Caramel Cheesecake Cookie Sandwiches
Makes 16, Prep 20 mins
1½ x 250g packets Butternut Snap Cookie 1 cup White Choc Melts
FILLING
250g block cream cheese, chopped, at room temperature ¼ cup brown sugar, firmly packed 2 tsps vanilla essence
1 Set aside 32 cookies to make sandwiches. Reserve remaining for another use. 2 To make filling, beat cream cheese, sugar and vanilla in a small bowl of an electric mixer until smooth. 3 Sandwich two cookies with 1 tblsp of filling. Place on a tray lined with baking paper. Repeat to make 16 sandwiches in total. 4 Melt chocolate in a medium heatproof bowl sitting over a medium saucepan of simmering water. Stir until smooth. 5 One at a time, dip half of a cookie sandwich into chocolate, allowing excess to drip away. Return to lined tray. Refrigerate for 2 hours, or until cookies have slightly softened.
TIP Cookie sandwiches can be made up to two days ahead. Store in an airtight container.
150g unsalted butter, chopped, at room temperature 1 cup caster sugar 1 tblsp finely grated lemon rind 4 eggs, at room temperature 1 cup fine semolina ¾ cup self-raising flour 1 cup Greek yoghurt,
plus extra, to serve
SYRUP
½ cup water ½ cup lemon juice ½ cup caster sugar 1/ cup honey 3
1 Grease a 22cm springform pan (base measures 20cm). Line base and side with baking paper. 2 Beat butter, sugar and rind in a small bowl of an electric mixer until light and fluffy. Beat in eggs, one at a time, until combined. Mixture will look curdled at this stage. Transfer to a large bowl. Fold in semolina, flour and yoghurt in two batches until combined. Spoon into prepared pan. Smooth over top. 3 Cook in a moderately slow oven (160C) for about 1 hour, 10 minutes, or until a skewer inserted into centre comes out clean. 4 Meanwhile, to make syrup, combine all ingredients in a large saucepan. Stir over a low heat until sugar is dissolved. Bring to boil. Gently boil for about 7 minutes, or until slightly thickened. 5 Remove cake from oven and leave it in the pan. Using a skewer, pierce hot cake all over, from the top to the base. Gradually pour over hot syrup, allowing it to soak in. Stand cake in pan for 15 minutes. 6 Invert cake onto a serving plate. Serve warm with extra yoghurt.
TIP This cake can be made up to one day ahead and served cold with custard.