Toffee Cheesecake with Caramel Sauce Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: CRUST
1 1/2 cups graham cracker crumbs
6 tablespoons (3/4 stick) unsalted butter, melted
1/4 cup firmly packed dark brown sugar
FILLING
2 pounds cream cheese, room temperature
1 1/2 cups sugar
5 large eggs, room temperature
2 1/2 teaspoons vanilla extract
2 teaspoons fresh lemon juice
TOPPING
1 1/4 cups sugar
1/3 cup water
1 cup whipping cream
1/2 cup (1 stick) unsalted butter, cut into small pieces, room temperature
1 teaspoon vanilla extract
3/4 cup whipping cream
2 tablespoons sugar
3 1.4-ounce toffee candy bars (such as Skor), broken into pieces
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Directions: |
Directions:FOR CRUST
Preheat oven to 350ºF. Lightly butter inside of 9-inch-diameter spring-form pan with 2 3/4-inch-high sides. Combine crumbs, butter and brown sugar in small bowl. Press crumbs over bottom and 1 inch 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 extract and fresh lemon juice.
Pour filling into prepared crust. Bake until cake rises about 1/2 inch over rim and center moves only slightly when pan is shaken, about 1 hour 15 minutes. Cool on rack. (Cake will fall as it cools, sinking in center.) Cover and refrigerate until well chilled, at least 6 hours. (Can be make 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 minutes. 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 cup 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 cup cream with 2 tablespoons 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. |
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Number Of
Servings: |
Number Of
Servings:10 |
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