strong tea

400ml dou­ble cream

500g mas­car­pone cheese 280g cream cheese (not low fat) 150g ic­ing sugar

1 tsp vanilla ex­tract

For the base

400g di­ges­tive bis­cuits, plus ex­tra to serve

200g but­ter, melted

For the brown but­ter & tea sauce 50g but­ter

100g light brown sugar

You will need cook’s muslin 1 Cut open the tea bags and tip the con­tents into a jug. Pour over 100ml boil­ing wa­ter, steep for a few mins, then scrape this mix­ture into a muslin cloth and tie to cre­ate a giant tea bag. Pour 300ml dou­ble cream into a pan and add the muslin tea bag. Bring to a sim­mer, then im­me­di­ately re­move from the heat and put in the fridge to chill and in­fuse.

2 Mean­while, make the base. Blitz the bis­cuits to crumbs, then pour in the melted but­ter and pulse again to com­bine. Tip into a lined 20 x 30cm brownie tin, prefer­ably loose bot­tomed. Spread and press down firmly with the back of a spoon. Put in the fridge along­side the in­fus­ing cream and make your­self a nice cup of tea while you wait.

3 To make the cheese­cake, use an elec­tric whisk to beat the cheeses, ic­ing sugar, vanilla and a pinch of salt un­til thick and smooth. Re­move the giant tea bag from the dou­ble cream, squeeze gen­tly and dis­card. Pour 200ml into the cheese­cake mix and whisk un­til just com­bined, re­serv­ing the re­main­ing tea-in­fused cream for the bis­cuit sauce.

4 Whisk the re­main­ing 100ml dou­ble cream (which has not been in­fused) un­til it holds soft peaks, then fold gen­tly into the cheese­cake mix­ture. Tip onto the top of the base, spread with a spat­ula and smooth the top. Re­turn to the fridge to set for at least 4 hrs or overnight.

5 To make the sauce, melt the but­ter in a pan over a medium heat, cook, whisk­ing con­stantly, for 2-3 mins un­til it’s brown­ing and smelling re­ally nutty. Take off the heat, add the sugar and whisk, then add the re­main­ing 100ml steeped cream and a big pinch of salt and cook for 2 mins. This is best served warm, so if you’re mak­ing it ahead, leave to cool then re­heat with a splash more cream.

6 To serve, driz­zle over the warm sauce, and top with some crushed bis­cuits. Use a warmed knife to slice into 12 bars. Leftovers will keep in the fridge for up to three days.

PER SERVING (14) 688 kcals • fat 57g • sat­u­rates 35g • carbs 38g • sug­ars 5g • fi­bre 1g • protein 5g • salt 0.9g

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