Dark Chocolate Ganache

• 90g dark chocolate
• 50ml Anchor Cream

Method

Bring the cream to the boil and pour onto the chocolate, whisk until smooth

Salted Toffee Sauce

• 100g caster sugar
• 125ml Anchor Cream (warmed)
• 25g Mainland Unsalted Butter
• 2g flaky sea salt

Method

1. Prepare a dry caramel by gently heatingthe sugar in a heavy saucepan with high sides stirring intermittently to dissolve the sugar completely and to reach a nice amber colour
2. Once the caramel has reached the correct colour add the butter and then the warm cream gradually and whisk until combined
3. Remove from the heat and stir in the flaky salt.
4. Allow to cool at room temperature.

Baked Cheesecake

• 200g Oreo crumb
• 65g Mainland Unsalted Butter – melted
• 550g Anchor Cream Cheese
• 100g Anchor Sour Cream
• 120g caster sugar
• 10g vanilla essence
• 135g eggs
• 25g corn flour
• 40g lemon juice
• Toffee sauce as per recipe
• Ganache as per recipe

Method

1. Bind he crumb with the melted butter and press evenly into a prepared tin.
2. Soften the cream cheese in the microwave.
3. Beat the cream cheese, sour cream, sugar and vanilla until smooth.
4. Whisk the eggs and corn flour together and add to the cream cheese mixture.
5. Add the lemon juice and pour onto the Oreo base.
6. Swirl in the toffee sauce and ganache and bake at 145°C for approximately 40 minutes or until just set.
7. Leave the baked cheesecake in the ring to cool completely before removing.