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Caramel Cheesecake with Blackberries & Salted Hazelnut Brittle

This beautiful combination of flavours will delight the senses of the whole family!

Serves: 10

Ingredients:

  • 150g plain sweet biscuits (I like Digestives but any sweet biscuits will do)
  • 60g unsalted butter, melted
  • Murray River Salt Flakes
  • 2 x 225g Bega Original Cream Cheese Block, softened
  • 1 cup panela sugar
  • 3 free-range eggs, separated
  • Zest 1 orange & 1/4 cup juice
  • 1 tsp vanilla bean paste
  • 1 1/2 tbsp cornfl our
  • Driscoll’s Blackberries, to serve
  • Lindt Lindor Balls, to serve

Blackberry Compote

  • 125g punnets Driscoll’s Blackberries
  • 1/ 4 cup freshly squeezed orange juice
  • 2 tbsp maple syrup
  • Salted Hazelnut Brittle, to serve

Method:

  1. Preheat oven to 150°C (130°C fan-forced). Grease the side and line the base of a 20cm springform cake tin with baking paper.
  2. Process the biscuits in a food processor until fi nely crushed. Add the melted
  3. butter and a pinch of Murray River Salt Flakes, and process until combined.
  4. Press the mixture into the base of the prepared tin. Chill until required.
  5. Place the Bega Cream Cheese, panela, egg yolks, orange zest, orange juice and vanilla in a high-speed food processor or blender (I love my trusty Vitamix). Sprinkle over the cornfl our and process the mixture until smooth. Beat the egg whites and a pinch of Murray River Salt Flakes with an electric mixer until soft peaks form. Gently fold the cheese mixture into the egg whites in two batches.
  6. Pour the mixture over the prepared base. Bake for 50–55 mins or until the cheesecake is just cooked in the centre. It will wobble slightly. Turn off the oven and leave the cake to cool with the door closed for 1 hour. Chill for 3 hours or until ready to serve.
  7. To make the blackberry compote, combine the Driscoll’s Blackberries, orange juice and maple syrup in a small saucepan over medium heat. Bring to a simmer, then reduce the heat and simmer gently for 3 mins or until the blackberries start to collapse. Remove the berries with a slotted spoon and simmer the juice for a further few mins until syrupy. Set aside to cool and return the berries to the reduced syrup.
  8. Place the cheesecake on a serving plate and top with the blackberry compote, fresh Driscoll’s Blackberries, Lindt Lindor Balls and brittle shards.

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