Chocolate Brownie and Toffee Cheesecake

A community recipe by Glitters

Not tested or verified by Nigella.com

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Introduction

I think the title says it all :) Be warned though this is very rich and one slice per serving will be way enough til the next serving :) This is the ultimate cheesecake experience!!

Ingredients

Serves: 8-10

Metric Cups

For the Base

200 grams digestive biscuits (crushed)
70 grams unsalted butter (melted)
300 grams plain toffees
125 millilitres milk
250 grams dark brown muscovado sugar

For the Brownies

600 grams mascarpone cheese
140 grams light brown muscovado sugar
3 large eggs
300 grams creme fraiche
2 teaspoons best vanilla extract

For the Base

7 ounces graham crackers (crushed)
2½ ounces unsalted butter (melted)
10⅗ ounces plain toffees
4 fluid ounces milk
8⅚ ounces dark brown sugar

For the Brownies

21⅙ ounces mascarpone cheese
4⅞ ounces light brown sugar
3 large eggs
10⅗ ounces creme fraiche
2 teaspoons best vanilla extract

Method

Chocolate Brownie and Toffee Cheesecake is a community recipe submitted by Glitters and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Preheat the oven to 170oC/325oF/Gas 3, and lightly butter a 24cm/9 ½ in springform cake tin.

Combine the biscuits and butter and press into the base and a little way up the sides of the tin, and chill.

Put the toffees and milk in a heavy pan and place over a very low heat, stirring, until the toffees melt (about 5 minutes). Stir until smooth.

Meanwhile, tear the brownies into large chunks and scatter them over the base. Slowly pour the molten toffee over the top.

Beat the cream cheese and sugar together until smooth (I do this in a food mixer), then add the eggs, creme fraeche and vanilla. Continue beating until smooth. Pour this mixture into the tin and place on a baking sheet (in case of leakage) in the oven. Bake for about 1 hour 10 minutes, or until there is still a wobble in the middle when lightly shaken.

Remove and leave to cool, then remove the sides of the tin. Cool then chill. It is easier to remove from the tin the next day when completely cold.

Preheat the oven to 170oC/325oF/Gas 3, and lightly butter a 24cm/9 ½ in springform cake tin.

Combine the biscuits and butter and press into the base and a little way up the sides of the tin, and chill.

Put the toffees and milk in a heavy pan and place over a very low heat, stirring, until the toffees melt (about 5 minutes). Stir until smooth.

Meanwhile, tear the brownies into large chunks and scatter them over the base. Slowly pour the molten toffee over the top.

Remove and leave to cool, then remove the sides of the tin. Cool then chill. It is easier to remove from the tin the next day when completely cold.