Caramel cheesecake is one of the most delicious desserts and one of the most popular types of cheesecake, especially because this type of cake combines more than one ingredient, biscuits and chocolate, cream, so here is how to make caramel cheesecake with chocolate toffee, we hope that you like it ...
Ingredients
4 boxes of cream cheese
5 eggs
5 tablespoons melted and unsalted butter
Plain crushed biscuits
Cup water
Cream cup
40 gm chopped toffee chocolate
2 tablespoons brown sugar
To make caramel:
5 tablespoons of sugar
A small spoon of vanilla
Lemon juice spoon
How to prepare:
Preheat the oven to 350 degrees.
Sprinkle the cheesecake tray with oil.
Mix the biscuit with butter and sugar until soft.
Place it at the bottom of the tray, and cover with 3 layers of aluminum foil.
Bake the biscuits until firm and brown, for 14 minutes, take them out of the oven and let them cool down.
Cheesecake filling:
Whisk the cheese and sugar until soft, add the butter with the whisk, then the eggs
Add the vanilla, and pour it over the biscuit layer.
Place the cheesecake tray on another large oven tray filled with boiling water in the middle of the cheesecake tray.
Bake in the oven without covering it, until bubbles appear on the edges of the cake, approximately 1 hour 10 minutes.
Take it out of the water, put it in the refrigerator overnight, until it hardens.
Caramel Toffee for Face:
Mix sugar, water, and lemon juice over a medium heat, until the sugar dissolves.
Reduce the heat from the heat and leave the mixture to a boil without mixing it until its color is golden yellow.
From time to time, strike and wipe the bottom of the bowl in a circular motion with a wet brush.
Add the cream and reduce the heat to below medium heat.
Leave it on the stove until the amount reduces to 1/4 cup, stir occasionally, for 8 minutes.
Cool until the mixture sticks.
Pour the caramel over the cheesecake, decorate the sides with toffee pieces, let it cool for 2 to 6 hours, cut and serve.
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