What are your thoughts on a baked cheesecake? If you had asked me before I made this recipe I would have favoured non-baked cheesecake every time. Chilled cheesecakes are so much more creamy and less faff in the kitchen.
But, after being ill for a few weeks and binge-watching cooking shows, this recipe from Nadiya Hussain’s television show, Nadiyas Family Favourites, looked too good not to make. Honey salted caramel? YES PLEASE. Despite it needed the extra step of baking it in the oven, baked cheesecakes really aren’t that much more effort AND they are still delightfully creamy. I promise.
Now, you may be wondering why it is upside down. Nadiya explains that we have all had instances where we have tucked into a bit of cheesecake but the biscuit base is so hard to cut, it just goes flying off your plate. Been there. Having the crumbly mixture on top eliminates that problem completely. Make this, and trust me – upside down cheesecakes are the way to go.
This recipe looks complicated but it is in fact incredibly simple, the hardest part is all the waiting around for the cooling down of the cheesecake and then the chilling. First, cheesecake mixture gets whisked, poured and baked. Next caramel is made, but it is an easy peasy caramel, with no melted sugar in sight. Finally, a crumbly biscuit topping is made which is essentially crushing biscuits and combining with butter. Very easy indeed! To make sure you have a scrummy cheesecake by the evening, get up early and bake the cheesecake mixture. By lunchtime, it will be cool enough to place in the fridge and by dinner time it will be ready to assemble!
Ingredients for the cheesecake:
- 900g full-fat cream cheese
- 200g caster sugar
- 150ml tub of sour cream
- 3 tbsp sifted plain flour
- 3 large eggs
- 2 tsp vanilla bean paste
Ingredients for the salted honey caramel:
- 50g butter
- 170g set honey
- 300ml double cream
- 1 tsp salt
Ingredients for the biscuit crumble:
- 150g digestive biscuits
- 75g butter, melted
- handful dark chocolate, chopped (optional)
- handful hazelnuts, chopped (optional)
Method for the cheesecake:
- Line a 20cm round cake tin (not loose-bottomed!) with greaseproof paper and preheat the oven to 160oc
- Make the cheesecake mixture by putting all the ingredients together into a large bowl, whisking until just incorporated (you don’t want to over whisk!) and then pouring into your ready prepared cake tin. Give it a gentle tap on the counter to release any air bubbles
- Bake in the middle of the oven for 1 hour. Once the hour is up, turn the oven off and open the door slightly. Let the oven completely cool down before removing the cheesecake. Once the cheesecake is cold, take out of the tin and place in the fridge to chill for at least a couple of hours
Method for the caramel:
- To make the caramel, place the butter into a medium saucepan and melt on a medium to high heat. Once melted, add the set honey and whisk in so it becomes fully incorporated. Leave to bubble away for 7-10 minutes, stirring occasionally, until it becomes a deep amber colour.
- Once it turns amber, add the double cream and whisk. It will bubble and splutter so be careful! Take off the heat, whisk in the salt then pour into a glass jug. It will start to thicken as it cools.
Method for the biscuit crumble:
- Place the biscuits into a large ziplock bag and bash with a rolling pin until you get rough chunks. You want a mixture of bigger chunks, smaller chunks and crumbs. Place the crushed biscuits into a bowl
- Melt the butter and stir into the biscuit crumbs. At this point, you can also add chopped hazelnuts and chopped chocolate too. Set aside until ready to assemble
- Once the cheesecake has chilled for a couple of hours, you can assemble. Pour the cooled down caramel over the top of the cheesecake (you can always re-heat if it has become too thick). If it pools in the middle, use a pallet knife to smooth out until it drips down the edges
- Pile the crumbly biscuit mixture on the top, making sure to pile it high. It doesn’t have to be too neat!
- Serve chilled and enjoy.