Sweets for a sweet mum

IN THIS period of iso-baking there’s never been a better time to step up to the dessert plate and make something extra special for your mum this Mother’s Day. Whether you serve her a slice of this indulgent cheesecake in bed, or leave it as a surprise on her doorstep if you’re having to keep your distance, this is guaranteed to make her day.

Baked dulce de leche cheesecake with toffee shards

SERVES: 8

PREP: 45 minutes. COOK: 1 hour 18 minutes.

Ingredients

300g digestive biscuits

90g unsalted butter, melted 750g cream cheese, chopped

2 tbsp cornflour

3 eggs

340g caster sugar

2 tsp vanilla extract

2 x 450g jars dulce de leche (see notes)

600ml sour cream

Method

1. Preheat oven to 200C and grease a 23cm springform pan.

2. Finely crush biscuits in a processor, then pour in melted butter and pulse to combine. Press mixture into the base of the pan. Bake for eight minutes, then remove pan from the oven and reduce temperature to 160C.

3. Place cream cheese in cleaned processor with cornflour, eggs, 100g sugar and 1 tsp vanilla. Process until smooth, then add one jar of dulce de leche and process until smooth and combined. Pour mixture over biscuit base, then bake for 45 minutes until set.

4. Meanwhile, place sour cream in a bowl with another 20g sugar and 1 teaspoon vanilla. Beat with a wooden spoon to combine. Remove cheesecake from oven and top with sour cream, then bake cake for a further 15 minutes until set. Leave in the switched-off oven with the door ajar until completely cooled, then chill overnight.

5. To make toffee shards, line a baking tray with a sheet of foil. Stir remaining 1 cup (220g) sugar and ¼ cup (60ml) water in a pan over low heat to dissolve sugar. Increase heat to high and cook until a light golden caramel. Quickly pour on to the tray, swirling to spread toffee. Set aside to cool, then break into shards.

6. Add 2-3 tablespoons boiling water to the remaining dulce de leche until you have a smooth sauce consistency.

7. When ready to serve, remove cake from pan and place on a platter. Decorate with toffee, then drizzle with the sauce. NOTES: Begin this recipe a day ahead.

We used Crella dulce de leche (South American milk caramel), from gourmet food shops and delis. To make your own, remove and discard labels from 2 x 400g cans sweetened condensed milk, and use a can opener to make two small holes in top of each. Place in a saucepan, opened-side up, and add enough water to almost cover cans. Bring to the boil, then adjust heat to a gentle simmer. Cook for three hours, topping up with boiling water as needed. Cool, then open cans and scoop out caramel.