It’s #NationalCheesecakeDay, and to celebrate, we’ve teamed up with Neff Kitchens to bring you the ultimate indulgent cheesecake recipe.
This decadent dessert includes a buttery biscuit base and soft cream cheese filling, complete with crunchy caramelised hazelnuts and sweet caramel sauce.
Serve a slice of this sweet treat to family and friends and enjoy this delicious day of the year together!
Allergens are marked in bold
- 100g hazelnuts
- 100g caster sugar
- 200g caster sugar
- 90g unsalted butter, cut into small cubes
- 120 ml double cream
- ¼ tsp salt
- 170g digestive biscuits
- 80g unsalted butter, melted
Cream Cheese Topping:
- 400g cream cheese
- 30g caster sugar
- 250g double cream
Put some baking paper on a baking tray and rub a few drops of oil on it. Start with the hazelnut brittle by heating the sugar in a pan; try and not to use a non-stick pan for any sugar work. Cook on low heat until the sugar has caramelised to a nice golden colour, then add the hazelnuts to it. Pour this mix over the prepared baking sheet and let it cool completely. Once cool, break it into small pieces and blitz it to a coarse brittle. You can prepare this a week in advance and store it in an airtight box.
To make the caramel sauce, heat the sugar in a pan and once it turns to a lovely golden colour, add the butter and mix well for 2 minutes. Now slowly add the cream to it and stir continuously until all combined. Next, add the salt and combine well. Pour the sauce into a clean jar and let it cool completely. You can prepare this a week or 2 beforehand and store it in the fridge. If the sauce sets, you can warm it in the microwave for a few seconds to loosen it out.
To make the base of the cheesecake, grease an 8 inch round springform cake tin and line with some baking parchment. Break the biscuits in a zip lock bag with a rolling pin. Melt the butter in a bowl and add the crushed biscuits to the melted butter and mix well. Now put it in the prepared cake tin and press it down with the back of a spoon or your fingers. Let it set in the fridge for 30 minutes.
Once set, prepare the cream cheese topping. Put the cream cheese and sugar in a bowl and beat it until loose and smooth. To this, add the double cream and beat it until it thickens slightly. Now drizzle 4 tbsp of the caramel sauce and 4 tbsp of the brittle and fold it gently. Pour half of this on top of the biscuits, then drizzle 4-5 tbsp of the caramel sauce on top of the mixture, sprinkle 4-5 tbsp of the brittle, and then pour the leftover cheese mix.
Finish with a drizzle of caramel sauce and sprinkle of the brittle. Let it set in the fridge overnight and serve chilled.