Toffee Cheesecake With Caramel Sauce

Recipe by Celeste
READY IN: 2hrs 30mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • For Crust:
  • Preheat oven to 350.
  • Lightly butter inside of 9" springform pan with 2 3/4" high sides.
  • Combine crumbs, butter, and brown sugar in small bowl.
  • Press crumbs over bottom and 1" up sides of pan.
  • Refrigerate crust.
  • For Filling:
  • Using electric mixer, beat cream cheese in large bowl until fluffy.
  • Add sugar and beat until smooth.
  • Beat in eggs 1 at a time.
  • Mix in vanilla and fresh lemon juice.
  • Pour filling into prepared crust.
  • Bake until cake rises about 1/2" over rim and center moves only slightly when pan is shaken, about 1 hour and 15 minutes.
  • Cool on rack. (Cake will fall as it cools, sinking in center.).
  • Cover and refrigerate until well chilled, at least 6 hours.
  • For Topping:
  • Heat sugar and water in heavy medium saucepan over low heat, stirring until sugar dissolves.
  • Increase heat and boil without stirring until mixture is rich caramel color, occasionally swirling and washing down sides of pan with brush dipped into cold water, about 8 minute.
  • Reduce heat to very low.
  • Add cream (mixture will bubble up) and stir until smooth.
  • Mix in butter.
  • Cool slightly.
  • Mix in vanilla.
  • Using small sharp knife, cut around sides of pan to loosen cake.
  • Release pan sides.
  • Pour 2/3 Celsius caramel sauce into center of cake.
  • Cover remaining caramel sauce and let stand at room temperature.
  • Chill cake until caramel topping is almost set, about 2 hours.
  • Whip 3/4 Celsius cream with 2 tablespoons sugar in medium bowl until firm peaks form.
  • Spoon cream into pastry bag fitted with star tip.
  • Pipe cream decoratively around edge of cake.
  • Arrange toffee pieces in whipped cream border.
  • Refrigerate until serving.
  • Pass remaining caramel sauce separately.
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