Sticky toffee cheesecake

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• CJC

  04 October 2010

  CJC rated and commented on this recipe

  

  I thought this was good. not the best cheesecake recipe, but certainly a good one. will make again and experiment. we had to dramatically adjust the crust ingredients. As this is written, far too much butter and not nearly enough shortbread. (We almost doubled the shortbread fingers and used the same butter.) And the family believes that the next time we make this, we need to put far more toffee and chocolate in the bottom!

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• Izumii

  17 November 2010

  Izumii commented on this recipe

  Very tasty cheesecake! Only problem was the consistency of the middle of cheesecake - it was really sloppy. After cooling, when I removed the springform cake tin, the cake began to collapse. I had to quickly put the tin back around the cheesecake and refridgerate it in the tin. I've made several other cheesecakes before and never had this problem, where the cheesecake is not firm when taken out of the oven. I will try this again and cook it for a much longer time in oven. I will then cool it down and chill in the tin to ensure the cheesecake doesn't collapse again!

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• Izumii

  17 November 2010

  Izumii rated this recipe

  

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• Adie's Lunch

  02 December 2010

  Adie's Lunch rated this recipe

  

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• laura

  01 January 2011

  laura commented on this recipe

  I made this for dessert at Christmas and it was absolutley gorgeous. I ended up using more shortbread fingers than was stated on the recipe to give it a thicker base. Found I had quite a bit of cheesecake mixture left also, so whipped up another smaller one aswell. Cheesecake tastes even better the next day! Definately the best cheesecake I have ever had, can honestly say it is much better than ones I have eaten in restaurants.

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• Gwenda

  09 February 2011

  Gwenda commented on this recipe

  Found this really easy to make and was amazing!! Have to say would use fudge next tme instead of toffee sweets and nearly broke a tooth after it had been in the fridge for a while. Definitely a favourite in my household!!!! :)

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• Glengracie

  23 February 2011

  Glengracie rated and commented on this recipe

  

  Made this for my sister's 50th birthday buffet table & it was fab. Looked as good as the picture & everybody wanted seconds, needless to say there wasn't any leftovers. Very easy to make but not for people who are watching their weight. Next time will leave out the chopped caramels in the bottom as they set quite hard.

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• YummyMummy83

  08 April 2011

  YummyMummy83 rated and commented on this recipe

  

  The most amazing cheesecake I have ever tasted!! I left out the hard toffees though but it was still delicious. I am a cheesecake queen and have made quite a few but this is my new favourite. It seems using sour cream instead of double cream makes a real difference. This is now my signature pud!!!

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• JWOWW

  17 April 2011

  JWOWW commented on this recipe

  Have made this twice and both times its turned out brilliantly. I have a 26cm tin so I had to double the amount of biscuits and butter for the base. The compliments I got for making this have been ridiculous. This is definitely something to whip up when you're trying to impress. It doesn't take long to make and looks like you've made a huge effort. I used carnation caramel (handy they make that now) and used the whole tin. Also, I spread the caramel on about 5 mins after the cheesecake came out of the oven as its easier when there's a bit of heat.

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• MrAnt

  18 April 2011

  MrAnt rated and commented on this recipe

  

  This recipe was disasterous. I followed the instructions exactly. The cake rose 300% into a big fluffly, eggy sponge. Not a cheesecake. I can only suggest that it shouldn't contain flour and eggs

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• Harm

  15 May 2011

  Harm rated this recipe

  

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• ellacupcake

  29 June 2011

  ellacupcake commented on this recipe

  This is now a firm favourite in my family. I've made it many times now, always a success and extremely delicious! By far the best cheesecake ever!! I would rate it 6 stars if I could :)

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• Wendy

  22 September 2011

  Wendy commented on this recipe

  Brilliantly easy recipe but makes an enormous cheesecake. I tweaked it slightly by using 400g full fat cheese and 200g lite cream cheese, I also used creme fraiche instead of soured cream and the cheesecake came out very well. A few calories saved - every little helps. I put chocolate eclair toffees on the base and made a fudge for the topping too - a little variation on the theme. Quick easy and totally yummy!

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• Salwah

  28 September 2011

  Salwah commented on this recipe

  AMAZING cheesecake! brought it out last weekend and went down a treat, going to make for a birthday this weekend and try adding a layer of banana mmmm

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• Salwah

  28 September 2011

  Salwah rated this recipe

  

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• Kamoon

  04 January 2012

  Kamoon rated and commented on this recipe

  

  Wow, wow and MORE WOW! Made this lastnight and it turned out PERFECTLY. Made mine in a much larger springform tin (23cm), doubled up ingredients for the base and increased everything else by one third. Cooked for 2 hours, still slightly wobbly, as it should be, and then left on the worktop for 2 hours until almost cooled before putting in the fridge to cool (overnight) for 12 hours. Getting it out of the tin was a dream, and then spread a whole tin of Carnation Caramel on top and finally decorated it with plenty of White Chocolate curls and a delicate dusting of cocoa. Using this size tin would easily serve 16 GENEROUS size portions for dinner guests or a party. The whole family absolutely adored it and asked when I would be making another. What wonderful compliments! And this to a man aged 49 who has only just got into baking. Believe me, if I can make this successfully, first time, ANYONE can. Go on, have a go!

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• wendy

  16 February 2012

  wendy commented on this recipe

  I've made this twice now and I found putting Daim bar on top of the biscuit base was just as good as the toffee. Even put munchies on the top as a extra treat....making this again tomorrow for a dinner party, cant wait!

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• claire louise danby

  10 March 2012

  claire louise danby commented on this recipe

  this is a fab recipie and tastes yummy. its very easy, made it for a girls nite in and they all loved it xx

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• Jessica101

  17 May 2012

  Jessica101 rated and commented on this recipe

  

  This is brilliant cheesecake. I ended up having to use a bigger springform tin as I had nothing smaller, so had to do a couple of changes and had to cook it for ages. but it turned out fine and had a lovely home cooked crack down the middle of it... I was really nervous to take it to a bbq that I had made it for because of the changes in timings and ingredients I had to make( I was worried it wasn't cooked properly) but the cheesecake was gone in 5 minutes and I was told I have to bring a cake to every 'do' now. I LOVE THIS CHEESECAKE!!!

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• lydia

  27 May 2012

  lydia rated and commented on this recipe

  

  I've made this lots now and it's always a favourite. Do make sure that the oven isn't too hot though, I made it once and must have forgotten to turn the temp down to 120 and the consistancy was all wrong. My mistake though, the recipe is perfect!

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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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