Baked Toffee Cheesecake with Sauce
Ingredients
- 1 cup plain biscuits, ground
- 1/2 cup melted butter
- 4 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup fine granulated sugar
- 1 cup sour cream
- 2 cups cream cheese
- 1 tablespoon flour
Toffee sauce
- 2 cups fine granulated sugar
- 2 tablespoons water
- 1 cup heavy cream
Preparation
Preheat the oven to 180°C and prepare a 10-inch springform pan with a removable base.
Mix the ground plain biscuits with melted butter and press into the pan to form an even layer.
In a mixer with the whisk attachment, beat the eggs, sugar, and vanilla for 2 minutes until light in color. Add the sour cream, cream cheese, and flour, and beat for 2-3 minutes until well combined.
Pour the mixture over the biscuit crust and smooth the surface.
Bake in the preheated oven for about 60 minutes or until set.
Remove from the oven and let cool completely. Spread the toffee sauce over the cheesecake and refrigerate until fully chilled.
Toffee sauce
In a stainless steel pan, combine the sugar and water.
Heat over low heat until the sugar dissolves and turns golden brown, stirring to dissolve completely.
Cook for an additional 3-4 minutes.
Remove from heat and stir in the heavy cream.
Return to low heat and cook for 2 minutes until well combined and of medium consistency.
