Cocoa & Toffee Cheesecake
Enjoy the tasty Cocoa & Toffee Cheesecake, where cocoa powder and toffee sauce make a lovely twist on a classic dessert. This sweet treat is perfect for those who enjoy trying something a bit different.
preparation: 15 minutes
making: 45 minutes
total: 1 hour(s) 00 minutes
servings: 12 slices
nutrition: 271 calories per serving
cuisine: British
Ingredients
For the filling
- 450g of soft cheese
- 3 tbsp of toffee sauce
- 120g of granulated sugar
- 2 eggs
- 20g of cocoa powder
- 1 tsp vanilla extract
For the base
- 150g of digestive biscuits
- 80g of butter
Method
Preheat the oven to 180°C.
Prepare the tray and line it with baking parchment, overlapping slightly on the sides.
I used a square tray with dimensions 21x21cm.
Let’s prepare the base.
Melt the butter in the microwave.
Crush the biscuits and combine with the melted butter.
Put the mixture into the tray and level it.
Let’s make the filling.
Place the soft cheese into a mixing bowl and beat using a hand mixer for a minute on medium-high speed.
Add the sugar gradually, still mixing until dissolved, for about 2 minutes.
Add the eggs, one by one, and vanilla extract.
Blend until smooth and fluffy for another 2-3 minutes.
Add the toffee sauce and cocoa powder and whisk together for another 2 minutes.
The mixture should have the consistency of cream.
Place the cheese mixture on top of the biscuit base in the tin.
Bake for 45 minutes at 180°C.
Open the oven door slightly 3 minutes before the end of baking and bake like that till the end.
This will allow it to finish baking, reduce steam and prevent the cheesecake from sinking. Alternatively, turn off the oven 3 minutes before the end of the baking time.
After the cooking time has elapsed, open the oven door fully. Leave the cheesecake in the oven for about 5 minutes so that it does not sink further.
Remove the cheesecake from the baking tray and let it cool completely.
Put it in the fridge and chill for about 2 hours. Decorate with the toffee sauce.
