Easy tof­fee cheese­cake has them want­ing more

Dumfries & Galloway Standard - - STANDARD VIEW -

IN­GRE­DI­ENTS

BASE 200g Di­ges­tive bis­cuits 100g Melted but­ter

MIX 100g Caramel / tof­fee 100g Cream cheese 100ml Cream 80g Ic­ing sugar Fresh straw­ber­ries

METHOD

For the base, crush the bis­cuits till they are fine, with a few larger crumbs, and mix with the melted but­ter. Spoon into a lined, round cake tin and pat down till even and firm. Save a small hand­ful of the crum­ble for plat­ing up. Place in the fridge for one-and-a-half hours to set. For the mix, whisk the cream cheese and ic­ing sugar to­gether till smooth. Whip the cream sep­a­rate till it’s al­most at a hard peak, then mix in with the cream cheese mix. Fold through the caramel mix and pour into the cake tin on top of the set base. Save a ta­ble­spoon of the caramel for plat­ing up. Let it set for two-to-three hours be­fore serv­ing.

PLAT­ING UP

Driz­zle some of the caramel on the plate and scat­ter some of the crum­ble mix. Place a slice of the cheese­cake on top and give a fi­nal driz­zle of the caramel and scat­ter­ing of crum­ble. Slice two straw­ber­rie into quar­ters and place on plate. If you have some soft tof­fees, dice one up and place on plate.

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