Friday, 12 November 2010
Dulce de Leche Cheesecake Squares
Smitten Kitchen and Annie's Eats. It consists of a base of crushed digestives and butter (about 80g and 40g respectively) baked in a foil-lined 8" square square tin for 10 mins. Whip up 250g of mascarpone, a tin of Nestle Caramel, 60ml of single cream and two eggs. Pour this over the cooled base, and bake, prefereably in a bain marie at around 160 degrees for 35 minutes. Chill well, then top with a 'glaze' of 100g dark chocolate, not too bitter, 50g butter and 2 teaspoons liquid glucose, gently melted together and poured over the top. When set, cut with a sharp long-bladed knife, dipped in hot water and wiped after each cut, to give dinky bite-sized portions. This recipe yielded 36 squares, so great for gifts, buffets, after-dinner treats.