Toffee And Chocolate Cheesecake

Cheesecake is a very popular dessert both in the United States and in Spain and is one of the sweets with the most variations. This toffee and chocolate cheescake is ideal for a snack or a celebratory dessert, and is liked by both children and adults, thanks to the freshness of the cheese.

In addition, it is very simple to do, since it does not have an oven, although we recommend that it be done the day before so that it has time to settle well in the refrigerator, although you have to remember to remove it about 30 minutes before consuming it, so that you acquire one creamy texture and can be removed more easily.

One of the many variations of this cake is the toffee and chocolate cheescake that today we show you how to make here.

Option 1: Toffee and Chocolate Cheescake

Ingredients:

For the base

• 100 g of biscuits
• 80g butter
• 2 tablespoons of pure cocoa

For the toffee

• 50 ml of water
• 150g sugar
• 200 ml milk
• 200 ml of liquid cream
• 250 g milk chocolate

For the filling

• 200 ml of cream
• 6 sheets of neutral gelatin
• 300 g cream cheese
• Pure cocoa for the final finish

Process:

• First, crush the cookies with the butter and cocoa until it is a compact and uniform mixture.
• Then cover the base of a removable cake tin with this mixture. Reserve in the fridge so that it hardens while the rest of the cake is prepared.
• Afterwards, hydrate the gelatin sheets in a glass of water.
• Meanwhile, heat the milk and toffee cream in a saucepan and keep warm.
• In addition, in a non-stick container, put the water with the sugar and make a caramel, taking care not to burn it.
• Then, as soon as it takes color, add the hot milk and cream mixture and stir vigorously with a whisk so that the caramel does not crystallize.

• Then wait for it to cool down a bit and add the drained gelatin and the chopped chocolate. Beat with the rods until they are completely melted and integrated.
• Next, beat the remaining cream with the cream cheese and add to the previous mixture.
• Then, pour into the mold over the cookie dough and butter and leave in the refrigerator overnight so that it sets well.
• When serving, remove from the mold and sprinkle with pure cocoa.

Option 2: Toffee and chocolate topped cheesecake

Ingredients:

• 200 g of digestive biscuits
• 100 g butter, softened at room temperature
• 400 g cream cheese
• 200 g of mascarpone cheese
• 150 g icing sugar
• 1 teaspoon vanilla extract
• 175 ml of liquid cream to whip
• 70 g of toffee
• 50 g of dark chocolate for desserts

Process:

• First, grease a removable mold with butter and cover with greaseproof paper.
• Place the cookies in a plastic bag, remove all the air, seal it and crush the cookies with a rolling pin until they are like fine powder.
• Then, in a bowl, mix the cookie powder with the rest of the butter and stir until you get a uniform dough.
• Then, with the help of a spoon, place this dough at the base of the mold, smoothing the surface well. Put in the fridge for an hour so that the base settles well.
• Then, in a bowl, mix the cream cheese, the mascarpone, the icing sugar and the vanilla extract with the help of a mixer, until they form a homogeneous mass.
• Besides, whip the cream, being careful not to overdo it because it makes butter. Add the cream to the cheese mixture and beat until the two mixtures are fully integrated.
• Then, take the mold out of the fridge and pour the cheese and cream mixture over the biscuit base. Smooth the surface and put it back in the fridge for a minimum of 4 hours ( although it is best if it stays overnight ).

• Then, 30 minutes before serving, melt the toffee in the microwave for about 20 seconds, stirring every few seconds.
• Then, with a spoon, sprinkle the toffee over the cake. Do the same with the chocolate.
• Finally, put the cake back in the fridge for a few minutes so that the topping hardens before serving your toffee and chocolate cheesecake.