Toffee Cheesecake Bars

Instructions

1. 1

   Preheat the oven to 180°C. Line an 18x18cm baking tin with parchment paper.

   Tip: Use a sharp knife to trim the parchment paper to the correct size.

2. 2

   Prepare the shortbread crust by mixing the butter, granulated sugar, light brown sugar, and flour in a bowl until well combined.

   Tip: Press the mixture into the prepared baking tin.

3. 3

   Bake the shortbread crust for 20 minutes, or until lightly golden.

   Tip: Allow it to cool completely.

4. 4

   In a separate bowl, beat the eggs and milk until well combined.

   Tip: Add the melted butter and whisk until smooth.

5. 5

   In a separate saucepan, melt the toffee bits over low heat, stirring occasionally.

   Tip: Remove from heat and let cool slightly.

6. 6

   In a large mixing bowl, combine the cooked toffee, eggs, and milk mixture. Beat until well combined.

   Tip: Pour the cheesecake mixture over the cooled shortbread crust.

7. 7

   Bake the cheesecake for 25-30 minutes, or until set.

   Tip: Avoid overbaking, as it can cause the cheesecake to crack.

8. 8

   Allow the cheesecake to cool completely in the baking tin.

   Tip: Once cooled, refrigerate for at least 4 hours or overnight.

9. 9

   Cut the cheesecake into 9 equal bars.

   Tip: Serve chilled, garnished with vegan whipped cream if desired.

10. 10

    Store any leftovers in an airtight container in the refrigerator for up to 3 days.

    Tip: Refrigerate at 4°C or below.