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Wednesday, 6 February 2013

Millionaire Shortbread Cheesecake

This recipe has taken a few attempts to perfect but I think I've finally cracked it! I brought a version of this from Sainsburys once and although it tasted very yummy I thought I could do better and I think I have!

The base uses an adapted Mary Berry recipe for shortbread but I only make half the quantity. It uses a lot of butter but this is not exactly a slimming dessert as you will see!

Base ingredients:
  • 4oz plain flour
  • 2oz caster sugar
  • 4oz butter
  • 2oz cornflour
Combine all the ingredients and press into a tin. I used a deep 20cm round cake tin. Bake in the oven for about 30-40 mins at a lower heat than usual 160/gas 2 or until slightly golden. When I combined all the ingredients it was very short and wouldn't come together for me to roll out so I simply pressed it into the tin with my hands. I was a bit worried about it being too crumbly but it tasted amazing the most moutwatering shortbread I've ever eaten (I had to make extra to taste test obviously!) and didn't crumble too much when cooked. I probably wouldn't have it purely for shortbread but as a base it was perfect.

Caramel layer ingredients:
  • 397g (14oz) can sweetened condensed milk
  • 125g (4oz) butter (diced)
  • 75g (3oz) soft light brown sugar
  • 2 tbsp golden syrup
  • mascarpone cheese
Place all ingredients (except cheese) in a saucepan over a low heat and bring to the boil, keep boiling and stir continuously for 10-12 mins. Leave to cool slightly and stir in the cheese. It depends how deep you want this layer to be as to how much cheese you use. I normally go for a big pot! Then spoon over shortbread layer and place in the fridge to set.

Chocolate topping ingredients:
  • 80ml double cream
  • 200g dark chocolate
Stir cream and chocolate in a small saucepan over low heat until smooth. Pour over caramel layer and return to fridge until you need it!

I want a slice (or two) of this just thinking about it!

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