Salted Toffee & Chocolate Baked Cheesecake


Aug 22, 2023

1 min read

Dark Chocolate Ganache:
90 gr Dark chocolate
50 ml Anchor Cream
Salted Toffee Sauce:
100 gr Caster sugar
125 ml Anchor Cream (warmed)
25 gr Mainland Unsalted Butter
2 gr Flaky sea salt
Baked Cheesecake:
200 gr Oreo crumb
65 gr Mainland Unsalted Butter – melted
550 gr Anchor Cream Cheese
100 gr Anchor Sour Cream
120 gr Caster sugar
10 gr Vanilla essence
135 gr Eggs
25 gr Corn flour
40 gr Lemon juice
    Toffee sauce as per recipe
    Ganache as per recipe
Dark Chocolate Ganache:
  1. Bring the cream to the boil and pour onto the chocolate, whisk until smooth
Salted Toffee Sauce:
  1. Prepare a dry caramel by gently heatingthe sugar in a heavy saucepan with high sides stirring intermittently to dissolve the sugar completely and to reach a nice amber colour
  2. Once the caramel has reached the correct colour add the butter and then the warm cream gradually and whisk until combined
  3. Remove from the heat and stir in the flaky salt.
  4. Allow to cool at room temperature.
Baked Cheesecake:
  1. Bind he crumb with the melted butter and press evenly into a prepared tin.
  2. Soften the cream cheese in the microwave.
  3. Beat the cream cheese, sour cream, sugar and vanilla until smooth.
  4. Whisk the eggs and corn flour together and add to the cream cheese mixture.
  5. Add the lemon juice and pour onto the Oreo base.
  6. Swirl in the toffee sauce and ganache and bake at 145°C for approximately 40 minutes or until just set.
  7. Leave the baked cheesecake in the ring to cool completely before removing.


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