Baked Vanilla Cheesecake with Caramel Sauce
I have made many cheesecakes over the years but this one is my current favourite. Part of its charm is that it’s a little bit wobbly at the end of the cooking time and goes on firming up as it cools and chills. This makes it extra specially soft and luscious.
|For the base:|
|200g shortbread fingers|
|50g block butter, melted|
|For the filling:|
|300g full fat cream cheese|
|175g golden caster sugar|
|25g plain flour|
|350ml creme fraiche|
|3 large eggs, beaten|
|1 dessertspoon vanilla extract|
|For the caramel sauce:|
|250g white granulated sugar|
|3 tablespoons hot water|
|150ml double cream|
|1 teaspoon vanilla extract|
|Pre-heat the oven to 150°C, gas mark 2|
|Need help with conversions?|
|A 20cm by 4cm round sponge tin, greased and lined, plus a medium heavy-based saucepan|
This recipe is from Delia's Cakes
First blitz the biscuits into crumbs in a food processor, then tip them into a bowl, add the melted butter and give it a thorough mix.
Next press the crumbs evenly into the base of the lined tin using the back of a metal spoon to give it a smooth surface.
Now make the filling. In a bowl, mix together the cream cheese, caster sugar and flour. Then stir in the crème fraiche, beaten eggs and vanilla.
Pour half the mixture over the biscuit base and place it on the lowest shelf of the oven, then pour in the other half.
Bake for 55 minutes, by which time the cheesecake will be barely coloured; it should be just set firm on the edge but still slightly wobbly in the centre.
Now turn the oven off and leave the cheesecake in the oven to cool completely, before placing in the fridge for several hours to firm up.
Once chilled, the cheesecake can be removed from its tin and placed on a serving dish.
To make the caramel sauce: put the granulated sugar into the saucepan over a very gentle heat. While the sugar is heating (which will take about 7 minutes) shake the pan every now and then to move it around and prevent it caramelising in patches before all the sugar has had time to dissolve.
When all the sugar has melted, turn the heat up to high so the liquid begins to bubble and darken.
Stir and simmer until the mixture becomes the colour of dark honey (but watch it carefully as it only takes a few seconds to turn from caramel to burnt sugar!).
Take the pan off the heat and add the hot water – this will make it splutter but this will soon die down.
Now add the cream and vanilla, and stir to combine well.
Leave to cool, and store in a lidded container.
Serve in a jug to pour over the cheesecake at the table.
Return to Homepage
Visit the Delia Online Cookery School with Waitrose
Click here to go to Waitrose.com
Copyright © 2009 Delia Smith/New Crane Internet Limited, ALL RIGHTS RESERVED.
The magic word 'banoffee' does not, as you might have thought, have exotic origins: it is simply an amalgam of banana and toffee. But it is magic nonetheless – the combination of bananas, cream and toffee is inspired.
Make these the day before you want to eat them: creamy, luxurious and so special, these lovely low-fat cheesecakes are the perfect treat for dieters!
OK, this isn't the healthiest dessert on record, but we all deserve a no-holds-barred bit of indulgence now and then. Anyone who loves chocolate will thrill to this wonderful baked cheesecake. To avoid it cracking, allow to cool in the oven.
Definitely not for diet days, but this glorious chocolate cheesecake is a must for chocoholics. It's also easier to make than it looks, so why not wow your guests?
Whenever I see cheesecake on a menu I'm filled with longing – there's something awfully comforting about cheesecake – but the question always arises as to whether it will or will not be cloying (and if it is, what a waste of calories!). This version
Although it may not be the obvious choice at the end of a rich meal, the light and fluffy texture of this cheesecake, and its hit of lemon makes it ideal. The confit needs to be made a day in advance.
There is a distinct affinity between walnuts and maple syrup, and this light cheesecake marries the flavours beautifully. In order to increase the maple flavour the syrup here is reduced and thickened. The same process is used to make a lovely maple
Without doubt this is one of the easiest ways to produce some brilliant cheesecakes without any of the whisking or cooking and so on. You will have to partly freeze them to firm them up, but even that’s better than all the fiddle.
In this superb cheesecake, rhubarb is combined with ginger - a luscious partnership - to make a dessert that's perfect for spring, when rhubarb is in season.
Yes, it's unusual for a cheesecake to be savoury rather than sweet, but try to suspend disbelief and we can promise you'll enjoy this light and summery concoction, which will also please vegetarians if it's on the menu.
This is what I'd call half dessert and half ice cream. My niece Hannah and nephew Tom are chief ice-cream tasters in our family and this one gets very high ratings indeed. It differs from most other ice creams in that it needs 2 hours in the main bod
This savoury cheesecake includes a clever blend of cheese flavours, as the smooth fromage frais and curd cheese gently complement the sharpness of the Roquefort.
Most Popular recipes
Win a Panasonic breadmaker and a supply of Carr's flour
Hot Citrus Pud
11 Mar 2014 20:35
|Cookery School Webchat with Delia||
12 Mar 2014 08:30
mini i pad
12 Mar 2014 02:26
|Food and travel||
03 Feb 2014 19:58
10 Mar 2014 16:43
|Can Anyone Help?||
11 Mar 2014 20:37
20 Feb 2014 13:40
10 Mar 2014 19:00
Spring is on it's way
11 Mar 2014 10:08