A doorstep delivery and a taste test …

My plan is to do a doorstep delivery to a couple of friends – what can possibly go wrong - at least my friend won't have to make dessert for the evening meal. I cut a slice for H – here I'm on dangerous ground – cheesecake isn't his favourite but if he enjoys it then I'm in with a chance. When I served the slice I said “... I know it's huge just give it a try and leave what you can't finish”. Silence is good – an empty plate even better!

I received a message from my friends, here it is :

“... Wow, that dessert was awesome, each layer was

delicious. We have never tasted such a cheesecake,

well done and thank you”.

If you're a fan of cheesecake and salted caramel then this is a match made in heaven.

It has to be said I'm not a dessert person – but even I enjoyed my taster - it was the salted caramel that did it!

Now all your plans have been tipped upside down here's a thought – you could make the cheesecake and do a doorstep delivery giving a slice to people who have a sweet tooth and are now on their own?

Here's to a happier and safer New Year and, as you'd expect, there's more to follow.

With love

Fingers crossed it works ...

It does – eureka!

Take your time and gently does it

To ease the cheesecake from the base use a

palette knife, gently and slide it on to the cling

film – the base is set firm, especially if you've

used a tamper. Sprinkle the additional 80g of

crushed biscuit topping over the cheesecake 

salted caramel sauce – made ahead

at a time that suits you – all that remains is to cut

a slice and drizzle

Here it is in all its glory!

Now for a doorstep delivery and a taste test ...

The cheesecake filling and another piece of kit!

You'll need two medium mixing bowls – one for the soft cheese and Biscoff spread and another for the cream, vanilla essence or bean paste and icing sugar.

Here's the cheese and biscoff spread – you'll

find life easier if you add the spread to the cheese and

mix gently by hand, then continue with the electric hand mixer

Sift the icing sugar directly into your other mixing bowl (with

your scales set to zero, through a sieve) whisk in the

measured cream and the vanilla, gradually, then use the

electric hand mixer until you have firm peaks

Gradually fold in the cream mixture to the cheese and spread

mixture – I used a spatula

Here it is – ready for the fridge

The piece of kit you're looking for is a vase – the one I used measures 12cms/5” in diameter x 20cms/8” high – upside down.

It's not easy to photograph but you get

the idea!

Here's why I used the vase

Fingers crossed it works!

Time to get cooking and the photos!

After the miserable news at the weekend spoiling plans for Christmas I'm glad I decided to crack on with the cheesecake. It's not much I know but a distraction creating a delicious dessert – she says hopefully, might help.

Here goes with the photo guide :

I always prep the liners ahead, it's a

fiddly job but well worth the effort, ready to grease

and secure with unsalted butter

It's so much easier decanting the biscuits

in a bag, ready to crush and crumb with your

rolling pin

Ta dah – no mess and easy to see the texture

My trusted tamper – the perfect piece of kit

to press down the biscuit base in the tin

Coming next – the filling and another piece of kit!

The salted caramel sauce

Here's the method for the sauce, given in the original recipe :

Next make the salted caramel sauce. Place the sugar and 120ml water into a saucepan. You will need a medium sized plan as the mixture will bubble up a lot. Heat the mixture on a low heat until the sugar is completely dissolved. Add the butter and stir until melted. Again I prefer to use unsalted butter.

Keeping the heat on low heat the mixture for 15 minutes. Do not stir the sauce in this time. Don't walk away and leave unattended!

Remove the sauce from the heat and immediately whisk in the double cream, vanilla essence and salt. Be very careful as the sugar mixture will be very hot and will bubble a lot whilst adding the cream. You can use vanilla bean paste if you prefer – ½ tsp.

Whisk the sauce until it is well combined. Set aside to cool.

Personally I find this sauce recipe a bit of a faff. Set down below is my version, with an optional extra of stem ginger.

I prefer my salted caramel sauce to be rich and dark in colour too which is why I use soft dark brown sugar.

110g/4oz unsalted butter

225g/8oz soft dark brown sugar

2oz chopped stem ginger (optional)

275ml/10 fl oz double cream (or whipping cream)

1½ tsp salt

Heat together the butter, sugar and ginger. When dissolved add the salt and whisk in the cream.

Simmer for 15 minutes, stirring.

The stem ginger in this recipe is optional but it gives a sharpness against the richness of the cheesecake.

One batch of the recipe produces approximately 539g of the sauce and you can portion and freeze for convenience.

Time to get cooking and take some photos too!

Biscoff and Salted Caramel Cheesecake – the method

What follows is the method taken exactly from the recipe. My tweaks and hints and tips are designed to help and underlined.

Method

Line the base of your tin with baking parchment. This will help you lift the cheesecake when it's set. I'd line the sides of the tin as well as the base, it will be easier to remove and won't catch.

Break all of the biscuits up into crumbs. You can do this with a mortar and pestle or in a cloth with a rolling pin. Transfer the biscuit crumbs to a large bowl. You'll find it less messy if you place the biscuits in a food bag, clip and then roll the biscuits until you get the crumb desired!

Add the melted butter and salt to the crumbs and mix until the biscuit is well coated. I use unsalted butter.

Firmly press the crumb mix into the base of the cake tin to create an even base. Chill the base for at least 30 minutes before making the filling. I'd leave the base for as long as is convenient – the longer the better.

Place the soft cheese and Biscoff spread into a large bowl.

In other large bowl place the cream, vanilla extract and icing sugar. You could use 1 tsp of vanilla bean paste, rather than extract.

Beat the soft cheese with an electric whisk until the Biscoff spread is thoroughly mixed in.

Next whip the cream mixture until you can see firm peaks.

Carefully fold the cream mixture into the soft cheese mixture until mixed through. Do not over mix. Add the cream mixture to the cheese mixture gradually and slowly.

Once the base has set fully spread the filling carefully over the base making sure you do not pull crumbs from the base into the filling. Smooth over the surface to create a level finish. Set aside in a refrigerator to set for at least 1 hour. Leave for longer than an hour if that's convenient. If you intend to leave longer cover the tin with cling film.

For the salted caramel sauce see the recipe that follows together with an alternative.

When the cheesecake is fully set bring it out of the fridge and take it out of the cake tin. Take it steady – the reason I suggested lining the sides of the tin as well as the base is so that it should comply! I'd suggest using a sturdy vase, turned upside down – one that has a wide base. Place the tin on the top of the base and gently slide the tin downwards, leaving the cheesecake on the base. Have your serving plate at the ready – you have options here – cheat and leave the base and lining where it is or use a palette knife and gently lift the edge of the lining paper and slide off the base on to the serving plate.

Break up the remaining biscuits into a chunky crumb. Once again I'd use a food bag, clipped and a rolling pin – you can control the consistency of the crumb because you can see it – if you wrap the biscuits in a cloth you can't see.

Make sure the sauce is full cooled then drizzle around a third of it on top of the cheesecake. Sprinkle on the biscuit crumbs then drizzle on another third of the sauce. Reserve the final third of the sauce to drizzle on to the cheesecake slice by slice as you serve it.

The cheesecake should be fridged and eaten within two to three days – ha ha!

Next up - the sauce and an alternative ...

Back to the dessert!

This is definitely decadent and not chocolate. The recipe comes from the Vegetarian Society Cookery School. Before you close down and run – it's called Biscoff and Salted Caramel Cheesecake – interested?

I've been a member of the Vegetarian Society for decades. I get seasonal magazines which are brilliant, full of information and ideas. You don't have to be a vegetarian or vegan for that matter – it's all knowledge! When I received the Summer/Autumn magazine I was intrigued to read about their “Online Cookery Classes” - you could choose Easy Veggie Favourites (Part 1) or a Vegan version. For £15 you get six months' unlimited access to video content. You're also able to download and keep the recipes plus other stuff too.

It seems like a good deal for £15 plus the fact I saw two recipes advertised that I really liked the look of. Cheesy Lattice Pie and Biscoff and Salted Caramel Cheesecake.

I'm always telling you not to try a recipe for the first time when you're under pressure - you've no idea how accurate the recipe is and whether it needs tweaking – into the unknown! My Christmas is going to be very strange and quiet this year so I'm road testing this cheesecake now, ignoring all my own rules, so that if you fancy having a go it might be an idea for New Year?

What follows is the verbatim recipe and method – I'll add my tweaks and hints and tips with the method. It might look long winded but the upside here is you can spread the tasks and the elements aren't difficult.

Here goes :

Biscoff and Salted Caramel Cheesecake

Serves 10

Preparation – 30 mins plus 1½ hours setting time

Cooking – 20 minutes

You will need an 8” deep spring-clip or loose bottom

cake tin

For the base

150g oat biscuits

125g Biscoff Lotus biscuits

125g butter, melted

large pinch of salt

For the filling

500g plain full fat soft cheese

300ml double cream

100g icing sugar, sifted

3 tbsp Biscoff crunchy spread

2 tsp of vanilla extract

For the sauce

200g golden caster sugar

60g butter

125ml double cream

1 tsp vanilla extract

1½ tsp salt

For the topping

80g Biscoff Lotus biscuits

Method and tips up next!