Salted Toffee & Chocolate Baked Cheesecake
Recipes
1 min read
Ingredients
Dark Chocolate Ganache:
| 90 | gr | Dark chocolate |
|---|---|---|
| 50 | ml | Anchor Cream |
Salted Toffee Sauce:
| 100 | gr | Caster sugar |
|---|---|---|
| 125 | ml | Anchor Cream (warmed) |
| 25 | gr | Mainland Unsalted Butter |
| 2 | gr | Flaky sea salt |
Baked Cheesecake:
| 200 | gr | Oreo crumb |
|---|---|---|
| 65 | gr | Mainland Unsalted Butter – melted |
| 550 | gr | Anchor Cream Cheese |
| 100 | gr | Anchor Sour Cream |
| 120 | gr | Caster sugar |
| 10 | gr | Vanilla essence |
| 135 | gr | Eggs |
| 25 | gr | Corn flour |
| 40 | gr | Lemon juice |
| Toffee sauce as per recipe | ||
| Ganache as per recipe |
Method
Dark Chocolate Ganache:
- Bring the cream to the boil and pour onto the chocolate, whisk until smooth
Salted Toffee Sauce:
- 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
- Once the caramel has reached the correct colour add the butter and then the warm cream gradually and whisk until combined
- Remove from the heat and stir in the flaky salt.
- Allow to cool at room temperature.
Baked Cheesecake:
- Bind he crumb with the melted butter and press evenly into a prepared tin.
- Soften the cream cheese in the microwave.
- Beat the cream cheese, sour cream, sugar and vanilla until smooth.
- Whisk the eggs and corn flour together and add to the cream cheese mixture.
- Add the lemon juice and pour onto the Oreo base.
- Swirl in the toffee sauce and ganache and bake at 145°C for approximately 40 minutes or until just set.
- Leave the baked cheesecake in the ring to cool completely before removing.
