Ingredients with Measurements:
- 200g of Brandy Snaps
- 100g of Butter, melted
- 500g of Cream Cheese
- 200g of Caramel Sauce
- 150g of Caster Sugar
- 3 Eggs
- 1 tsp of Vanilla Extract
- 150ml of Double Cream
Special equipment needed:
- 20cm Springform Cake Tin
- Electric Mixer
- Piping Bag
Step-by-step instructions:
1. Preheat the oven to 160°C (fan)/180°C/gas mark 4.
2. Crush the brandy snaps in a food processor or by placing them in a plastic bag and using a rolling pin. Mix the crushed brandy snaps with the melted butter.
3. Press the mixture into the bottom of the springform cake tin, making sure it is evenly spread. Place the tin in the fridge to chill while you make the cheesecake filling.
4. In a large mixing bowl, beat the cream cheese, caster sugar, and vanilla extract together until smooth.
5. Add the eggs one at a time, beating well after each addition.
6. Stir in the caramel sauce until well combined.
7. Pour the cheesecake mixture over the chilled brandy snap base.
8. Bake in the preheated oven for 45-50 minutes, or until the cheesecake is set but still has a slight wobble in the center.
9. Remove from the oven and allow to cool completely in the tin.
10. Once cooled, whip the double cream until it forms soft peaks. Transfer the whipped cream to a piping bag and pipe swirls of cream on top of the cheesecake.
11. Drizzle with extra caramel sauce and serve.
Time:
Preparation time: 20 minutes
Cooking time: 45-50 minutes
Temperature:
160°C (fan)/180°C/gas mark 4
Serving size:
8-10 slices
Nutritional information:
Calories per serving: 475
Fat: 34g
Carbohydrates: 35g
Protein: 7g
Substitutions for ingredients:
- Digestive biscuits can be used instead of brandy snaps for the base.
- Salted caramel sauce can be used instead of regular caramel sauce for a salted caramel twist.
Variations:
- Add chopped nuts or chocolate chips to the cheesecake mixture for added texture and flavor.
- Swap out the caramel sauce for a fruit compote or chocolate sauce.
Tips and tricks:
- Make sure the cheesecake is completely cooled before adding the whipped cream topping.
- To prevent cracks from forming on the cheesecake, avoid overbeating the mixture and do not overbake the cheesecake.
Storage instructions:
Store the cheesecake in the fridge, covered with cling film, for up to 3 days.
Reheating instructions:
The cheesecake can be served cold or at room temperature. Do not reheat.
Presentation ideas:
Serve the cheesecake on a cake stand or plate and drizzle with extra caramel sauce.
Garnishes:
Fresh berries, chopped nuts, or chocolate shavings can be used as garnishes.
Pairings:
Serve with a cup of coffee or a glass of dessert wine.
Suggested side dishes:
Fresh fruit salad or a scoop of vanilla ice cream.
Troubleshooting advice:
If cracks form on the cheesecake, cover them with whipped cream or extra caramel sauce.
Food safety advice:
Make sure all ingredients are fresh and within their expiration date. Store the cheesecake in the fridge and do not leave it at room temperature for too long.
Food history:
Brandy snaps are a traditional British biscuit made with golden syrup and ginger. Cheesecake originated in ancient Greece and was made with simple ingredients like cheese, honey, and wheat.
Flavor profiles:
The brandy snaps add a crunchy, sweet texture to the cheesecake, while the caramel sauce adds a rich, buttery flavor.
Serving suggestions:
Serve the cheesecake as a dessert after a dinner party or special occasion.
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Taste: Sweet, Creamy, Nutty, Caramelized, Brandy, Brandy-Infused