Sticky Toffee Cheesecake | Good Housekeeping UK
- 5 years ago
Your favourite winter warming pud has been reimagined into a decadent sticky toffee cheesecake.
Read the full sticky toffee cheesecake recipe here: http://bit.ly/2Uv9R1e
Directions
Preheat the oven to 180°C (160°C fan) mark 4. Grease and line a 20.5cm (8in) springform cake tin with baking parchment. Soak half of the dates in 100ml boiling water for 30min along with the bicarbonate of soda.
Beat together the butter and sugar until combined. Beat in the egg. Stir in the treacle, flour, baking powder and the dates in their liquid. Pour into the base of the prepared tin and bake for 20min. Remove and leave to cool completely in the tin.
Prepare the cheesecake filling. Soak the remaining dates in boiling water for 30min. In a large bowl, whisk together the cream cheese and icing sugar until smooth. Lightly whisk in the double cream. Drain the dates and pulse to a fine a paste in a mini food processor. Stir through the cream cheese mixture.
Spoon most of the cheesecake mixture on top of the cooled cake and make random indents all over. Fill the indents with some tablespoons of toffee sauce before spooning over the remaining mixture to cover the indents. Put into the fridge to set for at least 5hr.
When ready to serve, remove the cheesecake from the tin and put onto a serving plate. Drizzle over a little more of the fudge sauce and sprinkle the fudge and toffee sweets over if you like.
Subscribe to the Good Housekeeping UK YouTube channel: https://bit.ly/2TM6CWC
View recipes, lifestyle and cleaning tips on the Good Housekeeping UK YouTube channel: https://bit.ly/2UAUHIi
Read the full sticky toffee cheesecake recipe here: http://bit.ly/2Uv9R1e
Directions
Preheat the oven to 180°C (160°C fan) mark 4. Grease and line a 20.5cm (8in) springform cake tin with baking parchment. Soak half of the dates in 100ml boiling water for 30min along with the bicarbonate of soda.
Beat together the butter and sugar until combined. Beat in the egg. Stir in the treacle, flour, baking powder and the dates in their liquid. Pour into the base of the prepared tin and bake for 20min. Remove and leave to cool completely in the tin.
Prepare the cheesecake filling. Soak the remaining dates in boiling water for 30min. In a large bowl, whisk together the cream cheese and icing sugar until smooth. Lightly whisk in the double cream. Drain the dates and pulse to a fine a paste in a mini food processor. Stir through the cream cheese mixture.
Spoon most of the cheesecake mixture on top of the cooled cake and make random indents all over. Fill the indents with some tablespoons of toffee sauce before spooning over the remaining mixture to cover the indents. Put into the fridge to set for at least 5hr.
When ready to serve, remove the cheesecake from the tin and put onto a serving plate. Drizzle over a little more of the fudge sauce and sprinkle the fudge and toffee sweets over if you like.
Subscribe to the Good Housekeeping UK YouTube channel: https://bit.ly/2TM6CWC
View recipes, lifestyle and cleaning tips on the Good Housekeeping UK YouTube channel: https://bit.ly/2UAUHIi