Back-to-front baked CHEESECAKE
SERVES: 9 PREP: 25 MINS (+ COOLING AND CHILLING) COOK: 1 HOUR
For the cheesecake: Butter, for greasing
900g (2lb) full-fat cream cheese 200g (7oz) caster sugar 150ml (¼pt) sour cream
3 tbsp plain flour
3 medium eggs, beaten
2 tsp vanilla bean paste
For the honey salted caramel: 50g (2oz) butter
170g (6oz) set honey 300ml (10½fl oz) double cream ½ tsp salt
For the tiffin crumble: 150g (5oz) digestives, roughly crushed
75g (3oz) unsalted butter 30g (1oz) Demerara sugar 50g (2oz) dark chocolate chips or chunks
50g (2oz) toasted hazelnuts, chopped roughly 1 Preheat the oven to 160°C/325°F/Gas Mark 3. Grease and line the base of a 20cm round cake tin.
2 Put the cream cheese, sugar, sour cream, flour, eggs and vanilla paste into a bowl and mix till well combined. Pour into tin, tap it on the worktop to release any trapped air, then level the surface. Bake on the lower shelf for 1 hour.
3 After 1 hour open the oven door, leaving it slightly ajar. Turn the oven off. Don’t remove cheesecake until the oven is completely cold. Then put it in the fridge to chill overnight.
4 To make the honey salted caramel, heat a pan and put the butter in. Once melted, add the honey and cook for 10 mins until the caramel is a golden brown. Pour in the cream, mix and allow to the boil. Remove from heat. stir in the salt. Set aside.
5 To make the tiffin crumble, put the biscuits into a bag and crush. Empty into a bowl.
6 Melt the butter and pour it on to the biscuits. Leave to cool for about 10 mins.
7 Add the sugar, chocolate and hazelnuts to the buttery biscuit chunks and place the mixture on top of the cheesecake.
8 Reheat the caramel if it has cooled too much and pour over the cheesecake.
Per serving: 592 cals, 53g fat (26g sat fat), 34g sugar, 1g salt