0

This is a New York-style cheesecake smooth and perfectly creamy. So don't be tempted to skip the water bath or open the oven door... this is the secret for a successful texture.
Servings 10
Calories 510 kcal
Prep Time10 mins
Cook Time45 mins
Total Time55 mins

Ingredients
 

For the Base

  • 200 g rich tea biscuits
  • 25 g cocoa powder
  • 55 g white chocolate, melted

For the Filling

  • 400 g cream cheese, leave out or fridge for 30 minutes to warm to room temperature
  • 115 g caster sugar
  • 1 tbsp cornflour
  • 3 medium free-range eggs, whole at room temperature
  • 3 tbsp lemon juice
  • 10.5 tsp pure vanilla extract
  • 400 ml crème fraîche, leave out or fridge for 30 minutes to warm to room temperature
  • 397 g can caramel condensed milk (Carnation is pretty good and in all supermarkets)

For the Sauce

  • 300 g frozen blackcurrants, defrosted with juice
  • 100 g caster sugar
  • 150 ml cold water, approx.
  • squeeze of lemon juice
  • you will also need a 20cm (8") spring-form cake tin greased and base lined with baking parchment

Instructions
 

  • Preheat the oven to 180C, 350F, Gas Mark 4. 
  • Place the biscuits and cocoa powder into a food processor and blend until fine crumbs.
  • Next,  add the melted white chocolate and pulse well.
  • Lightly press into the tin, making an even layer, then chill well.
  • In a food processor, blend the cream cheese and sugar until smooth.
  • Add the cornflour blend again before adding the eggs, one at a time, do not overbeat.
  • Finally, add lemon juice, vanilla and créme fraîche and blend until smooth, again don't go mad.
  • Wrap the base of the chilled tin in foil, tightly and then repeat for a double layer.  Next, place the tin into a roasting dish. Finally, pour the filling onto the biscuit base.
  • Warm the Caramel and gently ripple into the batter in a circular motion, allowing it to fall from a spoon: Don't stir the caramel into the filling.
  • Surround the tin with 2.5cm of very hot water. Then bake in the centre of the oven for 45 minutes.
  • Turn off the oven, do not open the door, and leave for 1 hour to set. Remove to a rack to cool completely, then chill overnight.
  • Liquidise the blackcurrants, sugar, lemon juice, and half the water into a smooth sauce, add a touch more water if needed, finally strain through a fine sieve.
  • To serve, cut into 6-8 wedges nice wedges and pour over a little blackcurrant sauce.
Add ingredients from Vickery TV straight to your favourite online supermarket
Nutrition Facts
Toffee Ripple Cheesecake
Amount per Serving
Calories
510
% Daily Value*
Fat
 
22
g
34
%
Saturated Fat
 
11
g
69
%
Trans Fat
 
1
g
Cholesterol
 
99
mg
33
%
Sodium
 
398
mg
17
%
Potassium
 
288
mg
8
%
Carbohydrates
 
73
g
24
%
Fiber
 
2
g
8
%
Sugar
 
30
g
33
%
Protein
 
7
g
14
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword blackcurrants, chocolate, cream cheese
Course Dessert
Cuisine British, ITV This Morning, Summer
No ratings yet

Leave a Comment

TOP