Toffee Cheesecake
Ingredients:
- 200g digestive biscuits, crushed
- 100g unsalted butter, melted
- 400g cream cheese, softened
- 100g granulated sugar
- 200ml heavy whipping cream
- 1 teaspoon vanilla extract
- 150g toffee sauce (store-bought or homemade)
- 100g toffee bits or chopped toffee candies
Directions:
1. Preheat oven to 325°F (160°C).
2. Mix crushed digestive biscuits with melted butter until well combined. Press the mixture firmly into the base of a 9-inch springform pan to form the crust.
3. In a large bowl, beat the cream cheese and sugar until smooth and creamy.
4. Add vanilla extract and continue to beat while gradually adding the heavy whipping cream until the mixture is thick and fluffy.
5. Fold in half of the toffee bits gently into the cream cheese mixture.
6. Pour the filling over the biscuit crust and smooth the surface with a spatula.
7. Drizzle half of the toffee sauce over the filling, using a knife to swirl it gently into the cheesecake.
8. Bake for 50-60 minutes, or until the edges are set and the center is slightly jiggly.
9. Remove from the oven and allow the cheesecake to cool to room temperature before refrigerating for at least 4 hours or overnight.
10. Before serving, drizzle the remaining toffee sauce on top and sprinkle with the remaining toffee bits.
Prep Time: 20 minutes | Cooking Time: 60 minutes | Total Time: 5 hours 20 minutes
Kcal: 420 kcal | Servings: 8 servings
Tips:
Use room temperature cream cheese to ensure a smooth and lump-free filling.
Chill the cheesecake thoroughly to help it set properly and enhance the toffee flavor.