Easy toffee cheesecake has them wanting more
BASE 200g Digestive biscuits 100g Melted butter
MIX 100g Caramel / toffee 100g Cream cheese 100ml Cream 80g Icing sugar Fresh strawberries
For the base, crush the biscuits till they are fine, with a few larger crumbs, and mix with the melted butter. Spoon into a lined, round cake tin and pat down till even and firm. Save a small handful of the crumble for plating up. Place in the fridge for one-and-a-half hours to set. For the mix, whisk the cream cheese and icing sugar together till smooth. Whip the cream separate till it’s almost at a hard peak, then mix in with the cream cheese mix. Fold through the caramel mix and pour into the cake tin on top of the set base. Save a tablespoon of the caramel for plating up. Let it set for two-to-three hours before serving.
Drizzle some of the caramel on the plate and scatter some of the crumble mix. Place a slice of the cheesecake on top and give a final drizzle of the caramel and scattering of crumble. Slice two strawberrie into quarters and place on plate. If you have some soft toffees, dice one up and place on plate.