Toffee chocolate cheesecake
This is an extremely rich chocolate cheesecake with a distinct toffee flavour. Eat more than a sliver only at your own risk!
Ingredients
Serves: 16
- 175g digestive biscuit crumbs
- 40g cocoa powder
- 200g caster sugar
- 175g melted butter
- 400g caster sugar
- 175ml water
- 350ml double cream
- 225g plain chocolate, coarsely chopped
- 175ml soured cream
- 675g cream cheese
- 4 eggs
- 1 tablespoon vanilla extract
Method
Prep:1hr ›
Cook:1hr45min ›
Extra time:8hr chilling ›
Ready in:10hr45min
- Preheat the oven to 180 C / Gas 4. Lightly butter a 25cm springform cake tin.
- Combine the digestive biscuit crumbs with the cocoa powder and 200g sugar. Mix with melted butter. Press into the bottom and 3 to 5cm up the sides of the prepared springform tin.
- Bring 400g sugar and the water to a boil in a large, heavy-bottomed saucepan. Reduce heat to medium-low, and continue to cook without stirring until the mixture has turned a deep, golden colour, 30 to 45 minutes. Remove from the heat, and carefully pour in the double cream (the mixture will bubble vigorously). Return the toffee mixture to the hob over low heat, and stir until completely liquefied. Stir in the chocolate until melted, then stir in the soured cream. Remove from the heat and set aside.
- Beat the cream cheese until fluffy with an electric mixer. Add toffee mixture, and blend well, scraping the sides of the bowl occasionally. Add eggs, one at a time, scraping the bowl after each addition. Add the vanilla with the last egg. Mix until well incorporated, then pour mixture into prepared tin.
- Place tin into a hot water bath with the water coming halfway up the sides of the springform tin. Bake in the centre of the preheated oven until the centre has set, about 1 hour 15 minutes. The cheesecake is done when the middle is still a little wobbly. Chill completely before serving.
Cheesecake tips
For more easy tips on how to make a perfect cheesecake, check out our Perfect cheesecake tips how-to guide.
Watch how!
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Reviews & ratings
Average global rating:
(15)
Reviews in English (14)
Inexperienced cooks: Be sure to wrap the springform pan with foil before placing it in the water bath to avoid "bathing" the cheesecake. - 20 Sep 2006 (Review from Allrecipes US | Canada)
Absolutely delicious! I topped it with whip cream and drizzled caramel. It was the hit of my dinner party. - 02 Jul 2006 (Review from Allrecipes US | Canada)
Very good; very very rich! I baked the crust for ten minutes and allowed it to cool before putting in the batter. Also, I didn't let the hot liquid chocolate/caramel cool at all before adding to the cream cheese and it worked fine. I used fat free sour cream and low fat cream cheese with no adverse results. Everyone looooved it. - 12 Nov 2006 (Review from Allrecipes US | Canada)
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