This recipe was born out of a biscuit recipe gone wrong. The biscuits were dry and unpalatable but I didn’t want to throw them away so I wanted to use them in a cheesecake. Then, I saw a recipe for a sugar tart in the French blog Amuse Bouche by Sylvie Ait-Ali. Her recipe itself is a take on the North of France speciality made of a brioche base and a sugar and cream topping. She used a sweet pastry instead of the brioche whereas I used my biscuits and some butter as a base. Then, she used the cream and sugar topping but I thought it would be too rich and I had some Philadelphia in the fridge so to stay in the cheesecake theme, I used it to replace the cream. Thus was born my cheesecake/sugar tart and I was very please with the outcome. It’s better to eat it the next day to let the flavours of the brown sugar develop. It’s sweet but not overly and it’s got a nice hint of molasses flavours . It also marries great contrasting textures between the creamy, almost fudgy topping and the crunchy base.
Inspiration: Amuse bouche
210g soft brown sugar (or muscovado)
- Preheat the oven 180C.
- Melt the butter 3min30/70C/speed 2.
- Add the biscuits in the TM bowl and crush 3 sec/Turbo speed.
- Tip out into a sprinform tin (20 cm), make sure the base of the tin is turned upside-down so you can slide it out easily after the cheesecake is cooked. Refrigerate the base while making the topping.
- Use a spoon to press down the biscuits to evenly spread them around the tin like a pastry (see picture)
- To make the topping, mix the butter 3 sec/speed 5, then melt 3 min/70C/speed 2.
- Add all the other ingredients and mix 5 sec/speed 6, scrape down with the spatula and mix again 10 sec/speed 4.
- Pour onto the base and bake for 20 min (you will have some topping leftover, so just pour it into ramequins and bake with the cheesecake for 10 min only).
- Leave for 12 hours minimum in the fridge before tasting for better flavours.