Hope you’re enjoying your weekend. I’m having a bit of a lazy one. But aren’t they just the best kind? So far, it’s been sleep, food and Netflix with a bit of babysitting in between. Talking about Netflix, myself and Mr Man banged out all of the available episodes of The Returned. I’ll be honest, having had read the synopsis, I was a bit sceptical, but, it’s pretty darn good. Is anyone else dying (totally unintentional pun right there) to find out what happens next?! Netflix Originals have yet to disappoint, they’re definitely doing something right.
Today I’m hoping to be a little more productive. Got a couple of things on my hit list, including this blog post – priorities right?!
Last weekend, I lovingly made this dark chocolate and salted caramel cheesecake, and I thought it only right that I share this scrumptious treat! A bed of buttery crisp biscuit crumb, creamy, velvety topping, and finally crowned with rich, complimentary homemade sauces. It’s super simple, and it totally does not need baking! Yes, you heard me: No. Oven. Needed. I kid you not. So, so good!
Also, if you have spare sauce, (I did cos I doubled up on my salted caramel – you never know when you’ll need some salted caramel, right?!) bung it in a pot / jar in the fridge. It should keep for a couple of weeks (if you can keep your hands off it for so long!) and just reheat before drizzling on to an alternative dessert / shovel spoonfuls of it into your face when you need some sugar. #sorrynotsorry
- 150g digestive biscuits (that’s roughly 10)
- 90g unsalted butter, softened and cubed
- 250ml double cream
- 280g cream cheese
- 65g icing sugar
- 1 tablespoon vanilla extract
- 1 teaspoon lemon juice
Salted Caramel Sauce:
- 100g caster sugar
- 85g salted butter
- 60ml double cream
- 1/2 scant teaspoon salt
Dark Chocolate Sauce:
- 75g dark chocolate
- 70ml double cream
- 1 teaspoon vanilla extract
- Add the biscuits to a sandwich bag and seal. Use a rolling pin to crush into crumbs. You can also use your hands, but expect sore thumbs!
- Place these in a bowl with the softened butter and use your hands to combine thoroughly.
- Place this mix into an 8-inch loose-bottomed tin and press down with the backs of your fingers or a tablespoon so that it covers the bottom of the tin evenly.
- Add the double cream to a large mixing bowl and soft whip with an electric whisk. Add the cream cheese, vanilla tract, lemon juice and icing sugar and whisk until smooth, around 2 minutes.
- Spoon the creamy mix on top of the digestive base and using the back of a tablespoon or spatula.
- Leave in the fridge to set overnight. (Minimum 4/5 hours).
- About 30mins before you’re ready to serve, it’s time to make your drizzle sauces. Start by heating the sugar in a heavy-bottomed saucepan, medium heat, avoid stirring, instead, lift the pan by the handle and swirl regularly until it all melts into an amber coloured liquid, be mindful not to let it burn!
- Once the sugar has melted, immediately add the butter and stir to combine. Watch out for splashes, it will bubble up.
- When the butter has melted and has completely incorporated, slowly pour in the cream whilst continuing to stir. Again, watch out for splashes!
- Allow the mixture to reach a boil before taking it off the heat and adding the salt. Set aside to cool and return to room temperature before using.
- For the chocolate sauce, break chocolate up into chunks and place in a heatproof bowl. Pour the cream into a saucepan and heat on medium until hot but not boiling, then pour over the chocolate. Leave for a few minutes, add the vanilla and stir / whisk to combine.
- To assemble, take the cheesecake out of the fridge and with a spoon carefully drizzle lines of caramel sauce in one direction before topping with lines of chocolate at a right angle. I wouldn’t worry too much about getting it perfect, mine certainly wasn’t!