In the spirit of Valentines last weekend, I took comfort in Jamie’s Comfort Food and made his Molten Cheesecake. It has taken me forever to post it as I have lived in work, but it is superrrrrrrr good and also super bad for you which this weekend, was extra needed.
In case you don’t have your hands on Jamie’s book (you should, btw), then here is what you need:
300g marshmellows
175g unsalted butter
250g dark chocolate digestives
100g Hobnobs
2 vanilla pods (I cheated and used vanilla essence as I couldn’t find any pods anywhere)
100g caster sugar
900g full fat cream cheese (I used good old Philly, and lots of it)
125g soured cream
2 large eggs
FOR THE SAUCE –
250g raspberries (I used strawberries as they are my fav)
50g caster sugar
1 lemon & 1 tsp balsamic vinegar
THE HOW –
1. Pre-heat that oven to 170 degrees and grease a loose-bottom cake tin.
2. Melt the butter in a pan and finely crush all the biscuits (THIS TAKES FOREVER) Once all crushed, add to the butter and mix together. Lightly press it all into the base of your tin and try not to eat it all when having a cheeky taste. Stick in the oven for 10 mins, remove and leave to cool.
3. Add the vanilla, sugar, cream cheese and soured cream into a mixing bowl and beat well with an electric whisk until super fluffy and creamy. Add your eggs one at a time. Amateur tip: you don’t want too many air bubbles because this causes your cheesecake to crack later on!
4. Once smooth, pour your vanilla cheese mix onto the biscuit base and stick in the oven for 40 minutes or until lightly golden. I’m always so unsure on how to tell if it was ready to get out but as long as the sides are slightly set then you should be good to go.
5. Making the berry sauce is super easy and so good. I even re-made some yesterday for pancakes!. Blitz your berries, sugar, a squeeze of lemon juice and balsamic vinegar all in a blender. I used my Breville blender as it’s so good for juicing. Tweak to taste and pour in a nice jug ready to pour over your cheesecake.
6. Once the cheesecake is out of the oven, leave to cool. I only left mine for 30 minutes before placing it in the fridge – It probably would have set a lot quicker, if I had left it to cool a little longer. It should take at least 4 hours for your cheesecake to set. By this time, it was late and I’m a pensioner so I left it in the fridge overnight which did it wonders. Cheesecake Heaven.
7. When ready to serve, stick your marshmallows on the top of the cake and stick under the grill for 3-5 mins. Keep a good eye on it as you don’t want it to burn. I decided against a million marshmallows as my family aren’t huge fans but it does taste so insane so a few more marshmallows would have done the job.
8. Run a palette knife around your tin and release your cheesecake. Pour over your berry sauce and TA-DA, Jamie’s Molten Cheesecake. Enjoy!
Cheesecake is such a winner and this is the ultimate definition of ‘comfort food’. Can be altered in so many ways the added melted marshmallows upon serving is a dream. Until next time, I need comforting.
lovelove,
R.
thehouseonthegreen 