Tuesday, 22 January 2013

Sticky toffee cheesecake

I have a weak point in cooking and that's deserts, I don't make them enough to practice.
My partner bought me a kitchen Aid stand mixer last Christmas, the most expensive kitchen gadget I have and the least used. When I first got it I had a go at making this cheesecake and it turned out very well.

Last week it was my sisters birthday and the rest of the family planned a surprise party for her. My younger sister and I split the buffet food between us, the kids wanted me to make the cheesecake again, so I jumped at the chance to get the mixer out.

This is a baked cheesecake and very easy to make , to be honest the mixer does it all !
You can see the original recipe Here.

Recipe calls for a 20cm cake tin but I used a 24 cm one therefore I used a full 200g packet of biscuits and upped the butter from 50g to 80g also used 8 toffee's instead of 6. The rest of the ingredients stay the same.


  • 8 shortbread fingers (I used a full 200g pkt)
  • 50g Butter (I used 80g) melted
  • 600g Cream cheese or curd cheese
  • 100g Golden caster sugar
  • 3tbsp Plain flour
  • 2tsp Vanilla extract
  • 3 Eggs
  • 142ml Pot soured cream
  • 300g White chocolate, melted
  • 6 Hard caramels roughly chopped (I used 8)
  • 225g Jar caramel or dulce de leche.

Heat the oven to 180c/fan 160c / Gas 4. Crush the biscuits in a food processor, stir into the melted butter and press the mixture into a spring form tin. Bake for 10 minutes then cool.
Turn the oven down to 140c/fan 120c/ Gas 1.

While the base is in the oven melt the chocolate. I put a large glass bowl over a smaller pan so the boiling water did not touch the bottom of the bowl. 
I also used a white chocolate with vanilla seeds, you can see all th little black seds in the chocolate.

In a mixer first beat the cream cheese with the sugar, flour and vanilla. Then add eggs, soured cream and chocolate and combine.

When the base has cooled sprinkle the hard caramels over the base, pour the cheese cake mixture carefully on top and bake for 40-50 minutes. I have made this cheesecake twice now and it needs longer in the oven than the original recipe states. I have baked this cheesecake for 1 hour 30 minutes.

Once the cheesecake is done the filling should still have a slight wobble. My top tip,Turn the oven off and leave the cheesecake to cool down inside the oven. I have never had a cracked cheesecake using this method.


Once cooled spread a layer of caramel on top.

I decorated mine with small chunks of toffee around the edges.
You can see the chunks of caramel along the base too. Tastes divine !

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