Bit of an experiment here, but one which I'm really pleased with. If you look back to July, I made Rachel's baked cheesecake, substituting a luxury yoghurt for some of the cream cheese. It worked so well that I decided to try another variation. Again, I had a really nice yoghurt from the 'Collective Dairy Company', this time spiced pumpkin flavour. Perfect to try out for our bonfire party! I used 2 tubs of Philadelphia (360g) and then made up the remaining 90g with yoghurt. As a finishing touch, I made up a portion of Rachel's toffee sauce, and spread this over the biscuit base. I left it to cool and thicken a little before pouring over the cheesecake filling.
I was surprised at how much the toffee sauce bubbled up around the cheesecake filling. It didn't look the neatest, but gave a lovely, slightly chewy crust, in contrast to the soft cheesecake filling. Really chuffed with it, my experiments aren't usually so successful!
If you'd like Rachel's toffee sauce recipe, here it is. Very simple, and keeps for ages in the fridge. It's lovely with ice cream, sticky toffee pudding, waffles, etc etc. Rachel's books also give salted caramel and boozy versions!
Simply take...
- 110g (4oz) butter
- 250g (9oz) soft light brown sugar, or half brown and half caster
- 275g (10oz) golden syrup
- 225ml (8 fl oz) double cream
- 1/2 tsp vanilla extract
Place everything in a saucepan, over a high heat. Boil for approximately 4-5 minutes, stirring regularly until thickened.
Easy peasy!
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