California Prunes Cheesecake with Caramel Sauce
image/svg+xml Recipes California Prunes Cheesecake with Caramel Sauce

California Prunes Cheesecake with Caramel Sauce

Courtesy of California Prunes

Ingredients

  • For the base: 300g biscuits of your choice
  • 150g butter
  • 1tsp ground cinnamon
  • 1 large pinch salt
  • For the cream: 350ml fresh double cream
  • 180m soured cream
  • 300g cream cheese
  • 300g mascarpone cheese
  • 180g caster sugar
  • 20g gelatin
  • 1 vanilla pod
  • 150g diced California Prunes
  • For the California Prune sauce: 50g California Prunes
  • 10ml white rum
  • 50m water
  • For the salted caramel sauce: 40ml fresh double cream
  • 40g sugar
  • 20m water
  • 30g butter
  • 1g Maldon salt

Cooking steps

For the base:

1

Finely chop the cookies with a cutter (or put them in a plastic food bag and mash them with a meat grinder or rolling pin), then add the melted butter, salt and ground cinnamon.

2

Mix the ingredients and then pour the mixture into a greased cake tin, the bottom of which you will have lined with parchment paper and the sides lined with a strip of acetate (if you don’t have it, use parchment paper).

3

Level the mixture with the back of a spoon, then put the pan in the refrigerator for at least half an hour so that the base firms.

For the salted caramel sauce:

1

Pour the sugar and water into a saucepan; stir until you have dissolved the sugar, then cook until you get a golden caramel.

2

Remove the saucepan from the heat and add the hot cream, mix, add the butter and finally, the Maldon salt flakes.

3

Set aside.

For the California Prune sauce:

1

Pour the rum, water and California Prunes into the bowl of an immersion blender, then blend until you get a smooth, lump-free cream.

2

Set aside.

For the cream:

1

Soak the gelatin in very cold water for about 10 minutes, until it becomes soft.

2

Meanwhile, cut the California Prunes into 4 pieces each and keep them aside.

3

In a large bowl, mix the soured cream, fresh double cream, mascarpone, cream cheese, sugar, vanilla with a whisk until smooth.

4

Drain the gelatin and put it in a small bowl, then in the microwave for 15 seconds.

5

When it is melted, let it cool and then add it to the cream, stirring to mix it well.

6

At this point, add the chopped California Prunes as well.

To assemble:

1

Pour the cream into the cake tin.

2

Pour the two sauces onto the surface of the cheesecake, forming threads.

3

Use a fork to turn the two sauces, mixing them into the cream, and making a spiral pattern on the surface.

4

Finish by sprinkling 5-6 pieces of California Prunes on the surface of the cheesecake.

5

Refrigerate the cake for at least 3-4 hours.

To serve:

1

When the cheesecake is firm, remove it from the pan, remove the acetate and parchment paper and place it on a serving dish. Cut it into slices and enjoy!

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