You’re gonna back after all

German chocolate cheesecake


100 gr/1 lb. 5 oz. HobNobs or graham crackers
75 – 100 gr/ 3/4 – 1 stick of unsalted butter, melted
800 gr/1 lb. 12 oz. cream cheese
225 gr/1 cup plus 1 tablespoon caster/superfine sugar
2 eggs
50 gr/ 1/2 cup plus 1 tablespoon cornflour/cornstarch
250 ml/1 cup whipping cream
1 teaspoon vanilla extract

For the topping
1 recipe of fudge icing (recipe follows)
100 gr/4 oz. storebought dulce de leche
5 tablespoons soft shredded coconut (Baker’s Angels Flake), lightly toasted
75 gr/2/3 cup pecan halves, lightly toasted and crushed
melted dark chocolate, for drizzling

For the Fudge icing
250 ml/1 cup whipping cream
65 gr/ 3 tablespoons golden syrup
350 gr/12 oz. high-quality dark chocolate (70% cocoa)
1 teaspoon vanilla extract
75 gr/5 tablespoons unsalted butter, cut into cubes and chilled

25-cm/10 inch cake pan, greased and baselined with parchment paper

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