Featured Recipe
Salted Toffee & Chocolate Baked Cheesecake
Baked Cheesecake
- 200g Oreo crumb
- 65g Anchor Unsalted Butter – melted
- 550g Anchor Cream Cheese
- 100g Anchor Sour Cream
- 120g caster sugar
- 10g vanilla essence
- 135g eggs
- 25g cornflour
- 40g lemon juice
- Toffee sauce as per recipe
- Ganache as per recipe
You will need:
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
Salted Toffee Sauce
- 100g caster sugar
- 125ml Anchor Lite Cooking Cream (warmed)
- 25g Anchor Unsalted Butter
- 2g flaky sea salt
You will need:
1.
Prepare a dry caramel by gently heating the 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 and allow to cool at room temperature
Dark Chocolate Ganache
- 90g dark chocolate
- 50ml Anchor Cream
You will need:
1.
Bring the cream to the boil and pour onto the chocolate, whisk until smooth
CHEF INSIGHT
Chef Marcus Braun
This is truly an indulgent way to finish a meal – the balance of caramel, chocolate and the smoothness of the cream cheese is a real treat. Try adding some poached pears to this dish for a great autumnal touch.
Note that this cheesecake has no gelatin added so this is a vegetarian desert
PRO TIP
The lemon juice is in the recipe to balance the richness – but for even more indulgence try adding Kahlua instead.
Keep your toffee sauce and ganache at room temperature so that it is easy to serve.
If your cream cheese is firm from the refrigerator you can microwave for approximately 20-30 seconds before melting.