This cheesecake was supposed to be made when I had the baking day with my cousin Amy, but we ran out of time because of a couple of baking disasters! I was going to wait to make it when she came back, but my Mom was having company for supper and needed a dessert. Such a shame I will have to make another! I love making cheesecake!
I often struggle coming up with ideas for desserts. If someone tells me what to make no problem, but coming up on my own I draw a blank. I am about as creative as a stick.
For this cheesecake I decided to make it Toffee!
2 cups Graham Crumbs
1/4 cup sugar
1/3 cup melted butter
1. Combine sugar and Graham crumbs
2. Add melted butter and stir until combine
3. Pour into spring form pan and firmly press. I put some crust up the edges this time, just for something different
4. Bake at 350ºF for 10 minutes and set aside
I have made some small changes (not noted, somethings just have to be a secret) over the years to make it just right for me, but I still basically follow the recipe I got way back when I started with the Daring Bakers
1. Preheat oven 350ºF
2. Start boiling water for water bath
3. Before starting the cheesecake prepare the Toffee. I used the Toffee that I make, but the recipe is top secret! I wanted to have different textures so I cut up the Toffee a few different ways.
I wanted to have some Toffee throughout the cheesecake but I wasn’t sure if it would ‘stay afloat” as the chocolate chips all sunk to the crust of my Chocolate Chip Cheesecake, so I put some in the mini chopper. I wasn’t even sure if it would break it up, but I gave it a go!
Not too bad – kind of looked like the Graham Crumbs
I also just roughly chopped some of the Toffee
5. Combine cream cheese and sugar in the bowl of a stand mixer – beat until smooth
6. Add eggs, one at a time, fully incorporating each before adding the next. Make sure to scrape down the bowl in between each egg.
7. Add heavy cream and vanilla, blend until smooth and creamy.
8. Stir in Toffee crumbs
9. I placed bigger chunks of Toffee on the crust
10. Pour batter onto crust
At this point I remembered I should have prepared the pan, wrapping it in parchment paper and foil – harder to do with the batter in the pan. Try to remember BEFORE you start the batter
The Toffee seems to be afloat!
11. Place pan into a larger pan and pour boiling water into the larger pan until halfway up the side of the cheesecake pan
12. Bake 45 to 55 minutes, until it is almost done – this can be hard to judge, but you’re looking for the cake to hold together, but still have a lot of jiggle to it in the center. You don’t want it to be completely firm at this stage. Close the oven door, turn the heat off, and let rest in the cooling oven for one hour. This lets the cake finish cooking and cool down gently enough so that it won’t crack on the top. After one hour, remove cheesecake from oven and lift carefully out of water bath. Let it finish cooling on the counter, and then cover and put in the fridge to chill. Once fully chilled, it is ready to serve.
Looks like the Toffee didn’t sink!
The next day
I tried to spruce it up a little with pieces of Toffee, I failed miserably, looks awful….
At this point I deliver the cheesecake to my Mom and Dad’s. It is killing me not being able to try it! Guess I will have to wait ANOTHER day for the verdict and try it myself.
The following day
It was worth the wait!
Toffee cheesecake is amazing! It was rich and creamy and a subtle sweetness. There was a little crunch of the candy amongst the smooth creamy cheesecake. I was afraid it might be to sweet (for some) but it was not, just right. The caramel sauce put it over the top!
It got rave reviews from Mom, Dad and their company. This was definitely a success