Toffee cheesecake

Serves: 20

Edit

Update

Cancel

Total Time: 60

Prep Time: 15

Cook Time: 45

• 300 gram(s) packet digestive biscuits, broken
• 125 gram(s) butter, melted
• 450 gram(s) (1lb) curd cheese
• 142 ml carton double cream
• Juice of ½ lemon
• 3 medium eggs, beaten
• 50 gram(s) golden caster sugar
• 6 tablespoon(s) dulce de leche (ready-prepared toffee sauce), plus extra to drizzle

Method

1. Preheat the oven to 200°C (180°C fan oven) mark 6.
2. To make the crust, put the biscuits into a food processor and grind until fine. Add the butter and blend briefly to combine. Press the mixture evenly into the base and up the sides of a 20.5cm (8in) springform cake tin. Chill in fridge.
3. To make the filling, put the curd cheese and cream in a food processor and blend until smooth. Add lemon juice, eggs, sugar and 6tbsp Dulce de Leche, then blend again until smooth. Pour into the chilled biscuit case and bake for 10min. Reduce oven temperature to 180°C (160°C fan oven) mark 4, then bake for 45min or until set and golden brown.
4. Turn off the oven, leave the door ajar and let the cheesecake cool. When completely cool, chill to firm up the crust.
5. Remove cheesecake from the tin by running a knife around the edge. Open the tin carefully, then use a palette knife to ease cheesecake out. Cut into wedges, put on a serving plate, then drizzle with toffee sauce straight from the bottle.
6. COOK'S TIP To slice the cheesecake easily, use a sharp knife dipped into a jug of boiling water and wiped dry.

• Rated:
• 
• 
• 
• 
• 

by 0 people

View more recipes from

Add your own comments

Here are some alternate versions of this recipe created by our wonderful community of chefs!