English Toffee Cheesecake is packed with English Toffee flavor!
English Toffee Cheesecake is an amazing cheesecake that is sure to create conversation at your next party or event or at the dinner table for your family and friends. This cheesecake is packed with English Toffee bits and topped with a delicious chewy toffee topping along with more English toffee bits. Wow! I encourage you to head to the kitchen and make this really delicious cheesecake as I am sure you will make it time and time again.
Here is the recipe:
For the Crust:
192 g/ 1.5 cups crushed tea biscuits (crust)
75g/ 1/3 cup melted unsalted butter (crust)
14g/ 1 tbsp. brown sugar
For the Filling:
680g/ 3-oz packets cream cheese (room temperature)
150g/ 2/3 cup granulated sugar or stevia sweetener
64g/ 1/3 cup light brown sugar
60g/ 1/4 cup sour cream
296g/ 1 cup English toffee bits
171g/ 3 eggs
6g/1.5 tsp vanilla flavoring
4g/ 1 tsp pure chocolate flavoring
30g/ ¼ cup cornstarch
English toffee bits (sprinkles on top)
Preheat oven to 350F/176C
Crush tea biscuits using a food processor or by hand.
Combine tea biscuits, light brown sugar, and melted butter until sand-like texture.
Line springform with parchment paper.
Form crust in spring form pan and press firmly into pan.
Bake crust in oven at 350 F/176C for 10 mins and remove to cool.
In a large bowl, combine cream cheese and sugars mix until creamy.
Add eggs and combine.
Add vanilla, and chocolate flavoring and combine.
Add sour cream and combine.
Add cornstarch and combine.
Place a large sheet of foil between baking tray and springform pan.
Wrap foil around bottom and sides of springform pan.
Pour batter into spring form and spread evenly.
Place hot water into baking sheet till the surface is covered (water bath).
Bake 350F/ 176C for 60 minutes.
Turn off oven OFF and leave cheesecake in over for 30 mins.
Remove and allow to cool at room temperature for 1 hour.
Place cheesecake in refrigerator to chill/setup for 6 hours/overnight.
Chewy toffee topping:
100g/ 1/2 cup granulated sugar
50g/ ¼ cup brown sugar
62g/ 4.5 tbsp. unsalted butter
150g/ 2/3 cup heavy cream
2g/ 1/2 tsp vanilla
In a saucepan over medium heat, add sugars, heavy cream, and butter.
Stir gently until all ingredients are combine and melted.
Place a candy or digital thermometer into the pan, increase the heat to medium-high.
Bring to a boil (without stirring) until the temperature reaches 239F/115C.
Remove from heat and add vanilla and combine.
Let stand until mixture reduces to 140F/60C.
Stir until it becomes smooth and creamy.
Cover top of cheesecake.
Sprinkle toffee bits on top.
Refrigerate until served.
.
Chewy toffee topping:
100g/ 1/2 cup granulated sugar
50g/ ¼ cup brown sugar
62g/ 4.5 tbsp. unsalted butter
150g/ 2/3 cup heavy cream
2g/ 1/2 tsp vanilla
In a saucepan over medium heat, add sugars, heavy cream, and butter.
Stir gently until all ingredients are combine and melted.
Place a candy or digital thermometer into the pan, increase the heat to medium-high.
Bring to a boil (without stirring) until the temperature reaches 239F/115C.
Remove from heat and add vanilla and combine.
Let stand until mixture reduces to 140F/60C.
Stir until it becomes smooth and creamy.
Cover top of cheesecake.
Sprinkle toffee bits on top.
Refrigerate until served.
.
.
How to Make an ENTICING Banoffee Cheesecake in 30 Minutes! | Jamie's Quick & Easy Food
Jamie Oliver shows you how to make a mouthwatering frozen banoffee cheesecake with just 5 ingredients in under 30 minutes!
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No-Bake Banana Toffee Cheesecake Recipe - Titli's Busy Kitchen
Bananas, caramel and a no-cook cheesecake are combined in this delicious no-cook banoffee cheesecake recipe. Written recipe at
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The Best New York Cheesecake Recipe | Emojoie Cuisine
▼Ingredients
Ø18cm
120g biscuits
60g melted butter
400g creamcheese (Full fat)
120g granulated sugar
200g sour cream or 100g heavy cream + 100g yogurt
150ml heavy cream
2 eggs
2tbsp corn starch
1.5tbsp vanilla extract
1/4 lemon juice
200g raspberres
40g granulated sugar
1tbsp water
Conversion guide
18 cm (7 inch) → 21 cm (8.2 inch) Ingredients 1.5 times
180 ° C for 30 min, 150 ° C ”40 to 45 min”, then turning off the oven and wait for 60 min.
18 cm (7 inch) → 24 cm (9.4 inch) Ingredients 2 times
180 ° C for 30 min, 150 ° C ”50 to 60 min”, then turning off the oven and wait for 60 min.
18 cm (7 inch) → 15 cm (6 inch) Ingredients 0.66 to 0.7 times
180 ° C for 30 min, 150 ° C ”20 to 25 min”, then turning off the oven and wait for 60 min.
--------------------------------------------------------------------
-Français
Ø18cm
Biscuits 120g
60g de beurre fondu
400g de à cream cheese 30% de MG (
KIRI ou M&S Full Fat Soft Cheese)
120g de sucre
200 g de crème fraîche épaisse ou sour cream
150ml de crème liquide entière
2 oeufs
2 cuillères à soupe d'amidon de maïs
1,5 cuillère à soupe d'extrait de vanille
1/4 jus de citron
200g de framboises
40g de sucre cristallisé
1 cuillère à soupe d'eau
----------------------------------------------------------------------------------------------
-Español
Ø18cm
120g de galletas
60g de margarina derretida
400 g de queso crema
120g de azucar blanca
200g de crema agria
150g de crema espesa
2 huevos
2 cucharadas de maizena
1 1/2 cucharada de vainilla
1/4 de jugo de limon
200g de frambuesas
40g de azúcar blanca y 1 cucharada de agua.
----------------------------------------------------------------------------------------------
■18cmケーキ型の分量
ビスケット 120g
溶かしバター 60g
クリームチーズ 400g
グラニュー糖 120g
サワークリーム 200g
又は 生クリーム100mlとヨーグルト100gで代用可
生クリーム 150ml(植物性生クリーム不可)
卵 2個
コーンスターチ 大さじ2
バニラエクストラクト大さじ1.5 又はバニラエッセンス数滴
レモン汁 1/4個分
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Emojoie Cuisine Recipe Book(In Japanese)
Easy Mini Cheesecakes With Caramel Sauce - Natasha's Kitchen
Mini Cheesecakes with caramel sauce are completely delicious. The cheesecake base is just 3 ingredients. Cheesecake Factory can't touch this!
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EASY CARAMEL SAUCE:
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Ingredients For the Crust:
1 1/2 cups graham cracker crumbs from 12 whole crackers*
6 Tbsp unsalted butter, melted
1/2 tsp cinnamon
For the Mini Cheesecakes:
16 oz cream cheese from two 8oz packages, softened
3 large eggs room temperature
14 oz sweetened condensed milk
What You Will Need:
24 standard cupcake liners and 24 count muffin tin
Whipped Cream and Topping Ingredients:
1 cup heavy cream chilled
1 Tbsp granulated sugar
1/2 tsp vanilla extract
1/4 tsp Cinnamon to garnish
1 cup caramel sauce
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USA
Cheesecake Recipe » Easy Toffee Bar Cheesecake Recipe - Recipep
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