I have to say I’m blown away by this one, I will not try to be modest, it really is one of the best cheesecakes I’ve ever made.  I saw a recipe on mojewypieki.com, but did not follow it all the way, the glaze on top is Gregg Wallace’s toffee sauce, with a pinch of sea salt.  I only had one slice of the cake- Lisa is bringing her mum over for coffee later, but I know it will not last beyond tomorrow evening. Which is fine, because the next in line in black forest cake, Florek’s request for his birthday followed by our wedding the day after.  I also have duck ragu slow cooking on the stove, lots happening in Oluta’s kitchen.

So the cake itself sits on a base made of 125 g of crushed digestive biscuits blitzed with 40 g of melted, salted butter. Salted butter really makes a difference here, I love it.  Having visited Polish deli yesterday I was able to use some great quality quark cheese, still lots left. I used 350 g of the cheese, 60 ml of double cream, 3 whole eggs, 4 tbsps of vanilla sugar ( Dorota’s recipe called for more, I thought white chocolate will do the job nicely), 100 g of melted white chocolate and a splash of vanilla extract- all this worked by kitchen aid, not for too long. According to Dorota, too much air in the cheesecake makes it rise too much in the oven.  I poured it onto the base, secured it additionally by some alu foil and baked it for about an hour in 160 degrees- in a water bath.

After it cooled I generously poured toffee sauce all over- 150 g of double cream, 75 g of brown sugar, 25 g of salted butter and a pinch of sea salt, all heated up. Finished with chopped, roasted peanuts. 10 out of 10, standing ovation and sending myself some flowers. 🙂