Monday, June 28, 2010

Cheesecake topped with chocolate and toffee crunches

1 1/2 cups graham cracker crumbs
6 T. unsalted butter, melted
1/4 cup dark brown sugar, firmly packed
Preheat oven to 350 degrees. Lightly grease the inside of a 9 inch spring form pan. Combine crumbs, butter and sugar and press the crumbs over the bottom and about one inch up the sides of the pan. Refrigerate the crust.
4 packages of cream cheese, at room temperature
1 1/2 cups granulated sugar
5 large eggs, at room temperature
2 1/2 t. vanilla extract
2 t. fresh lemon juice
Beat cream cheese on medium speed with an electric mixer until fluffy. Add sugar and beat until smooth. Beat in eggs (on low speed) one at a time and just until blended. Mix in vanilla extract and lemon juice.
Pour filling into prepared crust. Bake about 1 1/4 hours or until the cake rises about 1/2 inch over the rim and the center is almost set. The center should only move slightly when the pan is shaken. Cool on a rack. (The cake will fall as it cools, sinking in the center). Slide a sharp knife around the edges to loosen but don't remove the rim until completely cooled. Cover and refrigerate until well chilled, at least 6 hours.
You can go crazy with toppings guys, but i had very little time with a baby sticking to my legs so i rushed and topped it with semi-sweet chocolate and sprinkled with caramel Cadberry chocolates.


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