Great British Food - Christmas 2025

Dulce de Leche Crumble- toppedCheesecakes These decadent dulce de leche cheesecakes are the perfect balance of creamy, sweet and slightly tangy, with a crunchy crumble base. In the restaurant, we top our cheesecakes with luxurious Italianmeringue, but we’ve simplified themhere formaking at home. They are ideal for an impressive dinner-party finish. Serves: 8 Prepare: 30minutes plus chilling time Cook: 40minutes For the base: 300g digestive biscuits 100g unsalted butter, melted For the filling: 370g full-fat creamcheese 170g dulce de leche 1 egg 1 tbsp cornflour 3 tbsps caster sugar For the crumble topping: 100g plain flour 100g caster sugar 100g butter To serve: 120g dulce de leche Youwill also need 8 individual 7cm tart rings, 4cmdeep. 1. First, line a large baking sheet with foil and place your tart rings on top. 2. In a food processor, pulse the digestive biscuits and melted butter together until you achieve a fine, crumbly mixture. Divide the base mixture between the 8 tart rings on the baking sheet, pressing it into an even layer using the back of a teaspoon. Place the baking tray in the fridge for the bases to set while you make the filling. 3. Heat the oven to 170°C/150°C fan. 4. Place the cream cheese, dulce de leche, egg, cornflour and caster sugar in a food processor. Blend until evenly incorporated and smooth. Remove the baking sheet from the fridge, and spoon the filling equally into each tart ring on top of the base. Transfer to the oven and bake the cheesecakes for about 18–20 minutes, or until they are almost set but still have a slight wobble in the centre. Allow them to cool down completely (still on the baking sheet), then refrigerate until you’re ready to serve. Leave the oven on for making the crumble topping. 5. Place the plain flour, caster sugar and butter into a food processor and pulse until it resembles a crumbly mixture (be careful not to blend too much, or a dough will form). Evenly sprinkle the crumble on to a lined baking tray and bake for 14–20 minutes, or until golden brown – keep checking to avoid over-cooking. Remove the crumble from the oven and leave it to cool. Once cooled, place the crumble back into the food processor and briefly pulse to a fine crumb or break it up with your fingers. Set aside. 6. To serve, remove the cheesecakes from their moulds and put each on to a serving plate. Place a small amount of dulce de leche on to each plate, then use a mini spatula, palette knife or teaspoon to create a neat smear. Sprinkle the crumble on top of the cheesecakes and serve immediately. Recipes extracted from Gaucho: The Spirit of Argentina: A Cookbook by Anthony Ekizian, published by Bloomsbury Publishing. Photography by Sam A. Harris. “These are ideal for an impressive dinner-party finish” RECI PES | GOUCHO greatbr i t ishfoodawards.com 54