Toffee and Caramel Cheesecake
Cheesecake is believed to have originated in ancient Greece and was served to athletes during the first Olympic Games in 776 BC.
This is vegetarian recipe. Dish can be prepared in 210 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 9.
Toffee and Caramel Cheesecake
Ingredients
Instructions
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Preheat the oven to 180°C (350°F). Crush the digestive biscuits and mix with melted butter. Press the mixture into the base of a greased springform cake tin.
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In a large bowl, beat the cream cheese, caster sugar, and vanilla extract until smooth. Add the eggs, one at a time, mixing well after each addition. Stir in the double cream.
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Pour the cream cheese mixture over the biscuit base, smoothing the top. Drizzle the toffee sauce and caramel sauce over the top.
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Bake in the preheated oven for 50-60 minutes, or until the cheesecake is set but still slightly wobbly in the center.
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Turn off the oven and leave the cheesecake to cool in the oven with the door slightly ajar for 2 hours.
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Remove from the oven and refrigerate for at least 4 hours, or overnight.
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Serve chilled, drizzled with extra toffee and caramel sauce if desired.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 450kcal
- % Daily Value *
- Total Fat 25g39%
- Total Carbohydrate 50g17%
- Sugars 40g
- Protein 6g12%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
