From Donuts to Delirium

Well, here it is. I’ve made my first cheesecake. With all the lovely cheesecake challengers by my side, I could not whimp out. I love proving to myself that I could do something that I didn’t really think I was capable of. I am so guilty of just saying to myself that something is too hard and not attempting it. Doing these challenges forces me out of that bad habit, and I love that. Making this cheesecake wasn’t as bad as I thought, but I won’t kid you, it was a lot of work. There was nothing here that was particularly difficult, the process was just messy and time consuming. I divided this into a two day project. On the first day I made the biscuit base and the cheesecake filling. On the second day I made the caramel sauce and the caramelized macadamias. I totally followed the recipe excpet that I baked my cheesecake in a square pan. I thought it would be nice to have little cheesecake squares. I cut the cake into pieces before I added the topping. I think that was a good idea, as I didn’t have to worry about messing up the topping once I cut into it. It also made each square seem all the more individual.

I was pleased with the way the cheesecake came out except for one thing: I expected the cake to be much higher. The cheesecake filling was only about an inch and half or so thick (although it looked a lot more substantial once the topping was added on). At the Ottolenghi restaurants the cake is at least double the height (as per most traditional cheesecakes). For that reason I might suggest making double the filling by at least 50%, while keeping the measurements for the base the same.

But now for the important question: would I make this recipe again? I am definitely going to try my hand at making cheesecake again, but in all honesty, I don’t think it will be with this recipe. This cake was a little too involved for me. This is not an every day cake that I’d keep in my fridge. The temptation would be too great, and the thighs would get too wide… waaaaaaaaay too wide. I actually figured out the calories for this sucker, and trust me, you don’t want to know! It was, I am happy to tell you, a very accurate representation of the taste of the one they serve at the restaurant, but for me, its a psychological thing. Although completely delicious, it tastes better when someone else has made it for me .  I practically had to remodel my kitchen afterwards (and that’s never fun)–thank goodness Mr P didn’t see my kitchen in all its post apocalyptic glory. He would have freaked!

A big hug and kiss to all the cheesecake challengers! Isn’t it the coolest thing that even though we live so far away, we were able to share this experience together? I wonder if we will all deliver our “food babies” at the same time . Be sure to have a gander at all of their awesome efforts!

Stevie from Weird Combinations, my Cheesecake Challenge co-host

Tammy from Il Dolce Bacio

Liz from Tip Top Shape

Reenie from Cinnamon Spice & Everything Nice

Nanzeen from Coffee and Crumpets

Vanessa from Sweet Artichoke

Ros at The More Than Occasional Baker

Amanda, The Glamorous Glutton

Ottolenghi Macadamia Nut and Caramel Cheesecake

Directions:

Preheat the oven to 140ºC/Gas Mark 1. Lightly grease a 20cm spring form cake tin and line the base and sides with baking parchment.

To make the base, whiz the biscuits to crumbs in a food processor (or put them in a plastic bag and bash with a mallet or rolling pin). Mix with the melted butter to a wet, sandy consistency. Transfer to the lined tin and flatten with the back of a tablespoon to create a level base.

To make the cake batter, put the sugar and cream cheese in a mixing bowl. Slit the vanilla pod length-ways in half and, using a sharp knife, scrape the seeds out into the bowl. Whisk by hand, or more easily with an electric mixer, until smooth. Gradually add the eggs and soured cream, whisking until smooth.

Pour the cake mixture over the biscuit base and place in the oven. Bake for about 60 minutes, until set; a skewer inserted in the centre should come out with a slightly wet crumb attached. Leave to cool at room temperature, then remove the side of the tin. Transfer the cake to a cake board or plate – but you can serve from the tin base if that proves tricky. Now chill the cake for at least a couple of hours.

To prepare the nut topping, scatter the nuts over a baking sheet and roast in the oven at 140ºC/Gas Mark 1 for about 15 minutes, until golden. Remove from the oven and set aside. Line a baking tray with baking parchment.

Place the sugar in a saucepan with a very thick base (it is important that the layer of sugar is not more than 3mm high in the pan, so choose a large one). Heat the sugar gently until it turns into a golden-brown caramel. Do not stir it at any stage. Don’t worry if some small bits of sugar don’t totally dissolve.

Carefully add the toasted nuts and mix gently with a wooden spoon. When most of the nuts are coated in caramel, pour them on to the lined tray and leave to set. Break bits off and chop them very roughly with a large knife. It’s nice to leave some of the nuts just halved or even whole.

To make the sauce, put the butter and sugar in a thick-bottomed saucepan and stir constantly over a medium heat with a wooden spoon until it becomes a smooth, dark caramel. The butter and sugar will look as if they have split. Don’t worry; just keep on stirring. Once the desired colour is reached, carefully add the cream while stirring vigorously. Remove from the heat and leave to cool.

To finish the cake, dust the edges and sides with plenty of icing sugar. Spoon the sauce in the centre, allowing it to spill over a little. Scatter lots of caramelised nuts on top. The cheesecake will keep in the fridge for 3 days.