muscovado & pecan cheesecake with a cinnamon biscuit base, salted caramel & baileys cream

Growing up I was sceptical of any ‘cake’ originating from cheese but as I get older and wiser I have come to the conclusion that cheesecake is GOOD.  Whilst this ultimate comfort food can be dressed up to grace the tables of high society it is equally at home on a kitchen table surrounded by squabbling children fighting over the last slice, something I know I am guilty of.  Cheesecake is a sensory delight, from the creamy crumble in its texture to the contrast of sweet and sour and the gentle crunch of the biscuit base.  All in all, it’s a heavenly party in your mouth, so grab a fork and tuck in.

Serves 10, 40 mins, 25 mins cooking
Skill Level: Easy

• 250g digestive biscuit
• 80g butter, melted
• 1 tsp cinnamon
• 750g full fat cream cheese
• 150g dark muscovado sugar
• 60g pecans, finely chopped
• 1 egg, beaten

​For the salted caramel:

• 200g granulated sugar
• 20ml water
• 60ml double cream
• 25g salted butter
• 1 tsp rock salt

For the pecan praline

• 50g pecans
• 100g granulated sugar

For the Baileys cream

• 300ml double cream
• 3 tbsp icing sugar
• 25ml baileys

 

1. Preheat the oven to 180C/160C fan/gas 4. Butter and line a 22cm springform tin with baking parchment.
2. Whizz the biscuits in a food processor until they resemble a fine crumb. Alternatively, place them in a plastic bag and bash them with a rolling pin.  Mix in the cinnamon and melted butter and press down firmly into the base of the tin.  Bake in the oven for 10mins until golden then leave to cool fully.  
3. Meanwhile, with a wooden spoon gently beat the cream cheese to loosen it. Mix in the sugar and pecans until smooth.  Add the beaten egg and pour over the biscuit base.  Bake in the oven for 20-25mins until a skin has formed on top and the batter has a gentle wobble.  Leaving the cheesecake in the oven allow it to cool to room temperature, this will prevent any craters from forming in the batter.  Cover with cling film and place in the fridge to set up for at least 1hr, or up to 24hrs (it gets denser the longer you leave it).
4. In the meantime, make the caramel. Dissolve the sugar and water over a medium heat until it turns clear.  Swirl the pan to distribute the heat, if you stir it the sugar will crystallise.  When the sugar turns a golden, remove from the heat and carefully pour in the cream and butter.  Stir to combine then cool fully.  Season to taste with salt.  
5. To make the praline, grease a baking tray with oil. Gently heat the sugar in a frying pan until it has caramelised, pour onto the baking tray over the pecan.  When it is firm turn out onto a chopping board and roughly chop.
6. Whip up the cream and icing sugar until fluffy, if it is over beaten add a drop of milk to the mixture to loosen it. Stir through the Baileys and taste to check the sweetness, adjust accordingly.
7. To assemble, cut the cheesecake into 10 slices. Drizzle with caramel, place a blob of cream on the top and sprinkle with the pecan praline.  Enjoy!

Tips: Double up the caramel mixture and pour it over the top of the cheesecake to create a glossy caramel layer.