Sticky toffee cheesecake

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• Riverluck

  06 December 2008

  Riverluck rated and commented on this recipe

  

  This recipe is a good one for a party and can easily be eaten as a quick pudding

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• hilary buff

  14 December 2008

  hilary buff rated and commented on this recipe

  

  really easy and delicious. i made the dulce de leche myself (oven method) and was too inpatiient to wait for it to look like it does in the photo, but it was still so good. i didn't have hard caramels so i stuck any caramel sweets at the bottom. this sets quicker than other cheesecakes i've made, but next time i'm definitely making it the day before so it sets a bit more.

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• zobo

  15 December 2008

  zobo rated and commented on this recipe

  

  i think this recipe was fantasitic made it for my mus birthday and she loved it it was her birthday cake it was lovely

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• Sharon Jarvis

  09 January 2009

  Sharon Jarvis commented on this recipe

  My husband made this pudding for me and I thought it was absolutely delicious. Instead of putting caramels at the bottom he used fudge which was a great idea. I must say all though you would think that this pudding is rich with the caramel and fudge etc.. It actually isn't and even after having a big dinner it is easy to eat. A definate receipe to try.

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• michymoo

  14 January 2009

  michymoo rated and commented on this recipe

  

  I'm making this at the weekend, i'm really looking forward to it!!! I am going to use toffee's and fudge sweets in the bottom ....can't wait!!!!! :-) Will post the results!!!!xx

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• charlotte88

  15 January 2009

  charlotte88 commented on this recipe

  I baked this for 50min and left plenty of time for it to cool. However, when i took away the sides of the tin it started to collapse everywhere!! Luckily I was able to salvage a couple of scoops of topping and some biscuit base to serve up as dessert. I decided to make the best of an awkward situation and put all the mixture into a tupperware container, swirling the dulce topping into the cheesecake and froze it. Unbelieavable ice cream the next day! Would very much recommend it.

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• Angela

  18 January 2009

  Angela rated and commented on this recipe

  

  Defo a hit with the family! I left if to cook for 1.30 hours though as it was still really wobbly after the suggested 40-50 mins

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• Dogsdinner

  16 February 2009

  Dogsdinner rated and commented on this recipe

  

  This is a nice dessert for a special occasion or buffet for large numbers as it�s very sweet and the texture is dense so only a small slice is needed. I preferred it served with a scoop of vanilla ice cream than eating it on its own, as it helped to stop it from being so heavy and made it lighter and easier to eat, although doesn�t help with the calories! I used fudge pieces rather than hard caramels but can�t see what they added to the recipe-don�t think I�d bother to buy them next time.

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• Shari

  26 February 2009

  Shari rated and commented on this recipe

  

  I made this without the caramel on top (felt it may be bit too sweet for my taste) and it was delicious!

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• mellymermaid

  26 March 2009

  mellymermaid commented on this recipe

  One of the easiest and tastiest cheesecakes i've ever made!! This is now by basic cheesecake recipe (minus the toffee) that i add too, you can use bananas with the toffee to make a banoffee cheesecake, or as i am trying this weekend for a birthday cake adding dime bars to the base and topping!!

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• elenn

  26 March 2009

  elenn commented on this recipe

  l-o-v-e-l-y. i made the topping myself with double cream, butter and sugar. yumyumyum

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• Sophie

  09 April 2009

  Sophie commented on this recipe

  CHECK THE CALORIES WEIGHT WATCHERSSS!

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• angmunchkin

  05 May 2009

  angmunchkin rated and commented on this recipe

  

  This has to be one of the best cheesecake recipes I've ever made. I think all the white chocolate and caramel is offset by using the sour cream; it's nice. I didn't have the hard caramels for covering the base before adding the filling, but it was sweet enough with white chocolate. I didn't have dulce de leche for the topping, so made Gordon Ramsay's caramel sauce (on this site), which does set like soft icing with refrigeration -- perfect! Absolutely loved it, and a definite favourite. The other thing I did was, use egg white instead of whole egg; this worked fine. My reason for this: I end up with a lot of egg whites over (which I freeze in silicone moulds) where I make a lot of ice cream which often requires just yolks! ...so I use these in baking where I can.

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• MissTasha

  17 May 2009

  MissTasha commented on this recipe

  Recipe was fairly easy. Left the cheesecake in the oven longer as it was too wobbly. Took ages to set in the fridge though, and I got impatient. The final product was really tasty though, and well worth the wait.

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• ClaireO

  22 July 2009

  ClaireO rated and commented on this recipe

  

  This was my first attempt at a cheescake and it was devine! An 8" tin was a tad too small, so I made two smaller cheesecakes with the left overs. Delicious!

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• e.j.herbert

  06 August 2009

  e.j.herbert commented on this recipe

  Someone please tell me... Am I being stupid, or does it say 887 calories per serving?!?! Or should this mean per entire cheesecake?!?! AAAAHHHH!

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• Janeabella

  16 August 2009

  Janeabella rated and commented on this recipe

  

  My 11 year old daughter made this for a BBQ we had last night, it was eaten within minutes, everybody loved it. I think the tin size given in the recipe is inappropriate and we used a 9" tin instead, this baked in the time given.

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• wendy

  22 October 2009

  wendy commented on this recipe

  It was loved by all friends and family!! It was given 10 out of 10.....Def going to be making it again and sharing the recipe. We added Dime bars and put pieces on the top of the base and top of cake (i used short bread and found that i needed all the biscuits and more butter to use for a larger tin - very creamy in taste). I was a little unsure of how much the cake was meant to wobble and so i think i will put it in for a little longer next time so that only a small area in the middle wobbled. I also found that the dulce de leche was easy to find in the shops (near the condensed milk and used for banoffee pie!). I will use raspberries next time for the topping to break up the sweeetness.

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• Nicky R

  29 November 2009

  Nicky R rated and commented on this recipe

  

  Undoubtedly the best cheesecake I have every made. As per suggestion above, I used Gordon's caramel recipe off this website and it tasted fantastic. Made it for a friend's dinner party and they all loved it. Will be making this again for Christmas as it can be made the day before.

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• N SCOTT

  06 January 2010

  N SCOTT rated this recipe

  

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http://www.bbcgoodfood.com/recipes/8571/

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Ingredients

• 8 shortbread fingers or biscuits
• 50g butter , melted
• 600g cream cheese or curd cheese
• 100g golden caster sugar
• 3 tbsp plain flour
• 2 tsp vanilla extract
• 3 eggs
• 142ml pot soured cream
• 300g white chocolate , melted
• 6 hard caramels , roughly chopped
• 225g jar caramel or dulce de leche

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Difficulty and servings

Serves 8

Preparation and cooking times

Ready in 1 hour 40 minutes plus cooling

Ingredients

• 8 shortbread fingers or biscuits
• 50g butter , melted
• 600g cream cheese or curd cheese
• 100g golden caster sugar
• 3 tbsp plain flour
• 2 tsp vanilla extract
• 3 eggs
• 142ml pot soured cream
• 300g white chocolate , melted
• 6 hard caramels , roughly chopped
• 225g jar caramel or dulce de leche

Per serving

887 kcalories, protein 11.4g, carbohydrate 69.7g, fat 64.4 g, saturated fat 38.5g, fibre 0.4g, salt 1.09 g

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