Layered up with a smooth chocolate ganache, a creamy cheesecake mix and salted caramel layer, all you need is crumbly shortbread fingers for dipping. No spoons required.
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Yields:
8
Prep Time:
10 mins
Cook Time:
5 mins
Total Time:
15 mins
Ingredients
225 ml double cream
100 g dark chocolate
200 g salted caramel sauce (we used Bonne Maman)
150 g full fat cream cheese
1/2 tsp. vanilla paste* We used GH Pantry Partner LittlePod
3 Tbsp. icing sugar
Shortbread fingers, to serve
Directions
Step 1Make the ganache layer first. Heat 75ml of the cream in a small saucepan until just steaming. Break the chocolate up into small pieces in a glass bowl and pour the heated cream over it. Allow to sit for 2min before stirring to melt and combine. Set aside to cool.
Step 2Meanwhile, spread the salted caramel sauce evenly across the base of an 18-20cm decorative pie tin or plate. Pop it in the fridge while you beat the cream cheese with the vanilla and icing sugar in a bowl until smooth.
Step 3In a separate bowl, whip the remaining double cream until you have soft peaks, then fold it through the cream cheese mix. Spoon it over the caramel layer and smooth.
Step 4Once the ganache has cooled for 10min, spread it over the top of the cheesecake layer. Place in the fridge to cool for 10-15min, then serve alongside the shortbread fingers for dipping.
GH TIP
If the ganache splits, simply add a tbsp of just-boiled water and whisk in until glossy and smooth again.
Linzi joins the Good Housekeeping team as Kitchen Manager, looking after the brand-new, state-of-the art test and demo kitchens based in the heart of Leicester Square. With over a decade of experience producing food content for leading brands, she’s won awards for her recipes, battled Christmas dinners in July, and spent a lot of time pondering the next big food trend (no more pistachio, please!) Originally from the North East of Scotland, she lives in West London with her Italian husband and twin daughters, feeding them a variety of haggis and ragu - depending on the mood!
