California Prunes Cheesecake with Caramel Sauce
Makes: 4 servingsPrep Time: 60 minutesCook Time: 20 minutes
- 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
For the base:
- 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.
- 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).
- 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:
- Pour the sugar and water into a saucepan; stir until you have dissolved the sugar, then cook until you get a golden caramel.
- Remove the saucepan from the heat and add the hot cream, mix, add the butter and finally, the Maldon salt flakes.
- Set aside.
For the California Prune sauce:
- Pour the rum, water and California Prunes into the bowl of an immersion blender, then blend until you get a smooth, lump-free cream.
- Set aside.
For the cream:
- Soak the gelatin in very cold water for about 10 minutes, until it becomes soft.
- Meanwhile, cut the California Prunes into 4 pieces each and keep them aside.
- In a large bowl, mix the soured cream, fresh double cream, mascarpone, cream cheese, sugar, vanilla with a whisk until smooth.
- Drain the gelatin and put it in a small bowl, then in the microwave for 15 seconds.
- When it is melted, let it cool and then add it to the cream, stirring to mix it well.
- At this point, add the chopped California Prunes as well.
- Pour the cream into the cake tin.
- Pour the two sauces onto the surface of the cheesecake, forming threads.
- Use a fork to turn the two sauces, mixing them into the cream, and making a spiral pattern on the surface.
- Finish by sprinkling 5-6 pieces of California Prunes on the surface of the cheesecake.
- Refrigerate the cake for at least 3-4 hours.
- 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!