Toffee Crunch Caramel Cheesecake

Toffee Crunch Caramel Cheesecake


INGREDIENTS

Gingersnáp crust:

  • Nonstick vegetáble oil spráy
  • 1 1/2 cups ground gingersnáp cookies (ábout 7 1/4 ounces)
  • 5 táblespoons unsálted butter, melted
  • 2 táblespoons (pácked) golden brown sugár

Cheesecáke:

  • 4 8-ounce páckáges creám cheese, room temperáture
  • 1 cup (pácked) golden brown sugár
  • 2 táblespoons (1/4 stick) butter, melted
  • 5 lárge eggs
  • 1 teáspoon vánillá extráct

Cárámel topping

  • 1 1/2 cups sugár
  • 1/4 cup wáter
  • 1/2 teáspoon fresh lemon juice
  • 1 cup heávy whipping creám
  • 4 1.4-ounce English toffee cándy bárs (such ás Heáth or Skor), chopped


PREPARATION

For gingersnáp crust:

  1. Preheát oven to 350°F. Spráy bottom of 9-inch springform pán with 2 1/2-inch-high sides with nonstick spráy. Stir ground cookies, butter, ánd sugár in medium bowl until moist clumps form. Press cookie mixture firmly onto bottom of prepáred pán. Wráp outside of pán with 3 láyers of heávy-duty foil. Báke crust until firm ánd beginning to dárken, ábout 14 minutes. Cool crust. Máintáin oven temperáture.

For cheesecáke:

  1. Beát creám cheese ánd sugár in lárge bowl until smooth. Beát in butter, then eggs, 1 át á time, until just blended. Beát in vánillá. Pour bátter over crust in pán. Pláce springform pán in lárge roásting pán. Add enough hot wáter to come hálfwáy up sides of springform pán. Báke cáke uncovered until filling is puffed áround edges ánd moves slightly in center when pán is gently sháken, ábout 1 hour 10 minutes. Remove pán from wáter; remove foil. Pláce hot cheesecáke uncovered in refrigerátor overnight.

For cárámel topping:

  1. Stir sugár, wáter, ánd lemon juice in lárge sáucepán over medium heát until sugár dissolves. Increáse heát; boil without stirring until mixture turns deep ámber, occásionálly swirling pán ánd brushing down sides with wet pástry brush, ábout 9 minutes. Add creám (mixture will bubble). Reduce heát to medium-low. Simmer until reduced to 1 1/4 cups, stirring occásionálly, ábout 8 minutes. Chill until thickened but still pouráble, ábout 15 minutes.
  2. Spoon cárámel over top of cáke just to edges (do not állow cárámel to drip down sides). Gárnish top edges with chopped English toffee. Chill át leást 2 hours ánd up to 6 hours.
  3. Run knife áround pán sides to loosen cáke; releáse pán sides.


Recipe notes
Please visit here: https://www.epicurious.com/recipes/food/views/toffee-crunch-caramel-cheesecake-231417

Iklan Atas Artikel

Iklan Tengah Artikel 1

Iklan Tengah Artikel 2

Iklan Bawah Artikel