{"id":14755,"date":"2014-04-25T12:05:51","date_gmt":"2014-04-25T11:05:51","guid":{"rendered":"http:\/\/thetalentzone.co.uk\/musictv\/?p=14755"},"modified":"2014-04-25T12:32:43","modified_gmt":"2014-04-25T11:32:43","slug":"toffee-ripple-cheesecake-with-melted-chocolate-by-phil-vickery-recipe-on-this-morning","status":"publish","type":"post","link":"http:\/\/thetalentzone.co.uk\/musictv\/14755\/toffee-ripple-cheesecake-with-melted-chocolate-by-phil-vickery-recipe-on-this-morning\/","title":{"rendered":"Toffee Ripple  Cheesecake with melted chocolate by Phil Vickery recipe on This Morning"},"content":{"rendered":"<p>Chef Phil Vickery makes a delicious cheesecake in the This Morning kitchen. He serves up a toffee ripple flavoured cheesecake with melted white chocolate.<\/p>\n<p>For the base Phil used: 200g rich tea biscuits, 25g cocoa powder and 55g white chocolate, melted.<\/p>\n<p>For the filling: 400g cream cheese, 115g caster sugar, 1tbsp cornflour, 3 medium eggs, whole at room temperature, 3tbsp lemon juice, 1\u00bdtsp pure vanilla extract, 400ml cr\u00e8me fra\u00eeche and 397g can caramel condensed milk.<\/p>\n<p>For the sauce: 300 g frozen blackcurrants, defrosted with juice, 100g castor sugar, about 150mls cold water and squeeze lemon juice.<\/p>\n<p><a href=\"http:\/\/thetalentzone.co.uk\/musictv\/wp-content\/uploads\/2014\/04\/cheesecake.png\"><img loading=\"lazy\" decoding=\"async\" src=\"http:\/\/thetalentzone.co.uk\/musictv\/wp-content\/uploads\/2014\/04\/cheesecake.png\" alt=\"\" title=\"cheesecake\" width=\"570\" height=\"315\" class=\"aligncenter size-full wp-image-14756\" srcset=\"http:\/\/thetalentzone.co.uk\/musictv\/wp-content\/uploads\/2014\/04\/cheesecake.png 570w, http:\/\/thetalentzone.co.uk\/musictv\/wp-content\/uploads\/2014\/04\/cheesecake-300x165.png 300w, http:\/\/thetalentzone.co.uk\/musictv\/wp-content\/uploads\/2014\/04\/cheesecake-200x110.png 200w\" sizes=\"auto, (max-width: 570px) 100vw, 570px\" \/><\/a><\/p>\n<p>To make the base, place the biscuits and cocoa powder into a food processor and blend until fine crumbs, then add the melted white chocolate and pulse well.<\/p>\n<p>Lightly press into the tin making an even layer, then chill well.<\/p>\n<p>In a food processor, blend the cream cheese and sugar until smooth then add the cornflour blend again before adding the eggs, one at a time.<\/p>\n<p>To finish the base, add lemon juice, vanilla and cr\u00e8me fraiche and blend until smooth.<\/p>\n<p>Wrap the base of the chilled tin in foil, tightly and then repeat for a double layer. Place the tin into a roasting dish. Pour the filling onto the biscuit base.<\/p>\n<p>Warm the Caramel, and gently ripple into the batter, in a circular motion, allowing it to fall from a spoon.<\/p>\n<p>Surround the tin with 2.5cm (1\u201d) of very hot water. Bake in the centre of a preheated oven oven at 180C for 45 minutes.<\/p>\n<p>Turn off the oven, without opening the door, and leave for 1 hour to set. Remove to a rack to cool completely, then chill overnight.<\/p>\n<p>Liquidise the blackcurrants, sugar, lemon juice and half the water into a smooth sauce add a touch more water if needed, finally strain through a fine sieve.<\/p>\n<p><script type=\"text\/javascript\"><!--\ngoogle_ad_client = \"ca-pub-0466605792016836\";\n\/* food and drink *\/\ngoogle_ad_slot = \"3648486817\";\ngoogle_ad_width = 300;\ngoogle_ad_height = 250;\n\/\/-->\n<\/script><br \/>\n<script type=\"text\/javascript\"\nsrc=\"http:\/\/pagead2.googlesyndication.com\/pagead\/show_ads.js\">\n<\/script><\/p>\n","protected":false},"excerpt":{"rendered":"Chef Phil Vickery makes a delicious cheesecake in the This Morning kitchen. He serves up a toffee ripple flavoured cheesecake with melted white \n<a class=\"moretag\" href=\"http:\/\/thetalentzone.co.uk\/musictv\/14755\/toffee-ripple-cheesecake-with-melted-chocolate-by-phil-vickery-recipe-on-this-morning\/\"> [...]<\/a>","protected":false},"author":1,"featured_media":14756,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false},"version":2}},"categories":[91],"tags":[166,164],"class_list":["post-14755","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-food","tag-food","tag-this-morning"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"http:\/\/thetalentzone.co.uk\/musictv\/wp-content\/uploads\/2014\/04\/cheesecake.png","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"http:\/\/thetalentzone.co.uk\/musictv\/wp-json\/wp\/v2\/posts\/14755","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/thetalentzone.co.uk\/musictv\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/thetalentzone.co.uk\/musictv\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/thetalentzone.co.uk\/musictv\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/thetalentzone.co.uk\/musictv\/wp-json\/wp\/v2\/comments?post=14755"}],"version-history":[{"count":5,"href":"http:\/\/thetalentzone.co.uk\/musictv\/wp-json\/wp\/v2\/posts\/14755\/revisions"}],"predecessor-version":[{"id":14759,"href":"http:\/\/thetalentzone.co.uk\/musictv\/wp-json\/wp\/v2\/posts\/14755\/revisions\/14759"}],"wp:featuredmedia":[{"embeddable":true,"href":"http:\/\/thetalentzone.co.uk\/musictv\/wp-json\/wp\/v2\/media\/14756"}],"wp:attachment":[{"href":"http:\/\/thetalentzone.co.uk\/musictv\/wp-json\/wp\/v2\/media?parent=14755"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/thetalentzone.co.uk\/musictv\/wp-json\/wp\/v2\/categories?post=14755"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/thetalentzone.co.uk\/musictv\/wp-json\/wp\/v2\/tags?post=14755"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}