There was a blast of snow across the whole Britain before Christmas.
Although it caused a lot of chaos, I really enjoyed the snow as I made a trip to Swansea visiting my brother.
It was a brief but a fruitful trip, we went to Rhossili and Brecon Beacons National Park.
Later, we drove back to Basildon to celebrate Christmas.
I made this after Christmas, I was recovering from the trip so I couldn't made this in time for the Christmas meal.
I found the walnut slightly overtake the taste of vanilla but it matches perfectly with the whisky caramel sauce.
Recipe (6" square):
Baked Vanilla Cheesecake
90g caramelised biscuit crumbs
30g unsalted butter, melted
50g chopped walnuts
Preheat oven at 180C.
Mix the ingredients & press into a 6" springform pan, bake for 15 min.
Remove from heating & set aside for cooling.
300g cream cheese
1/2 vanilla pod, split & seeded
2 tbsp whipping cream
Preheat oven to 150C.
Heat vanilla seeds with whipping cream on slow heat to about boiling, strain to remove large vanilla bits.
In a large bowl, beat cream cheese with sugar until smooth, then combine with vanilla cream.
In another bowl, whisk eggs until fluffy & pale.
Gently fold in the cheese batter, then pour in the prepared pan.
Bake for 30 min and leave to cool inside the oven.
Remove from oven & refrigerate for at least 2 h before serving with warm whisky caramel sauce.
Whisky Caramel Sauce
80g granulated sugar
100g whipping cream, warm
1 - 2 tbsp Scotch whisky, to taste
In a saucepan, heat the sugar until amber brown.
Carefully add the whipping cream, stir to dissolve the caramel.
Remove from heating, add the whisky & set aside for cooling.