Prue Leith showcased delicious cheesecakes with caramelised white chocolate filling and blackcurrant jelly for today’s technical challenge on The Great British Bake Off.
The ingredients for the biscuit base: 30g plain flour, pinch of salt, 30g porridge oats, 30g caster sugar, 50g unsalted butter and 35g runny honey.
For the blackcurrant jelly: 2½ platinum-grade gelatine leaves, 150g blackcurrants, fresh, or frozen and defrosted and 50g caster sugar.
For the caramelised white chocolate: 170g white chocolate, chopped.
For the filling: 135g full-fat cream cheese, 1 egg, 1 egg yolk, 1 tsp cornflour, sifted and 100ml double cream.
For the chocolate decoration: 100g white chocolate, chopped.
To decorate: 125ml double cream, ¼ tsp vanilla extract, 2 tsp icing sugar, sifted and 6 blackcurrants and blackcurrant leaves (optional).
See recipes by Prue in her book titled: Prue: My All-time Favourite Recipes
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