Toffee Baked Cheesecake
Prep
20 mins
Cook
35 mins
Servings
6
Difficulty
Easy
Rich toffee and creamy cheesecake, baked to perfection in a flaky pastry crust.
Ella x
Ingredients
- 300graham cracker crumbs
- 94635 mlgranulated sugar
- 200 mlunsalted butter, melted
- 4large eggs
- 400 softenedcream cheese
- 250toffee bits
- 23659 mlall-purpose flour
- 1183 mlbaking powder
- 473 mlsalt
- 1½ tbspvanilla extract
- 94635 mltoffee sauce
Detail level
Instructions
- 1
Preheat oven to 180°C. Prepare the pastry crust by mixing graham cracker crumbs with granulated sugar and melted butter. Press the mixture into a 20cm springform pan. Bake for 10 minutes.
Tip: Blind baking is crucial to prevent the crust from becoming soggy.
- 2
Beat the cream cheese until smooth. Add granulated sugar, toffee bits, and vanilla extract. Mix until combined. Beat in large eggs one at a time.
Tip: Make sure to beat the eggs thoroughly to avoid lumps.
- 3
Pour the cheesecake batter into the prepared pastry crust. Bake for 25 minutes.
Tip: The cheesecake should be slightly jiggly in the center.
- 4
Remove from oven and let cool completely. Drizzle with toffee sauce and serve.
Tip: The toffee sauce will set as it cools.
- 5
Let the cheesecake cool in the pan for 10 minutes before releasing the springform. Refrigerate for at least 4 hours or overnight.
Tip: Chilling the cheesecake will help it set properly.
- 6
Slice and serve. Garnish with additional toffee bits if desired.
Tip: You can also serve with whipped cream or fresh fruit.
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