Cinnamon Apple Puff Pastry Log
Flaky puff pastry wrapped around soft cinnamon apples and raisins, baked until golden and crisp for an easy crowd-pleasing dessert.
Daim Bar Cheesecake
This Daim Bar cheesecake balances a smooth vanilla cream-cheese filling with a crisp buttery biscuit base. Chopped Daim gives a caramel crunch throughout, so each slice has both creamy and crunchy texture.
The method is straightforward and works well for make-ahead prep: bake gently, chill thoroughly, then finish with extra chopped Daim just before serving. It is ideal for sharing and slices cleanly once fully set.
Method
25m40m5h 5m
- Heat oven to 160°C (fan 140°C). Line the base of a 23 cm springform tin with baking paper.
- Mix crushed digestive biscuits with melted butter until evenly coated. Press firmly into the tin base and chill for 10 minutes.
- Beat the cream cheese, caster sugar, vanilla and a pinch of salt until smooth with no lumps.
- Fold in the lightly whipped double cream, then fold through most of the chopped Daim bars, reserving a small handful for topping.
- Spoon the filling over the chilled base and level the top. Bake for 35 to 40 minutes until the edges are set with a slight wobble in the centre.
- Cool at room temperature, then refrigerate for at least 4 hours (overnight is best). Decorate with reserved Daim before slicing and serving.
Ingredients
- 200 ml Double cream lightly whipped to soft peaks
- 120 g Caster Sugar
- 250 g Digestive biscuits crushed to fine crumbs
- 600 g Full-fat cream cheese room temperature
- 1 tsp Vanilla extract
- pinch Sea Salt
- 180 g Daim bars roughly chopped, plus extra to decorate
- 100 g Unsalted butter melted
Notes
For the cleanest slices, chill overnight and wipe the knife between cuts.
If your cream cheese is cold, beat it alone first to remove lumps before adding sugar.
Keep chopped Daim for topping separate until serving so it stays crisp.
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