Cheesecake – Hannah Miles

The cheesecake is perfect to serve for afternoon tea or morning coffee but also makes an indulgent dessert served with scoops of vanilla ice cream and hot chocolate sauce. As with all brownie recipes, feel free to add additional ingredients – omit the nuts if you wish, and add chocolate chips and orange zest for the perfect chocolate orange treat.

100 g/7 tablespoons butter 150 g/5½ oz. dark chocolate 100 g/½ cup caster/white sugar 100 g/½ cup soft dark brown sugar 2 eggs 1 teaspoon vanilla extract 80 g/scant ⅔ cup plain/all-purpose flour, sifted 50 g/½ cup chopped pecans 150 g/⅔ cup cream cheese 160 ml/⅔ cup sour cream 50 g/¼ cup caster/white sugar 1 teaspoon vanilla bean paste 2 eggs 30 g/scant ¼ cup plain/all-purpose flour, sifted 125 g/4½ oz.

dark chocolate, chopped a 23-cm/9-inch round springform cake pan, greased and lined Preheat the oven to 180°C (350°F) Gas 4. To prepare the brownies, melt the butter and chocolate in a heatproof bowl set over a small pan of simmering water, taking care that the bottom of the bowl does not touch the water. Stir until melted, then leave to cool. In a large mixing bowl, whisk together the sugars and eggs with the vanilla until doubled in size and the mixture is very light and creamy.

Slowly pour in the cooled melted chocolate mixture, whisking all the time. Fold in the flour and nuts, then pour into the prepared cake pan. For the cheesecake topping, whisk together the cream cheese, sour cream, sugar, vanilla, eggs and flour until smooth, then stir through the chopped chocolate. Place large spoonfuls of the cheesecake mixture at intervals on top of the brownie mixture. Swirl the cheesecake and brownie mixtures together with a round-bladed knife to create swirled patterns.

Bake the cheesecake in the preheated oven for 40–45 minutes until a crust has formed on the brownie and the cheesecake mixture is set. Allow to cool before serving. 1kitap1.com/en sticky toffee pudding cheesecake I don’t know anyone who doesn’t love sticky toffee pudding. It is one of those desserts that when you see it listed on a menu, you know you have no choice but to order it.

To Gregg Wallace and John Torode, Masterchef Judges extraordinaire and lovers of a good buttery biscuit base! DESIGN, PHOTOGRAPHY AND PROP STYLING Steve Painter EDITOR Rebecca Woods HEAD OF PRODUCTION Patricia Harrington ART DIRECTOR Leslie Harrington EDITORIAL DIRECTOR Julia Charles FOOD STYLIST Lucy McKelvie FOOD STYLIST’S ASSISTANT Ellie Jarvis ILLUSTRATIONS Tinckelly Illustration INDEXER Hilary Bird First published in 2013 by Ryland Peters & Small 20–21 Jockey’s Fields London WC1R 4BW and 519 Broadway, 5th Floor New York, NY 10012 www.rylandpeters.com 10 9 8 7 6 5 4 3 2 1 Text © Hannah Miles 2013 Design, illustrations and photographs © Ryland Peters & Small 2013 Printed in China The author’s moral rights have been asserted.

All rights reserved. No part of this publication may be reproduced, stored in a retrieval system or transmitted in any form or by any means, electronic, mechanical, photocopying or otherwise, without the prior permission of the publisher. EISBN: 978-1-84975-679-2 ISBN: 978-1-84975-352-4 A CIP record for this book is available from the British Library. US Library of Congress CIP data has been applied for. NOTES • All spoon measurements are level unless otherwise specified. • All eggs are large (UK) or extra large (US), unless otherwise specified.

Uncooked or partially cooked eggs should not be served to the very old, frail, young children, pregnant women or those with compromised immune systems. • When using cling film/plastic wrap in the oven, make sure you use a brand which is heatproof and suitable for this purpose. • Ovens should be preheated to the specified temperatures. We recommend using an oven thermometer. If using a fan-assisted oven, adjust temperatures according to the manufacturer’s instructions.

1kitap1.com/en contents introduction classic cheesecakes fruity cheesecakes candy bar cheesecakes gourmet cheesecakes party cheesecakes around the world cheesecakes index acknowledgments 1kitap1.com/en introduction Cheesecake, käsekuchen, tarta de queso, gâteau au fromage – however you know this delicious dessert, one thing is certain, the humble cheesecake has universal appeal. Almost every country in the world has its own cheesecake tradition and they are one of the world’s oldest desserts, with records dating cheesecakes back even as far as 200 BC. Quite frankly, I don’t know anyone who doesn’t love a slice of a good cheesecake!

This book contains a wide variety of flavours and styles of cheesecake with something for every taste. For those who like rich indulgent cheesecakes, why not try the Rocky Road Cheesecake on page 61 or the Peanut Brittle Cheesecake on page 58, both decorated with indulgent candy toppings. For the more flavour adventurous of you, the Salty Honey Cheesecake on page 84 or the Toasted Marshmallow Cheesecake Pie on page 118, are both quirky but utterly delicious!

This is a short excerpt from the opening of “” by Unknown, quoted for review and introduction purposes. All rights belong to the copyright holders.

Book Information

• Unique ID: cea96ba3fbe0427d
• File Extension: .pdf
• File Size: 6,957,776 bytes (6.635 MB)
• Title: –
• Author: Unknown
• ISBN: 9781849756792, 9781849753524
• Pages: 235
• Language: English (en)

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