Serves 4
Cheesecake mix
- 200g cream cheese
- 200g double cream
- 50g icing sugar- sieved
- Zest of 1 lemon
Base
- 125g digestive biscuits
- 50g unsalted butter
- 1/2 tbsp golden syrup
Chocolate sauce
- 125 double cream
- 125 milk
- 300 dark chocolate
Caramel sauce
- 100g sugar
- 500ml double cream
- Pinch of Maldon sea salt
Caramelised white chocolate
- 100g White chocolate
Garnish
- Fresh seasonal fruit
- Seasonal Fruit coulis
- Chocolate sponge
Video Recipe
Method
For the Cheesecake mix. Place cream cheese in a bowl with icing sugar and lemon zest, whisk until smooth. Add double cream, continue to whisk until thick and smooth. Place in piping bag.
For the Base. Crush digestive biscuits into powder. Melt butter and golden syrup, and combine with digestive biscuits, mix until fully combined.
For the Chocolate sauce. Bring cream and milk up to the boil in a medium size pan, pour onto the chocolate.
For the Caramel sauce. Place sugar in a heavy based pot, add a little water to dissolve sugar. Bring to boil and cook until dark golden brown, then reduce heat, add the cream and mix until combined. Add the salt and mix.
For the Caramelised white chocolate. Pre-heat oven to 160 deg cel. place chocolate on a tray on a non stick mat, and bake in the oven for around 10 minutes or until golden brown. Chill, then place in a bowl and break into small pieces.
To finish. Line some small rings with grease proof paper. Put a layer of biscuit base in the bottom, and press until compact and flat. Layer as you wish with any combination of fruit/ sauces/ and cheesecake mix.
