California Prunes Cheesecake with Caramel Sauce

Makes: 4 servingsPrep Time: 60 minutesCook Time: 20 minutes

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

DIRECTIONS

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!

AUTHOR

Sonia Peroncai