Name: Toffee cheesecake
Prep time: 40 min
Total time: 40 min
Yield: serving
Cuisine: Ingredients
Ingredients: 300 g digestive biscuits caramel-coated; 100 ml butter melted; 14 ml Sheridans gelatine; 250 ml cream; 2 cream cheese; 115 ml castor sugar; 100 g caramel toffees chopped; icing sugar to dust

Recipe Disclaimer

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Ingredients (8)

300 g	digestive biscuits — caramel-coated
100 ml	butter — melted

FILLING:

14 ml	Sheridans gelatine
250 ml	cream
2	cream cheese
115 ml	castor sugar
100 g	caramel toffees — chopped
	icing sugar — to dust

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Method:

Crush the biscuits in a food processor until fine. Add the melted butter and mix well. Press onto the bottom of a 22cm loose-bottomed tin. Cover with plastic wrap and refrigerate until ready to fill.

Filling
Cover the gelatine with 30ml water. Leave to swell, then heat in the microwave for a few minutes until melted. Set aside to cool.

Whip the cream until stiff. Beat the cream cheese and castor sugar together. Mix a little of the cream cheese mixture into the gelatine mixture. Stir well, then add to the remaining cream cheese mixture. Mix well. Fold the cream into the cream cheese mixture then stir in the caramel toffees. Pour into the prepared shell. Refrigerate until set.
Top with sliced toffees and dust with icing sugar. Use a warm knife to slice.

Serves 12-16

Text and image: Ideas magazine

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