If you are a pudding or dessert lover, with a sweet tooth, this Toffee Cookie Base Chocolate Cheesecake will absolutely hit the spot. Easy to make, using great products, this is the perfect end to any meal. Or, as happened this morning, a great breakfast!
Starting at the bottom, the toffee cookie base provides a soft, chewy, toffee flavoured biscuit. Butterscotch cheesecake sits on top, then covered with a thick toffee sauce. Once set after being chilled in the fridge a dark chocolate ganache floods the top of the toffee covered cheesecake. Finally, it is finished with swirls of caramel Caramac, creating an overall balance of flavours and texture.
While this is a rich dessert, it isn’t overwhelming sweet. Cutting down through a slice, so every layer is tasted together, definitely enhances the eating experience.
To make this cheesecake you will need a 15cm/6″ diameter, springform, removable base cake tin.
Recipe: Toffee Cookie Base Chocolate Cheesecake serves 6-8
Toffee Cookie Mix – available from Wright’s Baking
25g Unsalted Butter – plus a little extra for greasing the tin
1 Packet Butterscotch Angel Delight easily available from Asda and some other supermarkets
200mls Single Cream
280g Tub Philiadelphia Cream Cheese
3/4 Jar Toffee Sauce – available from Hawkshead Relish if using a different make ensure that it is semi solid so that it will set in the fridge
200g Dark Chocolate
200mls Double Cream
50g Caramac or White Chocolate as an alternative
Recipe notes – use 200g of toffee biscuits, bashed to crumbs in a bag. Tip into a bowl then add 100g melted butter if you are unable to obtain the cookie mix. Press the sandy biscuit/butter mixture into the base of the tin and chill for an hour.
Method: Preheat oven 180C/160C fan, gas mark 5
Preparing the base:
- First of all, line the base of the tin with aluminium foil – this protects the cake tin base from knife marks and allows the cheesecake to be removed easily from the base.
- Then very lightly grease the base with butter.
- Make up the Toffee Cookie Mix according to the packet instructions. Butter is better to use than oil as it will give a firmer cookie base once baked and chilled.
- Place the tin into the middle of the preheated oven and bake for 25-30 minutes.
- The cookie base is baked when it is golden brown on top. It will not feel firm, however it will set as the base cools.
- Place the tin on to a cooling rack and leave to cool completely. DO NOT REMOVE FROM THE TIN.
Building the cheesecake:
- To make the next layer of the cheesecake, place the cream cheese and single cream into a bowl.
- Whisk together until there is a smooth consistency.
- Now add the packet of angel delight. Whisk until the mixture becomes very thick.
- Spoon the butterscotch cheesecake on to the cold cookie base. Smooth with the back of a spoon, ensuring the top is level.
- Place the cheesecake into the fridge to chill and set for 30 minutes.
- While the cheesecake is chilling in the fridge check the toffee sauce.
- If the sauce has set in the jar, it simply needs to be warmed so that it can be poured over the cheesecake layer. Pour some warm-ish water into a jug and then place the jar in the jug. The sauce will become less cloudy as it warms up. Remove the jar from the water and stir thoroughly with a spoon.
- Take the cheesecake from the fridge and pour over the toffee sauce. It should cover the entire top of the cheesecake. Then return the cheesecake to the fridge, to allow the toffee to set.
- While the toffee is setting make the dark chocolate ganache.
- Break or chop the dark chocolate and place into a heatproof,microwaveable bowl. Pour over the double cream.
- Place the bowl into the microwave and heat on medium for 30 second bursts, stirring after each heating.
- When the chocolate is melting and the cream has warmed, remove from the microwave and continue stirring until the ganache is thick and glossy.
- Leave the ganache to cool slightly, without setting, so that it doesn’t heat up the toffee layer.
- While the ganache is still liquid, but cooled, pour it over the entire top of the chilled toffee sauce layer.
- Place the cheesecake back into the fridge to chill and set.
- Meanwhile place the Caramac into a small heatproof, microwaveable bowl and heat in short 20 second bursts, stirring in between until completely melted.
- Pour the melted Caramac into a small disposable piping bag.
- Remove the cheesecake from the fridge. Cut the very end of the piping bag off.
- Pipe squiggles, or whatever pattern you like on to the chocolate ganache.
- Place the uncovered cheesecake back into the fridge to completely set.
- Due to the different layers in this cheesecake, it should be chilled for 4 hours, after the last stage, or ideally overnight.
To serve, remove from the fridge, run a sharp knife around the edge of the cheesecake to ensure it releases easily. Place the tin on to a large jar/tin and release the springform clip. Ease the side of the tin down, away from the cheesecake. Put the cheesecake on to a flat plate or cake stand.
Enjoy with friends and a drink of your choice. My preference would be strong coffee!
Treat your friends and family, indeed yourself, to this amazing dessert.
This cheesecake is best eaten within 48 hours of making.
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Dessert is a real treat here at home. Yet it can be the crowning glory to any meal. I have friends who will choose dessert before their main when we are out for a meal. I think that is awesome. But then I have awesome friends 😉.
Whatever you are making, baking and creating in your kitchens, have fun preparing your feast.
Wright’s Bakingprovided me with the cookie mix and Hawkshead Relish provided me with a curtesy jar of their toffee sauce. All content, including views and opinions are my own. i was not paid to create this recipe. Please see my Disclosure Policy for complete copyright and intellectual property laws that cover this website. No content may be copied or linked to without my consent.Share