Britain’s Best Bakery Cookbook and Turtle Cheesecake

Apparently, Britain has rediscovered baking.  From the home baking inspired by the Great British Bake Off to Britain’s Best Bakery, which highlights the variety of bakeries in Britain, it’s cool these days!  I’ve always loved seeing the variety of British food traditions – everything from classic Battenberg cakes to Greek-inspired bakes and artisan bread bakeries.  So I was super excited to see Mich Turner and Peter Sidwell’s cookbook, Britain’s Best Bakery, containing the most popular recipes from the TV show.

Because of the massive variety of bakeries, the cookbook is a broad volumes and caters to a variety of tastes -classic British bakes, vegetarian options and even a contribution from my favourite place to eat, Outsider Tart.  I also like that the book is organised in regional chapters, which means that local specialties which might get a bit overlooked in collection of British baking get a bit more highlighted.  The book also includes a description and location of the bakeries, which would make it perfect for someone hoping to do a bakery pilgrimage!

index

Turtle Cheesecake (from Britain’s Best Bakery)

Ingredients (crust):

115g unsalted butter

6 tablespoons sugar

2 large egg yolks

150g plain flour

4 tablespoons cocoa powder

3/4 teaspoon baking powder

Crust ingredients

Cream together butter and sugar.  Mix in egg yolks.  Sift in dry ingredients, until the mixture is crumbly, and smooth it out on the bottom of an 8′ springform tin.  Bake for about 20 minutes at 180C (you want the crust to feel firm to the touch.)

Ingredients (filling)

900g cream cheese

340g light brown sugar

4 large eggs

2 teaspoons vanilla extract

275g sour cream

Filling ingredients

Cream together cream cheese and light brown sugar.

Cream together cream cheese and light brown sugar

Mix in eggs one at a time.

Mix in eggs one at a timeMix in vanilla extract and sour cream.

Mix in vanilla extract and sour creamPour mixture over the baked crust in the springform pan.

Pour mixture over the baked crust in the springform pan

Bake for about an hour at 180C, until the cake seems brown on the outside.  Don’t worry if it seems a bit loose in the centre.  Allow to cool to room temperature.

Ingredients (topping)

Salted Caramel sauce

60g chopped pecans

60g mini chocolate chips

Topping ingredients

I made the caramel sauce, but you could use store bought as a shortcut.

Homemade salted caramel 1 Homemade salted caramel 2

Spread over the cheesecake and sprinkle the chopped pecans and mini chocolate chips on top.

Sprinkle the chopped pecans

Allow the entire cake to chill in the fridge overnight.

Turtle Cheesecake Turtle Cheesecake

I received a copy of Britain’s Best Bakeries to review from New Holland Publishers, but all opinions are my own.  This post contains affiliate links.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: