Description
Toffifee Cheesecake
Indulge in the rich and creamy layers of this Toffifee Cheesecake, combining chocolate, hazelnuts, caramel, and a smooth vanilla cheesecake filling, all inspired by the beloved Toffifee candy!
Ingredients:
Caramel Sauce
2 cups granulated sugar
½ cup unsalted butter, room temperature
1 cup heavy whipping cream
½ teaspoon salt
2 tablespoons all-purpose flour
¼ cup hazelnuts, chopped
Crust
2 cups graham cracker crumbs
½ cup unsalted butter, melted
Cheesecake Filling
½ cup semi-sweet chocolate chips
5 tablespoons heavy whipping cream, room temperature
24 ounces cream cheese, room temperature
1 cup light brown sugar, packed
2 tablespoons all-purpose flour
1 cup sour cream, room temperature
2 teaspoons vanilla extract
3 large eggs, room temperature
13 Toffifee candies
Instructions:
Step 1: Make the Caramel Sauce
In a saucepan over medium-high heat, pour in the sugar and stir until it melts and turns amber in color (about 7 minutes).
Switch to a whisk and add the butter, whisking until combined.
Gradually add heavy whipping cream, whisking continuously until smooth.
Remove ¾ of the caramel to a bowl and stir in flour and hazelnuts into the remaining caramel.
Step 2: Prepare the Crust
Preheat your oven to 325°F (163°C). Grease and line a 9-inch springform pan.
In a bowl, mix graham cracker crumbs with melted butter. Press this mixture into the bottom and slightly up the sides of the springform pan.
Bake for 10 minutes and allow to cool.
Step 3: Create the Cheesecake Filling
Lower the oven temperature to 300°F (148°C).
Pour the caramel with hazelnuts into the cooled crust.
In a small bowl, heat heavy whipping cream until just boiling, then pour over chocolate chips. Let it sit for 2 minutes before whisking until smooth. Pour this chocolate layer over the caramel layer.
In a large bowl, beat together cream cheese, brown sugar, and flour until smooth.
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Step-by-Step Guide
Follow this detailed guide for a perfect cheesecake. First, make the caramel sauce: melt sugar in a pan until amber, whisk in butter, then slowly add cream. Remove most of it, then mix flour and hazelnuts into the remainder in the pan. For the crust, combine graham crumbs with melted butter, press into a lined 9-inch springform pan, and pre-bake at 325°F for 10 minutes. Let it cool. Pour the hazelnut-caramel mixture into the cooled crust. Create a ganache by pouring hot cream over chocolate chips, letting it sit, then whisking smooth. Pour this over the caramel layer. For the filling, beat room-temperature cream cheese, brown sugar, and flour until smooth. Beat in sour cream and vanilla. Add eggs one at a time, mixing just until combined. Pour this batter over the chocolate layer. Place whole Toffifee candies on top. Bake in a water bath at 300°F for 60-70 minutes until the center is just set. Cool completely, then chill overnight.
Serving Suggestions
Serve each slice with a drizzle of the reserved caramel sauce and a sprinkle of extra chopped hazelnuts. A dollop of lightly sweetened whipped cream complements the rich flavors beautifully. For a festive touch, garnish with a whole Toffifee candy on each plate. This dessert pairs wonderfully with a strong cup of coffee or a glass of dessert wine.
How-to Summary
In summary: 1) Cook caramel, add hazelnuts and flour to a portion. 2) Make and pre-bake a graham cracker crust. 3) Layer the special caramel, then a chocolate ganache into the crust. 4) Prepare a vanilla cheesecake batter and pour it over the layers. 5) Top with Toffifee candies and bake in a water bath. 6) Chill thoroughly before serving with extra caramel.
Frequently Asked Questions
Can I make this cheesecake ahead of time? Absolutely. It needs to chill overnight, making it perfect for preparing a day in advance.
What can I use instead of a springform pan? A deep 9-inch cake pan lined with parchment paper can work, but unmolding is much trickier. A springform is highly recommended.
My caramel seized when I added the cream. What happened? The cream was likely too cold. Ensure it is at room temperature and add it very gradually while whisking constantly.
Can I use store-bought caramel sauce? Yes, but flavor will differ. Use about 1 cup, mix in chopped hazelnuts and 1 tbsp of flour, and warm it slightly to make it pourable.
Why use a water bath? A water bath (bain-marie) provides gentle, even heat, preventing cracks and ensuring a creamy, smooth texture in the finished cheesecake.
Common Mistakes to Avoid
- Using cold ingredients for the filling, which can lead to a lumpy batter and uneven baking.
- Overmixing the batter after adding the eggs, which incorporates too much air and can cause cracking.
- Not properly sealing the springform pan for the water bath, leading to a soggy crust.
- Opening the oven door during baking, which causes a sudden temperature drop and cracks the surface.
- Slicing the cheesecake before it is fully chilled, resulting in a messy presentation.
Conclusion
This Toffifee Cheesecake is a show-stopping dessert that masterfully replicates the beloved candy’s flavors in a luxurious, creamy form. By following the detailed steps and tips provided, you can avoid common pitfalls and achieve a perfectly layered, decadent treat. The combination of homemade caramel, rich chocolate, and smooth cheesecake is sure to impress. Remember, patience during the chilling process is the final key to a sliceable, professional-looking dessert. Enjoy the delicious results of your baking adventure!