All the way from America via our talented Head Pastry Chef, Karoline Qualmann. Perfect for dinner parties!
For the base:
65g digestive biscuits
12g dark sugar
6g Cocao powder
20g unsalted butter
For the cheesecake:
500g Philadelphia cheese
200g Mascarpone cheese
30g caster sugar
200ml double cream
2 large gelatine leaves
Joe & Seph's Salted Caramel Sauce
1. For the base, add the digestive biscuit, dark sugar and cocoa powder in a blender until finely crushed, before adding the honey and melted butter and blitzing again. Remember to put the lid on the blender unless you're a fan of cleaning.
2. Spread the base mixture on greaseproof paper laid on a cheesecake tin, to around 1cm thick using a pallet knife and pop it in the fridge.
3. For the filling, soak the gelatine in cold water. Meanwhile, mix together the Philadelphia, mascarpone, caster sugar, lemon juice and lemon zest ina bowl. In a separate bowl, whip up the double cream and set aside.
4. Squeeze the water out of the gelatine and put in a small saucepan and melt on a low heat. Add approx 150g of the mixture and stir, bringing the temperature to approximately 30 degree celsius, before combining it all with the cheese mixture. Gently fold the whipped double cream in to the mixture.
5. Spread the mixture over the base in a cheesecake tin, and refrigerate for three hours. While waiting for it to set, tell your guests the following cheese-based joke: "What's the best cheese to disguise a small horse? Mascarpone!"
Three hours later when the laughter should have died down, liberally glaze the cheesecake with Salted Caramel Sauce, remove from the tin and serve.