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How to make a sultry toffee cheesecake

Thick,sticky,so so simple My gift to you

35
STEPS
INGREDIENTS
Collect these ingredients plus 100g of white caster sugar

Collect these ingredients plus 100g of white caster sugar

Take the biscuits and place then in a "clean" bag, then bash the living nonsense out of them

Take the biscuits and place then in a "clean" bag, then bash the living nonsense out of them

Melt 110g of butter slowly then pour over the crushed biscuits. Use your fingers to coat the crumbs if your feeling adventurous

Melt 110g of butter slowly then pour over the crushed biscuits. Use your fingers to coat the crumbs if your feeling adventurous

Pour the biscuit mixture into the tin and press down evenly. Make sure you chill the base for 30 mins so it hardens

Pour the biscuit mixture into the tin and press down evenly. Make sure you chill the base for 30 mins so it hardens

Mix the Philadelphia  cheese, creme fresh and the caster sugar in a bowl. Add the sugar in increments, this helpes the cheese absorb the sugar

Mix the Philadelphia cheese, creme fresh and the caster sugar in a bowl. Add the sugar in increments, this helpes the cheese absorb the sugar

Whisk on a low heat until the mixture looks like....

Whisk on a low heat until the mixture looks like....

This, thick and whispy

This, thick and whispy

Somehow get the delicious filling out of the bowl with out licking the spoon onto the biscuit base

Somehow get the delicious filling out of the bowl with out licking the spoon onto the biscuit base

Smooth over the base...let it chill in the fridge for 20mins

Smooth over the base...let it chill in the fridge for 20mins

Take the tin of caramel and melt is slowly in a pan, don't rush otherwise the carmel will taste burnt

Take the tin of caramel and melt is slowly in a pan, don't rush otherwise the carmel will taste burnt

Spread the caramel using the "force" and cover evenly. Stick it in the fridge and let it cool for at least 2 hours, if you want the cake stiffer leave it overnight

Spread the caramel using the "force" and cover evenly. Stick it in the fridge and let it cool for at least 2 hours, if you want the cake stiffer leave it overnight

  • 100.0g Unsalted butter
  • 400.0g Caramel
  • 400.0g Philadelphia cream cheese
  • 200.0ml Creme fresh
  • 284.0ml Double cream
  • 23.0in Baking tin
  • 100.0g White caster sugar