English Toffee Cheesecake |
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Prep Time: 0 Minutes Cook Time: 120 Minutes |
Ready In: 120 Minutes Servings: 8 |
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This is a lovely, no-bake version of a cheesecake. It uses Anzac biscuits, English fudge and has a great caramel/toffee tang. Read more . They are a favourite in Australia, and kids just love them. Ingredients:
375g anzac biscuits |
100g melted butter |
400g softened cream cheese |
300ml cream |
1 tsp vanilla essence |
1 tbspn caramel topping |
2 tspns gelatine |
1 tbspn hot water |
100g english fudge squares, melted |
cinnamon, to serve |
Directions:
1. Place Anzac biscuits into food processor and process til biscuits resemble coarse crumbs.
2. Add melted butter to the work bowl and process til well combined.
3. Press Anzac mixture into the base and sides of a 20cm springform tin (press mix with a flat based glass for best results). Refrigerate.
4. Beat the cream cheese, cream, vanilla and caramel topping until smooth. Dissolve the gelatine in the boiling water and pour into the mixture and mix til well combined.
5. Pour the mixture over the prepared base.
6. Dollop the melted fudge into the cheesecake mixture and swirl with a skewer.
7. Refrigerate 2 hours until firm.
8. Serve dusted with cinnamon, in wedges with a little caramel or toffee syrup....
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