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Category: Cheesecake
Prep Time: Cook Time: Total Time:
Crust
1 1/2 cups graham cracker crumbs
6 tbsp unsalted melted butter
1/2 cup packed dark brown sugar
Filling:
4 (8 oz) pkg cram cheese, room temperature
1 1/2 cups sugar
5 large eggs
1 1/2 tsp vanilla
2 tsp lemon juice
Topping:
1 1/4 cup sugar
1/3 cup water
1 cup whipping cream
1/2 cup butter, chopped in small pieces
1 tsp vanilla
3/4 cup whipping cream
2 tbsp sugar
1 (1.4 oz) toffee candy bars, broken into pieces
Preheat oven to 350. Lightly butter inside of a 9 inch spring form pan. Combine crust ingredients and press on bottom and up the sides of the pan. Refrigerate the crust.
Filling: Beat the cream cheese until fluffy. Add sugar; beat until smooth. Beat in eggs one at a time. Mix in vanilla and lemon juice. Pour filling into crust. Bake until cake rises about 1/2 inch above rim and center moves only slightly when pan is shaken, about 1 hour and 15 minutes. Cool on rack. Cake will fall as it cools sinking in center. Cover; refrigerate until well cooled, about 6 hours.
Heat sugar and water over low heat, stirring until sugar dissolves. Increase heat; boil without stirring until mixture is a rich, caramel color, occasionally swirling and washing down sides with a brush dipped in cold water, about 8 minutes. Reduce heat to very low. Add cream, mixture will bubble up, and stir until smooth. Mix in butter, cool slightly. Mix in vanilla.
Take pan off of cheesecake and pour 2/3 of caramel mixture into center of cake. Cover remaining sauce and stand at room temperature. Chill cake until caramel topping is almost set, about 2 hours.
Whip 3/4 cup cream with 2 tbsp sugar until stiff peaks form. Spoon cream into pastry bag and pipe cream around edge of cake. Arrange toffee pieces in whipped cream border. Refrigerate until ready to serve. Cut into wedges and pass caramel sauce.
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TOFFEE CHEESECAKE WITH CARAMEL SAUCE
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Category: Cheesecake
Prep Time: Cook Time: Total Time:
Crust
1 1/2 cups graham cracker crumbs
6 tbsp unsalted melted butter
1/2 cup packed dark brown sugar
Filling:
4 (8 oz) pkg cram cheese, room temperature
1 1/2 cups sugar
5 large eggs
1 1/2 tsp vanilla
2 tsp lemon juice
Topping:
1 1/4 cup sugar
1/3 cup water
1 cup whipping cream
1/2 cup butter, chopped in small pieces
1 tsp vanilla
3/4 cup whipping cream
2 tbsp sugar
1 (1.4 oz) toffee candy bars, broken into pieces
Preheat oven to 350. Lightly butter inside of a 9 inch spring form pan. Combine crust ingredients and press on bottom and up the sides of the pan. Refrigerate the crust.
Filling: Beat the cream cheese until fluffy. Add sugar; beat until smooth. Beat in eggs one at a time. Mix in vanilla and lemon juice. Pour filling into crust. Bake until cake rises about 1/2 inch above rim and center moves only slightly when pan is shaken, about 1 hour and 15 minutes. Cool on rack. Cake will fall as it cools sinking in center. Cover; refrigerate until well cooled, about 6 hours.
Heat sugar and water over low heat, stirring until sugar dissolves. Increase heat; boil without stirring until mixture is a rich, caramel color, occasionally swirling and washing down sides with a brush dipped in cold water, about 8 minutes. Reduce heat to very low. Add cream, mixture will bubble up, and stir until smooth. Mix in butter, cool slightly. Mix in vanilla.
Take pan off of cheesecake and pour 2/3 of caramel mixture into center of cake. Cover remaining sauce and stand at room temperature. Chill cake until caramel topping is almost set, about 2 hours.
Whip 3/4 cup cream with 2 tbsp sugar until stiff peaks form. Spoon cream into pastry bag and pipe cream around edge of cake. Arrange toffee pieces in whipped cream border. Refrigerate until ready to serve. Cut into wedges and pass caramel sauce.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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