Back-To-Front Baked Cheesecake

Name: Back-To-Front Baked Cheesecake
Cuisine: European, British
Ingredients: 900 grams full-fat cream cheese; 200 grams caster sugar; 150 millilitres sour cream; 3 tablespoons plain flour; 3 medium eggs (beaten); 2 teaspoons vanilla bean paste; butter (for greasing); 50 grams butter; 170 grams set honey; 300 millilitres double cream; ½ teaspoon salt; 150 grams digestive biscuits (roughly crushed); 75 grams unsalted butter; 30 grams demerara sugar; 50 grams dark chocolate (chips or chunks); 50 grams toasted hazelnuts (roughly chopped)

Instructions

A simple baked cheesecake is one my favourite desserts. It can sit in the fridge and be enjoyed over the course of a week, and that ultimate slice is the best slice of all. But sometimes I feel short-changed by the base. It’s nice enough, but often I want something more. So here I’ve baked a cheesecake without any base at all, and instead topped it with honey salted caramel and a chocolaty tiffin mixture. It’s essentially a flipped-over version of the classic, but in my opinion all the best cakes are a little back to front!

Updated at: Fri, 28 Mar 2025 15:17:36 GMT