Scottish Tablet Cheesecake Food

SCOTTISH BUTTER TABLET

Steps:

• Generously butter a 13x18-inch sheet pan or two 8x8-inch square pans, and set aside.
• Stir together condensed milk, cream, sugar, salt, and butter in a large (4-quart), heavy-bottomed saucepan. Place over medium heat, and bring to a boil, stirring constantly. When the mixture has reached a boil, turn heat to low, and continue cooking and stirring, until a candy thermometer reaches between 234 and 240 degrees F (112 to 116 degrees C), or until a small amount of the mixture dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface. This should take about 20 minutes.
• Once the mixture has attained a light tan color, remove from heat, and beat vigorously (but carefully!) with a wooden spoon until the mixture cools and thickens. Stop beating when you can feel the mixture turn from smooth to grainy. Mix in vanilla extract.
• Pour into the prepared pan. Don't scrape any crystallized bits from the bottom of the pan, or it may cause the whole batch to crystallize. While still warm, score the tablet into 2-inch squares with the tip of a paring knife. Allow to cool 6 hours to overnight until set. Cut into squares with a serrated knife. Store at room temperature in an airtight container.

SCOTTISH TABLET CHEESECAKE RECIPE

Steps:

• Grease the springform tin with some butter then set it aside.
• Crush the Hobnobs by either using a food processor or putting them in a plastic bag and beating with a rolling pin
• Melt the butter and then add to the crushed biscuits to a bowl.
• Mix together well then tip into the cake tin and spread evenly over the base. You should make sure it's tightly packed in, so use the back of the dessert spoon to press it down firmly if you need to. Put in the fridge to set while you continue.
• Put the cream cheese in a bowl and use a wooden spoon or fork to beat it a bit until it's smooth.
• Grate half of the tablet or use a food processor to turn it into crumbs (not too fine!). Break the other half into larger pieces about the size of a pea.
• Add the tablet (minus any you're saving for decoration - see notes) to the cream cheese and stir well to combine the mixture together.
• In another bowl, use an electric whisk/beater to whip the double cream. It should be whipped to the point that it forms stiff peaks when you remove the beater.
• Add the cream cheese to the whipped cream and fold the two together, taking care to not over mix it and take all of the air out of the cream.
• Pour half into the cake tin and smooth down with a spatula or spoon, making sure there are no air holes and that the cheesecake mixture gets right into the edges of the base. Pour the other half in and do the same, smoothing the top flat.
• Place the cake tin into the fridge for a minimum of 6 hours, but ideally for 24hrs.

SCOTTISH TABLET

Steps:

• Line a 22 x 18cm tray with baking parchment. Put the butter and 150ml water in a pan over a low heat, and melt the butter (don't let the water boil). Tip in the sugar and dissolve, stirring often.
• Bring the water to the boil, turn down to a simmer, then add the condensed milk. The mixture will be a light creamy colour.
• Cook for 20-30 mins, stirring often, until the mixture is thick and a deep caramel colour.
• To test, drop a little mixture onto a cold side plate, it should not run and should be thick and sticky after 30 seconds. Remove from the heat and beat for 10-15 mins until it has slightly thickened. Pour into the prepared tin and leave to cool for 30 mins before cutting into squares.