About this recipe:This cheesecake takes quite a while to make, but the results are really worth it. A vanilla biscuit base is filled with toffee, broken Daim bars, cheesecake filling and scattered with more broken Daim bars.
360g vanilla biscuit crumbs
85g unsalted butter, melted
400g dairy toffees, unwrapped
170g plain chocolate chips
150ml evaporated milk
4 1/2 (28g) bars chocolate covered hard toffee bars, such as Daim bars
900g cream cheese
300g caster sugar
2 egg yolks
2 tablespoons plain flour
75ml whipping cream
2 teaspoons vanilla extract
3 (28g) bars chocolate covered hard toffee bars, such as Daim bars, chopped
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Preheat oven to 180 C / Gas 4. In a medium bowl, combine biscuit crumbs with the melted butter. Mix well. Press onto the bottom and half-way up the side of 23cm springform tin. Bake for 10 minutes in preheated oven. Allow to cool.
Increase oven temperature to 200 C / Gas 6. In a saucepan over low heat, melt the dairy toffees together with the chocolate chips and evaporated milk stir until smooth and pour into base. Break Daim bars into small pieces. Sprinkle over the toffee layer.
Beat cream cheese until smooth. Add sugar and flour; beat until smooth. Add eggs, then yolks, one at a time. Blend in double cream and vanilla. Pour over toffee layer. Wrap outside of tin with foil.
Set in a large tin that has been filled with 2.5cm of hot water. Bake at 200 C / Gas 6 for 15 minutes; reduce oven to 110 C / Gas 1/2 and bake 1 hour. Remove from water. Cool to room temperature, then chill overnight in the refrigerator. Top with remaining chopped Daim bars.
well its out oven cooling, was alot of mixture on top of the toffee...!! the pic is odd as looks like base is thick???? i used shortbread...it is still wobbly as last time i cooked a cheesecake too long and it was horrid so hopefully by tomz it will be set perfect, did burn a bit on top and i had oven lower heat as fan oven but ill cover it. - 09 May 2015