Bake of the Week: Hot Cheesecakes with a Naughty Topping

THESE cheesecakes are a little different as they’re baked and served when they’re still warm.

And, yes, what you’re thinking is absolutely right – they’re delicious. They’re taken from Tom Daley’s book, Tom’s Daily Plan. It’s published by HQ, HarperCollins.

Quantities given here serve two, which we reckon is just not enough. Double them to make sure you aren’t left pining for more!

You’ll need

45g digestives

20g melted butter

1 large egg, separated

115g full-fat cream cheese

1 tbsp runny honey

1 tsp cornflour

1 tsp vanilla extract

For the topping

fresh raspberries,

28g Daim bar, smashed, or 15g dark chocolate

Method

Preheat the oven to 170°C/150°C Fan/gas mark 3/325F. Whizz the digestive biscuits in a food processor to make fine crumbs or crush in a bag with a rolling pin. Tip them into a bowl, then stir in the melted butter and mix well. Divide the mixture between two 150ml ramekins.

Put the egg white in a clean bowl and whisk with an electric hand whisk or balloon whisk until it just holds its shape. The balloon whisk takes a little longer than an electric whisk but it’s great upper arm exercise!

In a separate bowl, whisk the cream cheese, honey, egg yolk, cornflour and vanilla extract, using the same whisk – no need to wash it – until smooth.

Add a spoonful of the egg white to the cream cheese mixture and fold together. Add the remaining egg white and fold in until smooth.

Divide the cream cheese mixture between the ramekins. Place on a baking tray and bake them in the oven for 30 minutes until the cheesecake has cooked. Remove from oven and leave to cool for 10 minutes before serving.

Serve topped with raspberries and chunks of Daim bar or dark chocolate.