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Baked Toffee Cheesecake
by Chef Phil Vickery

Celebrity chef Phil Vickery cooks up a pudding storm

Everyone has their favourite pudding but not everyone knows how to make them! However, help is here in the form of Celebrity Chef Phil Vickery. Phil is here to give easy step-by-step instructions to create twelve fantastic puddings, one pudcast a month. There’s no better finale to an alfresco summer dinner than a delicious slice of cheesecake. Try adding an American twist and serve up this sumptuous New York style recipe for Baked Toffee Cheesecake, which is guaranteed to impress.

Everybody loves a good pud! From homemade apple pie to granny's spotted dick or mum's treacle tart, everyone's a winner. But how often do you make home-made puds and do you really know where to start?

Although more and more people are experimenting in the kitchen with puddings, one in five Brits have never attempted a home-made pudding, according to new research by Carnation. So what's stopping Brits from getting their hands dirty in the kitchen? Perhaps, if you had a top chef in the kitchen with you, you'd be more inclined to whip up a nice pudding. Well now you can!

Celebrity chef Phil Vickery is here to save the day. Over the coming months he will be welcoming us in to his kitchen to take us through the simple steps to create twelve fantastic puddings. Click on Podcast below to watch his latest instalment demonstrating how to make . . .

Still looking for inspiration? Why not logon to www.carnation.co.uk where you can look through a variety of Phil's tasty recipes and download the pudcasts.


To stop the spread of pudding paranoia and encourage the nation to rediscover its taste for homemade puddings, today, celebrity chef Phil Vickery launches a series of Pudcasts; a monthly series of six podcasts showing you how to create simple, yet impressive, desserts. Let's face it, even cook books aren't fool-proof, but you'll be hard pressed to go wrong when you've got the step-by-step directions on a screen right in front of your eyes! So why not harness the power of technology and watch one of Phil's pudcasts - you can't go wrong!


Cooking's not just about the end result. According to Phil, as well as missing out on the delicious taste of authentic homemade cooking, people are passing up the opportunity to experience the psychological benefits of making something for themselves. Creating your own mouth-watering pudding can be extremely rewarding, especially if cooking for family and friends. To see others really enjoying something you have prepared from scratch can leave you with a real sense of satisfaction and pride.


Phil started his career in a seaside hotel in Folkestone Kent, after leaving college. He then went to the Lake District to the famous Michaels Nook Country House hotel, where his food was rated the best in the lakes.

After 6 months touring Australia and New Zealand he took up one of two stints at the world famous Gravetye Manor in West Sussex. Once as chef de partie, and sous chef. This is where he really found his love for great British produce and cooking. This led on to his next position as Ian Mc Andrew's sous chef at Restaurant 74

After the second stint at Gravetye Manor, Phil then travelled to the south west to open a luxurious hotel, then moving to The Castle hotel after Gary Rhodes left in 1999. Here he really found his niche and over the next 9 years he won many accolades, including a Michelin star, Egon Ronay stars and 4 AA rosettes. Phil moved onto development in 2000 co-founding The Food Bureau with partner and friend Steven Poole.

Phil has written six books, including 'A Passion for Puddings'. He also writes for many magazines, articles and is a member of The Guild Of Food Writers.

Phil has been a regular chef on BBC's Ready Steady Cook for 10 years. He is also resident chef on ITV's This Morning and is a regular contributor to Radio Five Live and BBC's Breakfast programme.


Baked Toffee Cheesecake"This is a New York style baked cheesecake – requires a little extra effort but the results are out of this world!" ~ Phil Vickery


For the base:
200g (7oz) digestive biscuits, crushed
2tbsp cocoa
55g (2oz) margarine or butter, melted

For the filling:
2 x 200g tubs light cream cheese
200ml tub half fat crème fraîche
85g (3oz) caster sugar
1tbsp cornflour
3 eggs
1½tsp vanilla extract
397g can Carnation Caramel

You will also need:
A 20cm (8in) spring form cake tin


  • Preheat the oven to 180°C, 350°F, Gas Mark 4.
  • Double wrap the outside of the cake tin in clingfilm.
  • To make the base; place the crushed biscuits into a bowl and add the cocoa. Whisk 2tbsp of the caramel into the melted margarine or butter. Mix the syrupy mixture into the biscuits thoroughly then lightly press into the base of the tin. Chill.
  • Place the cream cheese, crème fraîche, sugar, cornflour, eggs and vanilla into a food processor and blend for 2 - 3 minutes, stopping to scrape the sides of the processor occasionally. Or whisk these ingredients together with an electric hand mixer. Pour the filling over the biscuit base. Sit the cheesecake in a roasting tin.
  • Beat the remaining caramel in a small bowl and then gently swirl into the creamy filling. Pour very hot water into the roasting tin to come 2.5cm (1in) up the sides of the cake tin. Bake in the centre of the oven for 45 minutes.
  • Turn off the oven, without opening the door, and leave for 1 hour to set. Remove to a rack to cool, then chill for 4 hours or overnight. Remove from the tin and serve.


  • You can make the filling by hand with a whisk if you don't have a food processor, however the blender results in a slightly lighter texture.
  • The secret to the sticky but creamy texture of this cheesecake is in the gentle heating in the bain marie (or water bath). Cooling the cheesecake slowly in the oven helps to prevent the top cracking.
  • Try serving this with blueberry compote and more half fat crème fraîche.

Serves 2


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