UTTER INDULGENCE

Toffee & ginger cheesecake

These flavours work well together – hits of ginger cut through the indulgent toffee

Serves 8 Prep: 20 mins Cook: 1 hr

Per serving: kcals 544; fat 35g; sat fat 20g; carbs 45g

25g butter 200g digestive biscuits (whizzed in food processor or bashed into crumbs in a plastic bag) 4 eggs 175g golden caster sugar 200g cream cheese 200g carton mascarpone 3-4 balls stem ginger, finely chopped 100g pack fudge pieces for baking 2tbsp plain flour 2-3tbsp thick caramel sauce (dulce de leche) Icing sugar for dusting (optional)

You will need

A 20.5cm round, deep, loose-bottomed tin lined with greaseproof paper

1 Preheat oven to 170°C/150°C fan/gas 3. To make base, melt butter in a pan, remove from heat, add biscuit crumbs and stir until coated. Tip into base of tin and, using the back of a wooden spoon, press all over to flatten, making sure to press firmly at the sides. Leave to cool, then put in fridge to firm up.

2 Add eggs and sugar to the bowl of a food mixer and beat gently until combined, then add the cream cheese and mascarpone and beat until combined. Stir in the ginger and fudge pieces, then fold in the flour.

3 Pour mixture over biscuit base and smooth with the back of a metal spoon. Put in oven and bake for 50 mins to 1 hr, or until just setting around edges – the centre will continue to cook and firm up as it sets. Turn off oven and leave cake to cool with door ajar – this should stop top from cracking. Remove from oven and cool a little more, if needed.

4 Put cake in fridge to firm up, preferably overnight. Release it from tin, transfer to a serving plate, drizzle over the caramel sauce, then dust with icing sugar, if using.