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Toffee Cheesecake with Caramel Sauce Recipe

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This recipe for Toffee Cheesecake with Caramel Sauce, by , is from The Vold Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Kathy Korey
Added: Saturday, March 1, 2008


1 1/2 c. graham cracker crumbs
6 tbsp. unsalted butter, melted
1/4 c. firmly packed dark brown sugar
2 lb. cream cheese, room temperature
1 1/2 c. sugar
5 large eggs, room temperature
2 1/2 tsp. vanilla extract
2 tsp. fresh lemon juice
1 1/4 . sugar
1/3 c. water
1 c. whipping cream
1/2 c. unsalted butter, cut into small pieces, room temperature
1 tsp. vanilla extract

3 (1.4 oz.) toffee candy bars, broken into pieces

For crust: Preheat oven to 350. Lightly butter inside of 9 in. springform pan with 2 3/4 in. high sides. Combine crumbs, butter and brown sugar in small bowl. Press crumbs over bottom and 1 in. up sides of pan. Refrigerate crust.
For filling: Using electric mixer, beat cream cheese in large bowl until fluffy. Add sugar and beat until smooth. Beat in eggs 1 at a time. Mix in vanilla and lemon juice.
Pour filling into prepared crust. Bake until cake rises about 1/2 in. over rim and center moves only slightly when pan is shaken, about 1 hour 15 min. Cool on rack. Cake will fall as it cools, sinking in center. Cover and refrigerate until well chilled, at least 6 hours. (Can be made 1 day ahead.)
For topping: Heat sugar and water in heavy medium saucepan over low heat, stirring until sugar dissolves. Increase heat and boil without stirring until mixture is rich caramel color, occasionally swirling and washing down sides of pan with brush dipped into cold water, about 8 min. Reduce heat to very low. Add cream (mixture will bubble up) and stir until smooth. Mix in butter. Cool slightly. Mix in vanilla.
Using small sharp knife, cut around sides of pan to loosen cake. Release pan sides. Pour 2/3 c. caramel sauce into center of cake. Cover remaining caramel sauce and let stand at room temperature. Chill cake until caramel topping is almost set, about 2 hours. (can be prepared 8 hours ahead).
Whip 3/4 c. cream with 2 tbsp. sugar in medium bowl until firm peaks form. Spoon cream into pastry bag fitted with star tip. Pipe cream decoratively around edge of cake. Arrange toffee pieces in whipped cream border. Refrigerate until serving. Cut cake into wedges. Serve, passing remaining caramel sauce separately.




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