Pair with
Jack Daniels Single Barrel Select. A long and soothing taste with notes of rich toffee and caramel touched with cinnamon.
Ingredients
1 tbsp golden syrup
55g spread
175g digestive biscuits, finely crushed
2 tbsp cocoa powder
500g light cream cheese
397g Carnation® Sweetened Condensed Milk
300g dark chocolate, melted
3 eggs, beaten
2 tsp vanilla extract
Method
- Preheat the oven to 180C. Double-wrap the outside of a 20cm (8in) spring-form cake tin with cling film.
- Heat the golden syrup and spread in a saucepan until melted. Stir in the crushed biscuits and cocoa until combined. Tip into the prepared tin and spread out evenly with the back of a spoon, pressing down well. Chill for 10 mins.
- Beat the cream cheese until soft. Gradually whisk in the condensed milk, melted dark chocolate, eggs and vanilla extract until smooth. Pour over the set biscuit base. Sit the cheesecake in a roasting tin.
- Pour boiling water into the tin until it comes halfway up the side of the cake tin. Bake in the centre of the oven for 1 hr. Turn the oven off, without opening the door, and leave for 1 hr to set.
- Cool and chill for 4 hrs or overnight. Remove from the tin and cut into 15 slices.
