A Mouthwatering Recipe from Jane Dunn
From fluffy cupcakes to relaxed traybakes and from gorgeous cookies to showstopping celebration cakes, food blogger and social media baking sensation Jane Dunn's highly anticipated debut book Jane's Patisserie presents a rich variety of sweet treats, featuring her best-loved creations. We are delighted to share one of the recipes from the book with the readers of our blog.
No-Bake Millionaire's Cheesecake
A recipe to combine a few of my favourite things… biscuits, caramel and cheesecake. Slightly more effort is required with this cheesecake, but it’s not as scary as it sounds. The biscuit base is like any other, and the soft and chewy caramel is deceptively easy but does give an extra layer of flavour to the recipe.The chocolate cheesecake filling I use is sweet, but can be made with whatever chocolate flavour you like, and the shop-bought millionaire’s bites to decorate finish the cheesecake off perfectly.
Prep: 45 minutes
Set: 6+ hours
Lasts: 3+ days, in the fridge
300g shortbread biscuits
75g unsalted butter, melted
375g condensed milk
150g unsalted butter
150g soft light brown sugar
CHOCOLATE CHEESECAKE FILLING:
250g milk chocolate, broken
500g full-fat soft cheese
1 tsp vanilla extract
100g icing sugar
300ml double cream
DECORATION (OPTIONAL) :
12 mini millionaire’s shortbread bites
Blitz the shortbread biscuits to a fine crumb in a food processor, or bash with a rolling pin in a bowl. Mix in the melted butter until combined. Press the mixture into the bottom of a deep, 20cm springform cake tin and refrigerate while you make the caramel.
Put all the caramel ingredients into a large heavy-based pan and melt together over a low heat until smooth. Once melted, turn the heat up until the mixture starts to boil. Continue to boil the mixture for 2½ minutes, stirring constantly so the mixture does not catch and burn on the bottom. Pour the caramel onto the biscuit base and return to the fridge while you make the filling.
CHOCOLATE CHEESECAKE FILLING:
Put the chocolate into a clean heatproof bowl and melt until smooth – I usually do this in 30-second bursts in the microwave but you can also set the bowl over a pan of simmering water over a low heat (bain-marie). Leave the chocolate to cool for 5 minutes.
In a large bowl, add the soft cheese, vanilla extract and icing sugar and whisk until smooth. Pour in the melted chocolate and whisk again until smooth. Finally pour in the double cream and whisk again until thick. (Alternatively, whip the cream separately and then fold through the cream cheese and chocolate mix.) Once thickened, reserve 2–3 heaped tablespoons of the mixture and spread the rest on top of the caramel layer.
Use the leftover mixture to pipe 12 swirls on top of the cheesecake and then add a mini shortbread bite to each one. Finish by sprinkling over some chocolate curls and shortbread crumbs. Leave the cheesecake to set in the fridge for at least 6 hours, or preferably overnight.
Once set, remove from the tin and serve!
The caramel can be made with caster sugar for a lighter flavour and colour, or soft dark brown sugar for a deeper treacle flavour. The biscuit base can be made with digestives, or even flavoured with 25g cocoa powder added to the biscuits when mixing.
Extracted from Jane's Patisserie by Jane Dunn (Ebury Press) Photography by Ellis Parrinder.
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