Toffee Caramel Cheesecake (Printable Version)
# What You'll Need:
→ Cookie Base
01 -
60 ml unsalted butter, melted
02 -
190 g digestive biscuit crumbs
→ Cheesecake Filling
03 -
9 g powdered gelatine
04 -
15 ml water or milk
05 -
40 g toffee bits
06 -
240 ml whipping cream, cold
07 -
3.5 ml vanilla extract
08 -
90 g powdered sugar
09 -
225 g cream cheese, let it sit out so it softens
→ Topping
10 -
100 g chocolate-coated toffee bars, smashed up
11 -
Caramel sauce, pour as much as you like
# How to Make It:
01 -
Before you slice it, pour on that caramel and scatter the toffee bar pieces. Chill and grab a fork.
02 -
Spread the creamy filling over your cold biscuit bottom. Make the top even. Toss some plastic wrap over it and let it hang out in the fridge for at least 4 hours. Overnight's even better.
03 -
Use a spatula to gently blend the cream cheese mixture into the whipped cream. Last, fold in the toffee bits.
04 -
Scoop a little of your sweet cream cheese mix into the dissolved gelatine to mix it up. Then gently fold that blend back in with the rest of the cream cheese bowl.
05 -
Chuck your gelatine over the milk or water in a tiny saucepan. Let it chill a minute while it soaks up the liquid. Warm it on low and whisk just until it's all dissolved – don't let it get hot. Take it off the heat.
06 -
Get a clean mixing bowl and whip your cold cream until it's thick and stands up in stiff peaks. Stash it in the fridge till you're ready to mix.
07 -
In another bowl, beat together the soft cream cheese with the powdered sugar and vanilla. Keep beating until everything's super smooth. Leave it nearby for mixing later.
08 -
Mix the melted butter right into your biscuit crumbs. Once it feels like damp sand, press it into the bottom of a lined 20 cm springform pan. Drop the pan in the fridge for about half an hour so the crust sets.
# Additional Tips:
01 -
You can ditch the gelatine if you want a softer texture or you're going veggie. Just pop the cake in the freezer for 15 minutes before serving.
02 -
If you want homemade caramel, gently simmer an unopened can of sweetened condensed milk in water for about 3 hours. Cool it all the way down before you open.