With the weekend upon us, its time to whip up a sweet treat to tempt those tastebuds. Phil Vickery is here with his delicious New York style toffee ripple cheesecake, guaranteed to impress even the fussiest of family and friends!
Preparation time: 10 minutes
Cooking time: 45 minutes, plus 1 hour in oven, switched off, chill overnight, if possible
400g cream cheese, leave out or fridge for 30 minutes to warm to room temperature
115g caster sugar
3 medium eggs, whole at room temperature
3tbsp lemon juice
1½tsp pure vanilla extract
400ml crème fraîche, leave out or fridge for 30 minutes to warm to room temperature
397g can caramel condensed milk (Carnation is pretty good and in all supermarkets)
For the sauce
300 g frozen blackcurrants, defrosted with juice
100g castor sugar
about 150mls cold water
squeeze lemon juice
You will also need
A 20cm (8”) springform tin; base lined with baking parchment and sides greased
Preheat the oven to 180°C, 350°F, Gas Mark 4
To make the base, place the biscuits and cocoa powder into a food processor and blend until fine crumbs
Next, add the melted white chocolate and pulse well
Lightly press into the tin making an even layer, then chill well
In a food processor, blend the cream cheese and sugar until smooth
Add the cornflour blend again before adding the eggs, one at a time, do not over beat
Finally, add lemon juice, vanilla and crème fraiche and blend until smooth, again don’t go mad
Wrap the base of the chilled tin in foil, tightly and then repeat for a double layer. Place the tin into a roasting dish. Pour the filling onto the biscuit base.
Warm the Caramel, and gently ripple into the batter, in a circular motion, allowing it to fall from a spoon: Don’t stir the caramel into the filling.
Surround the tin with 2.5cm (1”) of very hot water. Bake in the centre of the oven for 45 minutes.
Turn off the oven, without opening the door, and leave for 1 hour to set. Remove to a rack to cool completely, then chill overnight.
Liquidise the blackcurrants, sugar, lemon juice and half the water into a smooth sauce add a touch more water if needed, finally strain through a fine sieve
To serve cut into 6-8 wedges nice wedges and pour over a little blackcurrant sauce
This is a New York style cheesecake – smooth and perfectly creamy. Don’t be tempted to skip the water bath, or open the oven door... this is the secret for a successful texture.