C H O C O L AT E & C A R A M E L CHEESECAKE Serves 12 Takes 45 mins plus overnight chilling Cost per serve 61p vegetable oil, for greasing 200g bourbon biscuits 50g unsalted butter, melted 200g soft cheese 250g quark 90g icing sugar 1 tsp vanilla extract 150ml double cream 130g 74% dark chocolate, roughly chopped 1 tbsp Tesco Finest salted caramel sauce 3 caramel or Cadbury Creme Eggs
1 Lightly grease and line the base of a 20cm springform cake tin. Put the biscuits in a food processor and blitz to breadcrumbs (or put in a sandwich bag and bash with a rolling pin), then stir in the melted butter. Tip into the prepared tin and lightly press down with a spoon to level. Chill for 20 mins. 2 Put the soft cheese, quark, sugar and vanilla in a bowl and whisk until smooth, then whisk in the cream until thick enough to hold its shape. The whisk should stand up in the mixture without you holding it. 3 Transfer half of the mixture into a separate bowl. Put 100g chopped chocolate in a small heatproof bowl set over (but not touching) a pan of barely simmering water to melt. Remove the bowl from the pan and set aside for 5 mins or until room temperature. Whisk the chocolate into half of the cream cheese mix until just combined, then spoon on top of the biscuit base and level out with a spatula or the back of a spoon. Spoon the remaining white mixture on top and spread it over carefully, trying not to disturb the chocolate layer underneath; level with the back of a spoon. Allow to set in the fridge for a minimum of 8 hrs or overnight.
36
COOK’S TIP Use a serrated bread knife to cut the caramel eggs – it helps to stop them crumbling
4 The next day, melt the remaining 30g chocolate in a small heatproof bowl (as in step 3). Transfer the cheesecake from the tin to a serving plate. Drizzle the chocolate in circular motions with a spoon over the cheesecake, then repeat with the caramel sauce. Halve the caramel or creme eggs (see tip,
above), then position on top of the cheesecake. Will keep in the fridge for up to 3 days. Each slice contains Energy
1585kJ 381kcal 19%
Fat
Saturates
Sugars
Salt
26g 16g 24g 0.2g 37% 78% 26% 4%
of the reference intake. See page 105. Carbohydrate 31g Protein 5g Fibre 2g