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
For the salted caramel:
For the pecan praline
For the Baileys cream
Tips: Double up the caramel mixture and pour it over the top of the cheesecake to create a glossy caramel layer.
Cate is a London based freelance chef, food stylist, recipe writer, tester and home economist. She believes food should be fresh, seasonal, nutritious and a feast for the mind, body and soul.