Kelis: Cappuccino Cheesecake  with Gingernut Base and Dulce de Leche Topping Recipe

Kelis: Cappuccino Cheesecake with Gingernut Base and Dulce de Leche Topping Recipe

 
  1. List Of Ingredients
  2. For the base
  3. 75g unsalted butter, melted, plus more cold butter for greasing the tin
  4. 250g chocolate or gingernut biscuit crumbs
  5. 100–175g granulated sugar (depending on desired sweetness)
  6. For the filling
  7. 500g cream cheese, softened at room temperature
  8. 450g mascarpone cheese, softened at room temperature
  9. 250g caster sugar
  10. 3 medium eggs
  11. 60ml brewed espresso, cooled to room temperature
  12. 2 heaped tablespoons plain flour
  13. 1 vanilla pod
  14. For the topping
  15. 1 x 400g can sweetened condensed milk, label removed
  16. 90g dark chocolate (45–60 per cent cocoa) chips
  17. Sea salt flakes for sprinkling
  1. Serves 8–10

Method

1. To make the base, position a shelf in the centre of the oven and preheat to 180°C/gas mark 4. Grease the inside of a 20 or 23cm springform tin. Wrap the outside of the pan with foil (this keeps water from leaking into the cheesecake when you bake it in a bain-marie).

2. Stir the biscuit crumbs, melted butter and sugar together in a medium bowl to combine. Press the crumb mixture to cover the base and up the sides of the prepared tin. Bake for 10 minutes and set aside to cool.

3. To make the filling, combine the cream cheese mascarpone and sugar in the bowl of a stand mixer fitted with the whisk attachment. Cream on a medium-high speed until the mixture is light and fluffy and no lumps remain, stopping to scrape down the sides of the bowl with a rubber spatula every 2–3 minutes. Add the eggs one at a time, mixing on a medim speed after each addition until they’re incorporated. Add the espresso and flour and mix on a medium speed to combine. Split the vanilla pod down the middle with a paring knife and scrape the seeds into the bowl. Mix on a medium speed until all of the ingredients are blended.

4. Put the springform tin in a baking dish and pour water 2.5cm up the sides of the tin. Pour the filling mixture into the pre-baked base, smooth the top and bake for 80–90 minutes until a skewer inserted into the centre comes out clean. (It will jiggle when you shake the tin; it sets as it cools.) Set aside in the bain-marie to cool to room temperature. Remove from the bain-marie, discard the foil and refrigerate for at least 3 hours.

5. Meanwhile, put the unopened can of condensed milk in a saucepan of water. Boil the can for 3 hours, making sure the can is submerged at all times. Remove the can and set it aside to allow the dulce de leche to cool for about 10 minutes in the can. It should be room temperature when added to the cheesecake.

6. When ready to serve, run a knife around the edges of the springform tin to loosen the cheesecake crust from the sides. Unlatch the tin and carefully remove the sides. Spread half of the dulce de leche over the top, sprinkle the chocolate chips around the edges and sprinkle with sea salt. Slice and serve chilled.