Caramel cheesecake recipe | no bake caramel cheesecake recipe | homemade caramel sauce recipe
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eng) White Chocolate Toffee Cheesecake | White Choc Caramel Cheesecake | So Delicious and Indulgent????
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Hi everyone, welcome back to Maha’s Kitchen. Today I'll be making a baked cheesecake which is so delicious to look at and taste. This sweet dessert is perfect for special occasions and looks the part too. Whether for a birthday or any celebration, this dessert won't disappoint.
Ingredients:
14-15 digestive biscuits
90g melted butter
400g cream cheese
200g cream
1/2 cup icing sugar
4 eggs
1 tsp vanilla essence
3 tbsp flour
150g white chocolate
3 tbsp toffee sauce
decoration:
50g white chocolate
30g toffee fudge
50g toffee sauce
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Vanilla Toffee Caramel Crunch Cheesecake | GCBC12 Ep15
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Professional Baker Teaches You How To Make CHEESECAKE!
Chef Anna Olson teaches you how to make Banana Toffee Cheesecake from scratch!
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Ingredients
Crust
6 Tbsp (90g) unsalted butter, at room temperature
¼ cup (50g) packed demerara brown sugar
2/3 cup (100g) all-purpose flour
2 Tbsp (15g) cornstarch
¼ tsp (1g) salt
Banana Cheesecake
6 Tbsp (90g) unsalted butter
¾ cup (150g) packed demerara sugar
1 Tbsp (15 mL) lemon juice
½ tsp (1.5g) ground cinnamon
3 ripe medium-sized bananas, sliced
2 pkg (500g) cream cheese, at room temperature and cut into pieces
½ cup (100g) granulated sugar
½ cup (125 mL) whipping cream
2 Tbsp (15g) cornstarch
1 Tbsp (15 mL) vanilla extract
3 large eggs, at room temperature
½ cup (125 mL) toffee bits
Toffee Topping & Décor
½ cup (100g) packed demerara brown sugar
½ cup (125 mL) whipping cream
¼ cup (60 g) unsalted butter
¼ cup (60 mL) maple syrup
1 tsp (5 mL) vanilla extract
½ tsp (2.5g) salt
1-2 bananas, sliced
granulated sugar, for bananas
Directions
Crust
1. Preheat the oven to 300ºF (150ºC). Lightly grease a 9-inch (23 cm) springform pan.
2. For the crust, cream the butter and brown sugar by hand in a mixing bowl. Add the flour, cornstarch and salt and stir until combined but still crumbly. Press this into the bottom of the prepared pan using floured fingers to prevent sticking, if needed. Bake for about 30 minutes, until evenly browned. Cool completely before filling and keep the oven at 300ºF (150ºC). Wrap the pan in foil and place this in a roasting pan with sides.
Banana Cheesecake
1. For the cheesecake, stir the brown sugar and butter together in a sauté pan over medium-high heat until it begins to bubble. Add the lemon juice and cinnamon and simmer, stirring continuously, until the sugar liquefies. Add the bananas and stir to coat and once the sauce returns to a simmer, removing the pan from the heat to cool for a moment.
2. Beat the cream cheese with electric beaters or in a stand mixer fitted with the paddle attachment on medium-high speed until smooth. While mixing, gradually pour in the granulated sugar, scraping the bowl often. Add the whipping cream, corn starch and vanilla and beat in. Add the eggs one at a time on low speed, being sure that each are fully blended in, scraping down the bowl before adding the next. Stir in the toffee bits by hand.
3. Now that the banana mixture has cooled a little (but it does not need to cool to room temperature) purée this until smooth and fold it into the cheesecake batter. Pour the batter over the cooled crust, and fill the roasting pan with boiling water so that it comes up halfway up the sides of the pan (but not higher than the foil) and bake for about 50 minutes, until the cheesecake jiggles just in the centre. Turn off the oven and open the door, leaving the cheesecake to sit 20 minutes and then remove the cheesecake pan to cool on a rack. Within 5 minutes of removing from the oven, run a palette knife around the inside edge of the pan – this loosens the cheesecake to help prevent cracking. Cool the cheesecake completely before chilling for at least 6 hours (or overnight).
4. Run a palette knife around the inside of the chilled cheesecake pan and remove the outer ring. Transfer the cheesecake to a serving plate.
Toffee Topping and Décor
1. For the toffee topping, bring the brown sugar, cream, butter and maple syrup up to a full boil in a medium saucepan over high heat while whisking. Continue to boil for about 3 minutes, or until the toffee reaches 229ºF (109ºC) on a candy thermometer. Remove the pot from the heat and whisk in the vanilla and salt. If very fluid, set aside the sauce to cool (or transfer it from the hot pot to a heatproof pitcher) until thick but still pourable (if too thick, it can be reheated). Pour this over the cheesecake from the centre and coax the toffee sauce just a little over the edges, using a palette knife if needed. Let this cool for a few minutes and then chill the cheesecake until ready to serve.
2. To decorate the cheesecake, arrange a few slices of banana on a baking tray or other ovenproof dish (an inverted cake pan works well) - do not use parchment paper. Sprinkle the bananas generously with sugar and use a kitchen torch to melt and caramelize the sugar. Arrange these on the top of the cheesecake. For an added touch, pipe a little whipped cream on top, near each banana slice.
3. The cheesecake will keep for 2-3 days, refrigerated (although the caramelized banana slices will brown after a day).
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Cheesecake Recipe » Easy Toffee Bar Cheesecake Recipe - Recipep
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