But since I made Sticky Toffee Pudding last year around the Holidays, I wanted to try a twist on the British classic. Make that two twists: Sticky Toffee Cheesecake and Sticky Toffee Sour Cream Pancakes.
Both are pretty sweet, but tis the season eh? The cheesecake is rich, full and warm with a little bit of bite from the gingersnap crust. The Sour Cream Pancakes are super moist and delightfully satisfying on a cold winter morning. Not to mention, the Bourbon Caramel Sauce that goes on top of both is through-the-roof.
Please enjoy one if not both this Holiday Season.
Sticky Toffee Cheesecake
Makes one 9-inch cheesecake
adapted from spicy ice cream
Ingredients
Cheesecake
• 1 x 250g packets gingersnap biscuits
• 125g butter, melted
• 2 x 250g packets cream cheese at room temp
• 200ml sour cream
• 100g brown sugar
• 1 teaspoon vanilla extract
• 2 eggs at room temp
Sticky Date Mixture
• Melted butter, to grease
• 1 cup chopped de-seeded medjool dates
• 1/3 cup bourbon
• 1 tablespoon vanilla extract
Bourbon Caramel Sauce
• 1 cup pouring cream
• 60g butter, chopped
• 1 cup brown sugar
• 2 tablespoons bourbon
• Big pinch sea salt
Directions
1. Brush a 9 inch spring-form pan with melted butter to lightly grease.
2. Place the biscuits in the bowl of a food processor and process until finely crushed. Add the butter and process until combined. Transfer to the prepared pan and press firmly over the base. Cover with plastic wrap and place in the fridge for 30 minutes to chill.
3. Place the dates and bourbon in a saucepan over low heat and simmer until liquid is absorbed. Place into a food processor with 1 tablespoon vanilla extract and pulse until it becomes a smooth mixture. Set aside.
4. Preheat oven to 320°F.
5. Place the cream cheese, sour cream and brown sugar in the bowl of stand mixer and mix until smooth. Add the eggs and vanilla and mix until well combined.
5. Pour half the cream cheese mixture onto the prepared biscuit base, then spoon in the sticky date filling. Swirl with a skewer and then pour the remaining cream cheese mixture on top.
7. To make bourbon caramel sauce, place the cream, butter, sugar, bourbon and sea salt in a saucepan over low heat and stir until the sugar is dissolved. Increase heat to high, bring to the boil and cook for 5-7 minutes or until thickened. Set aside and allow to cool.
8. Serve with caramel sauce on top. Save the rest of the caramel in the fridge for the pancakes. Reheat the sauce before serving.
Makes 8-10 pancakes
adapted from The Pioneer Woman Cooks
Ingredients
- 7 tablespoons all purpose flour
- 1 tablespoon sugar
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/ 2 teaspoon salt
- 1 cup sour cream
- 2 large eggs
- 1/2 teaspoon vanilla extract
- Chopped Medjool dates to taste, about 1 cup
- Butter
- Caramel Bourbon Sauce from recipe above
Directions
1. Heat a cast iron skillet or griddle over medium-low heat; you want it to slowly get nice and hot.
2. Stir the flour, sugar, baking soda, cinnamon and salt together in the bottom of a medium bowl. Dump the sour cream in on top and stir it together very gently; it’s okay to leave the texture a bit uneven. Whisk the eggs and vanilla in a separate bowl and stir them into the sour cream mixture until just combined. Add in the chopped dates to your liking and fold to incorporate, once again, being careful not to over-mix.
3. Melt about a tablespoon of butter in your skillet or griddle and pour the batter in, a scant 1/4 cup at a time. Cook for about 2 minutes on the first side, or until bubbles appear all over the surface, flipping them carefully and cooking for about a minute on the other side. Repeat with remaining batter.
4. Serve in a stack, topped with the Caramel Borubon sauce. No need for syrup, really.
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