Sticky Toffee Pudding Cheesecake

Name: Sticky Toffee Pudding Cheesecake
Prep time: 1 h
Cook time: 9 h
Yield: 8-10
Ingredients: Medjool Dates 125 g; Bicarbonate of Soda 1 tsp; Boiling Water 90 ml; Unsalted Butter 65 g; Dark Brown Sugar 110 g; Medium Eggs 2; Self Raising Flour 125 g; Black Treacle 65 ml; Vanilla Extract 1 tsp; Caramelised Biscuit 500 g; Melted Butter 150 g; Double Cream 250 ml; Black Treacle 2 tbsp; Dark Brown Sugar 150 g; Unsalted Butter 100 g; Cream Cheese 500 g; Sugar 100 g; Vanilla Extract 1 tbsp; Lemon Juice 1 tbsp; Double Cream 200 g

Treacle toffee and cheesecake? Sign us up.

1 hour prep

9 hours cook

Serves 8-10

Chris Cahill

Ingredients

Sticky Toffee Sponge

125 gMedjool Dates

1 tspBicarbonate of Soda

90 mlBoiling Water

65 gUnsalted Butter

110 gDark Brown Sugar

2 Medium Eggs

125 gSelf Raising Flour

65 mlBlack Treacle

1 tspVanilla Extract

Crust

500 gCaramelised Biscuit

150 gMelted Butter

Sticky Toffee Sauce

250 mlDouble Cream

2 tbspBlack Treacle

150 gDark Brown Sugar

100 gUnsalted Butter

Cheesecake Filling

500 gCream Cheese

100 gSugar

1 tbspVanilla Extract

1 tbspLemon Juice

200 gDouble Cream

A good sticky toffee pudding is not only a staple but it's at least in everyone's top five favourite desserts. Not only is it great witch ice cream but we think it's even better served with a layer of tangy cheesecake. This upside down cheesecake has everything, under that caramelised biscuit crust we've layered sticky toffee caramel and smooth creamy cheesecake all atop of a sticky toffee date sponge.

Method

1. Preheat the oven to 180ºc/160ºc fan and line a 8”/20cm round cake tins with parchment paper. De-stone and quarter the dates, then soak them with bicarbonate of soda and boiling water for 10 minutes before blending into a puree.

2. Beat unsalted butter and dark brown sugar together until smooth, then add eggs one at a time, beating each time.

3. Mix in flour, treacle, vanilla, and the pureed date mixture until smooth.

4. Pour the batter into the prepared tin, bake for 35-40 minutes, cool for 10 minutes, then transfer to a wire rack to cool completely.

Mix melted butter with biscuits crumbs, then press firmly into a springform cake tin to prepare the cheesecake crust. Then chill.

For the sauce combine ingredients (brown sugar, double cream, treacle and butter) in a pan, heat until butter melts, and boil for one minute. Cool the sauce, stirring occasionally.

Next the cheesecake filling. In a bowl mix cream cheese, double cream, lemon juice, vanilla extract and sugar. Whisk thoroughly until thickened.

To build the dessert, pour half the cooled sticky toffee sauce into the chilled biscuit crust. Spoon or pipe the cheesecake filling over the top then place the sponge layer last. Refrigerate overnight.

Serve with extra sticky toffee sauce drizzled over the top!