I’ve never actually made cheesecake before. I had a look through my recipe books and found a couple of recipes, but they seemed so complicated! Not what I wanted to make for my first try. So instead we trawled the internet looking for a decent recipe. I thought I’d found one that was suitable, but then for some reason I decided it was too easy. I guess my conscience thought I should be putting a bit more effort in to this birthday cake!
The following morning I returned to my internet search and quickly came across this recipe. After a quick read through I decided it would be perfect. I text S at work to let him know I’d found a recipe, and ask whether he thought we should make a sauce. The answer was yes, caramel sauce.
Which meant job number two would be to find a caramel sauce recipe, which didn’t take long at all.
Both the cake and the sauce were fairly simple to make. The sauce took longer than the recipe said, but it wasn’t a problem. We actually made both the day before we needed them, for ease. Also because that way if we mucked up we would have time to come up with a Plan B!
The sauce did set over night and become quite thick, so when it came to eating-time I gently reheated it in a saucepan. It separated slightly at this point, but I just kept stirring it when I’d taken it off of the heat, and it came together beautifully.
There were five of us who ate the cake. S is not a fan of cheese in any form, so he stuck to eating the sauce (which he loved!) Everyone said how nice the cake was, which was a relief! I thought it was delicious.
The cake itself will last several days in the refrigerator in an airtight container. The biscuit layer may become slightly soggy as it absorbs the topping, but it’s still perfectly edible and tastes just fine. The sauce can also be kept for a few days. Again, I would recommend keeping it in the fridge. If you want to thin it out, just reheat however much you need as and when required. I would warn you it is very sweet. I had a bit too much of it on ice-cream the other night and ended up
bouncing of the walls with a slight sugar rush, and now S won’t let me eat it any more. But it’s perfectly fine in moderation!
Cheesecake and Caramel Sauce
Servings – Approx 8
Time – 1 hour
For the cake:
8 digestive biscuits or similar (We couldn’t find digestives. To be honest you could use any biscuits you like.)
50g butter, melted
600g cream cheese
2tbsp plain flour
175g caster sugar
1 egg yolk
142ml pot sour cream
For the sauce:
120g light brown sugar (we actually used muscovado, because that’s what we had, which made a very strong, sweet flavour. Whilst delicious, I would probably recommend sticking to light brown)
100ml cream or full cream milk
For the cake:
Heat the oven to 180C/350F/gas 4.
Crush the biscuits, either by using a food processor or by putting them in a plastic bag and bashing with a rolling pin (I recommend the latter – it can be quite therapeutic!)
Mix the crushed biscuits with the melted butter.
Press the biscuits in to the bottom of a 20cm spring form tin. Bake for 5 minutes then allow to cool.
Beat the cream cheese with the flour, sugar, a few drops of vanilla, the eggs and extra yolk, and the sour cream.
Beat until light and fluffy.
Pour the cheesecake into the tin. Bake for 40 minutes.
When done, the cheesecake should be set, but also have a slight wobble to the centre. Leave in the tin to cool, and make the sauce.
Melt the butter and sugar in a saucepan over low heat until the sugar is dissolved. Don’t stir it, but watch carefully to ensure it doesn’t burn.
Once the butter is completely melted and all the sugar has dissolved, stir in the cream. Heat gently until bubbling, stirring continuously.
Remove the pan from the heat.
Serve the sauce warm. Alternatively, allow to cool and store in an airtight container in the refrigerator, reheating when needed.