Category Archives: Cheesecake

Toffee Crunch Cheesecake

Aside from being gorgeous, this cheesecake is fabulous. I have made this cheesecake four or five times and it always turns out beautifully. The gingersnap crust is a lovely combination with the Heath bar topping. The caramel sauce takes a very watchful eye. You don’t want to take it too far (dark) because it will burn.I think the term ‘dark amber’ is a bit misleading. If I waited for it to turn dark amber, it would have burned and hardened, which I did the first time I made the cheesecake.  You will have left over caramel sauce. The recipe makes about twice the amount you need for the top of the cake. I have no problem with this because I usually decorate the plate with extra sauce.

Toffee Crunch Cheesecake

Toffee Crunch Caramel Cheesecake
Bon Appétit | January 2005

Zoom; Park City, UT
“Each year we receive hundreds of reader requests for recipes from restaurants around the world. And this past year there was a clear favorite — cheesecake. One of the best we tested is from Zoom in Park City, Utah. Here’s their delicious version. — The Editors

At the restaurant, this is served with roasted pears. The cake needs time to set up in the refrigerator overnight, so begin making it at least one day ahead.

Yield: Makes 10 to 12 servings

Gingersnap crust:
Nonstick vegetable oil spray
1 1/2 cups ground gingersnap cookies (about 7 1/4 ounces)
5 tablespoons unsalted butter, melted
2 tablespoons (packed) golden brown sugar

4 8-ounce packages cream cheese, room temperature
1 cup (packed) golden brown sugar
2 tablespoons (1/4 stick) butter, melted
5 large eggs
1 teaspoon vanilla extract

Caramel topping
1 1/2 cups sugar
1/4 cup water
1/2 teaspoon fresh lemon juice
1 cup heavy whipping cream

4 1.4-ounce English toffee candy bars (such as Heath or Skor), chopped

For gingersnap crust:
Preheat oven to 350°F. Spray bottom of 9-inch springform pan with 2 1/2-inch-high sides with nonstick spray. Stir ground cookies, butter, and sugar in medium bowl until moist clumps form. Press cookie mixture firmly onto bottom of prepared pan. Wrap outside of pan with 3 layers of heavy-duty foil. Bake crust until firm and beginning to darken, about 14 minutes. Cool crust. Maintain oven temperature.

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 with chopped English toffee. Chill at least 2 hours and up to 6 hours.

Run knife around pan sides to loosen cake; release pan sides.


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Filed under Bon Appetit, Caramel, Cheesecake, Desserts


Originally uploaded by jenianddean.

Cheesecake is one of the foods that I think makes the world go round. I haven’t been making this particular cheesecake recipe for very long, but I have had a ton of success with it. I have even made this recipe for a friend to take to her son’s baseball banquet. When someone wants to take something I’ve made to an event, that’s when I know a recipe is a winner.

As some of you know, I’m allergic to strawberries. In turn I never have made the glaceed strawberries. I will actually have to look up the recipe for those and add it later. Sorry.

Cheesecake with Glaceed Berries
from Entertaining by Martha Stewart

This is the richest, smoothest cheesecake. The finely ground almonds which dust the pan are a pleasing contrast to the silkiness of the the cheesecake. Use a straight sided pan 8 inches wide and 3 inches deep.

1 Tablespoon unsalted butter, at room temperature
1/4 pound finely ground blanched almonds
4 8-oz packages cream cheese, softened
1/2 C heavy cream
1 1/2 C sugar
4 eggs, lightly beaten
Zest of 1 orange
Zest of 1 lemon
1 teaspoon vanilla

1 pint Glaceed Strawberries

Preheat oven to 325F. Butter pan and dust with ground almonds.

In an electric mixer, beat cream cheese, cream, and sugar until smooth. Add eggs and beat again. Mix in zest and vanilla.

Pour into prepared pan and place this pan in a slightly larger pan. Pour boiling water into the larger pan to come 2/3 up the side of the cake pan.

Bake until firm, approximately 2 hours, adding more boiling water when necessary. Turn off the oven, open door, and let cake sit until cooled.

Invert onto a platter. Garnish with strawberries.

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Filed under Almonds, Cheesecake, Desserts, Lemons, Martha Stewart, Nuts, Oranges