Toffee Cheesecake

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Ingredients

	For the Base:
8	shortbread fingers
50 g	unsalted butter, melted
	For the Filling:
600 g	cream cheese
100 g	caster sugar
2 tsp	vanilla extract
3 tbsp	plain flour
3 medium	eggs
150 ml	double cream
300 g	white chocolate, melted
6	hard caramels eg Werthers' Originals, crushed
	For the topping:
225 g	caramel, or dulce de leche eg Nestlé

Method

Preparation time: ca. 30 min Resting time: ca. 4 hrs / Grade of difficulty: medium / Calories per portion: n/a

Heat the oven to Gas Mark 4, 180°C, 350°F.

Crush the biscuits in a food processor and add the butter and process until well blended. Press the mixture into the base of an 8-inch, 20-cm springform tin. Bake for 10 minutes and allow to cool. Lower oven temperature to Gas Mark 1, 140°C, 275°F.

Place the cream cheese in a bowl with the sugar, flour and vanilla and blend together well. Add the eggs, cream and chocolate and combine until even.

Spread the caramel crumbs evenly over the base and pour the cheesecake mixture carefully over the top.

Bake for 40-50 minutes until the centre is slightly wobbly but set. Allow to cool in tin.

Remove the tin and transfer the cake from the base of the tin onto a serving plate. Spread the caramel evenly over the top and ripple the surface with the point of a knife.

Chill thoroughly before serving.