Toffee and chocolate topped cheesecake
Preparation time: 30 min
200g digestive biscuits
100g butter, melted and cooled
400g cream cheese
200g mascarpone cheese
150g icing sugar
1tsp vanilla extract
175ml double cream
For the topping
70g hard toffee
50g dark chocolate
1.For the biscuit base: use 10g of melted butter to grease a 23cm loose-bottomed spring form cake tin and line with baking parchment. Put the digestive biscuits into a freezer bag, push out the air, seal, and use a rolling pin to crush the biscuits to crumbs. Pour the biscuit crumbs into a mixing bowl, add the remaining the melted butter and stir until all the crumbs are well coated.
2.Use the back of a spoon or your fingers to press the biscuit crumbs into the base of the cake tin. Transfer the tin to the fridge for one hour to allow the biscuit base to set.
3.For the cheesecake: put the cream cheese, mascarpone, icing sugar and vanilla extract into a mixing bowl and use an electric mixer to combine.
4.In a separate mixing bowl, beat the cream until it thickens, add to the cream cheese mixture and beat until both mixtures are completely combined.
5.Remove the tin from the fridge and pour the cheesecake mixture onto the biscuit base and spread evenly. Return to the fridge to set, ideally overnight or for a minimum of four hours.
6.About 30 minutes before serving, take the cheesecake out of the fridge so that it reaches room temperature.
7.For the topping: put the toffee into a bowl and melt in the microwave for approximately 20 seconds, stirring it every few seconds. Use a spoon to drizzle the melted toffee onto the cheesecake. Use the same technique to melt and drizzle the dark chocolate. Put the cheesecake back into the fridge for five minutes to allow the topping to firm up before serving.