HOW TO MAKE BRIOCHE CHEESECAKE

serves / 6 prep / 1 hour 10 minutes cook / 1 hour

Ingredients

250g cream cheese, at room temperature

250g carton light sour cream 70g (1⁄3 cup) caster sugar

2 tsp vanilla bean paste

3 eggs

125ml (1⁄2 cup) milk

70g (1⁄2 cup) finely chopped pecans 1 tsp ground cinnamon

400g brioche loaf, cut into 2cm-thick slices

100g butter, at room temperature 100g Nutella or other choc-hazelnut spread

Icing sugar, to serve

Double cream or ice cream, to serve

CHOCOLATE SAUCE:

100g dark chocolate, finely chopped

60ml (1⁄4 cup) maple syrup 125ml (1⁄2 cup) pouring cream

1. Preheat oven to 180C/160C fan-forced. Release base from a 22cm round (base measurement) springform pan. Line base with a piece of baking paper, a piece of foil and a final layer of baking paper, allowing edges to overhang. Replace base and lightly grease side.

2. Use electric beaters to beat cream cheese, sour cream and half the caster sugar in a large bowl until smooth. Beat in vanilla. Gradually add eggs, one at a time, beating well after each addition. Slowly beat in milk.

3. Combine the pecans, cinnamon and remaining caster sugar in a small bowl.

4. Line a large baking tray with baking paper. Lay brioche slices on tray. Spread one side with half the butter and half the Nutella. Sprinkle with half the pecan mixture, pressing lightly to stick. Turn brioche over. Spread with remaining butter and Nutella spread. Sprinkle with remaining pecan mixture. Cut each brioche slice in half diagonally.

5. Arrange brioche slices, cut-side down, in prepared pan. Place pan on a large baking tray. Pour the cheesecake mixture over the top. Set aside for 10 minutes to soak.

6. Bake for 50-60 minutes or until the cheesecake is set and the crust is golden. Set aside in the pan for 15-20 minutes.

7. Meanwhile, for sauce, combine chocolate, syrup and cream in a microwave-safe bowl. Cook on high for 1 minute. Stir until smooth.

8. Dust with icing sugar. Cut into wedges and drizzle with sauce. Serve with cream or ice-cream.