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  1. Home
  2. cheesecake recipe

English Toffee Cheesecake

We're drooling over this scrumptiously sweet cheesecake!
  • 18 Mar 2019
Prep: 40 Minutes - Cook: 60 Minutes - Serves 10-12
Proudly supported by

Try to resist this insanely delicious cheesecake!

Ingredients

140g packet Werther’s Original Cream Candies

250g packet Malt ‘O’ Milk biscuits

125g unsalted butter, melted

Whipped cream, to decorate

FILLING

2 x 250g packets cream cheese, chopped, at room temperature

3⁄4 cup brown sugar, firmly packed

2 tblsps golden syrup

4 eggs

TOPPING

250ml tub sour cream

1⁄4 cup caster sugar

1 tblsp Baileys Irish Cream

Method

    1. Invert base of a 23cm round springform pan (base measuring 22cm). Grease and line base and side with baking paper.
    2. Unwrap 100g of the candies. You’ll need 1/3 cup. Reserve remaining candies for decoration. Process candies in a food processor until finely crushed. Add biscuits. Process until finely crushed. Add butter. Process until combined. Press over base and up side of prepared pan (using a straight-sided glass, press into side). Place on an oven tray. Refrigerate while preparing filling.
    3. To make filling, beat cream cheese, sugar and syrup in a large bowl of an electric mixer until smooth. Beat in eggs, one at a time, until combined. Pour into biscuit case.
    4. Cook in a moderately slow oven (160C) for about 40 to 45 minutes, or until almost set. Filling should still appear wobbly in the centre.
    5. Meanwhile, make topping. Whisk all ingredients in a bowl until smooth.
    6. Pour topping over hot cheesecake. Return to same oven. Cook for about 15 minutes, or until set. Remove. Cool. Refrigerate, covered, for several hours, or overnight.
    7. To serve, remove side of pan. Slide cheesecake onto a serving plate. Finely chop reserved candies. Decorate with cream and chopped candies.

    TIP: Werther’s Original Cream Candies are available in the confectionery section of major supermarkets.

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