Flapjack cheesecake recipe

This irresistible flapjack cheesecake is made up of a tasty fruity flapjack crust, a vibrant flavourful orange cheesecake filling and a creamy luxurious salted caramel sauce swirl. It’s an explosion of pure deliciousness!

Ingredients: 

For the flapjack crust:

  • 90g salted butter
  • 90g golden syrup
  • 90g light brown sugar
  • 150g oats
  • 25g sunflower seeds
  • 25g pumpkin seeds 
  • 25g sesame seeds
  • 25g dried cranberries 
  • 25g raisins 
  • 25g glacé cherries, finely chopped 
  • 40g dried apricot pieces, finely chopped
  • 25g finely chopped mixed peel
  • 15g candied ginger, finely chopped
  • 25g desiccated coconut

For the orange cheesecake filling: 

  • 246g mascarpone
  • 246g cream cheese
  • 47g golden syrup 
  • 27g light brown sugar 
  • 4 teaspoons finely grated orange zest
  • 40ml freshly squeezed orange juice 

For the salted caramel sauce: 

  • 50g unsalted butter
  • 50g light brown sugar
  • 50g golden syrup
  • 25ml double cream
  • 1/2 teaspoon fine sea salt

Method: 

For the flapjack crust: 

  • Preheat the oven to gas 4, 180°C, fan 160°C. Grease and line the base and edges of a 20cm round baking tin with nonstick baking paper.
  • Put the butter, golden syrup and sugar into a medium pan over a medium-low heat. Heat gently, stirring occasionally, until the sugar has dissolved. Remove from the heat and stir in all the remaining ingredients.
  • Press the mixture firmly into the base and up the sides of the tin (you may not need to use all of it). Cook for about 30 mins or until the crust is fully cooked and golden brown. Set aside to cool whilst you prepare the cheesecake filling.

For the orange cheesecake filling:

  • Put all ingredients in a bowl and mix together until well combined and smooth. 
  • Spoon the mixture into the tin and evenly spread over the cooled crust. Place in the fridge to chill whilst you prepare the caramel sauce.

For the salted caramel sauce:

  • Add the butter, sugar and golden syrup to a saucepan over a medium heat. Bring to a gentle simmer and allow to cook for a few minutes until the sauce starts to thicken.
  • Add the cream, stirring continuously until fully incorporated. Stir in the salt then simmer for another minute until the salt has dissolved. Allow to cool completely before drizzling over cheesecake. Decorate as desired. 

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