4 1.4-ounce English toffee candy bars (such as Heath or Skor), chopped
Instructions
FOR CHEESECAKE: Beat cream cheese and sugar in large bowl
until smooth. Beat in butter, then eggs, 1 at a time, until just
blended. Beat in vanilla. Pour batter over crust in pan. Place
springform pan in large roasting pan. Add enough hot water to
come halfway up sides of springform pan. Bake cake uncovered
until filling is puffed around edges and moves slightly in center
when pan is gently shaken, about 1 hour 10 minutes. Remove
pan from water; remove foil. Place hot cheesecake uncovered in
refrigerator overnight.
FOR CARAMEL TOPPING: Stir sugar, water, and lemon juice in
large saucepan over medium heat until sugar dissolves. Increase
heat; boil without stirring until mixture turns deep amber,
occasionally swirling pan and brushing down sides with wet
pastry brush, about 9 minutes. Add cream (mixture will bubble).
Reduce heat to medium-low. Simmer until reduced to 1 1/4
cups, stirring occasionally, about 8 minutes. Chill until thickened
but still pourable, about 15 minutes.
Spoon caramel over top of cake just to edges (do not allow
caramel to drip down sides). Garnish top edges witi chopped
English toffee. Chill at least 2 hours and up to 6 hours.
Run knife around pan sides to loosen cake; release pan sides.
Originally Submitted
6/23/2008
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