Toffee Crisp Cheesecake!
A Chocolate Rice Krispie Base, Chocolate Toffee Crisp Cheesecake filling, Chocolate Drizzle, Whipped Cream and even more Toffee Crisp goodness.
- Prep time
- 20 min
- Cook time
- 20 min
- Yield
- 14 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 100 g Rice Krispies/Cocoa Pops
- 150 g Milk Chocolate
- 75 g Unsalted Butter
- 50 g Golden Syrup
- 500 g Full-Fat Cream Cheese
- 100 g Icing Sugar
- 1 tsp Vanilla Extract
- 200 g Milk Chocolate
- 150 ml Double Cream
- 200 g Toffee Crisp Bars ((chopped))
- 50 g Melted Chocolate
- Sprinkles
- Toffee Crisp Bars
- 150 ml Double Cream
- 1 tbsp Icing Sugar
- 1 tbsp cocoa powder
Instructions
- 1
Melt the butter and golden syrup together in a small pan until melted and starting to bubble.
- 2
Add in the chocolate and beat until smooth, if the chocolate hasn’t fully melted then briefly put it over the heat again till it has!
- 3
In a Large Bowl, Mix the Chocolate/Butter Mixture together with the Rice Krispies or Cocoa Pops until combined well. It can take a bit of welly, so stick with it! Best to use a large spatula when doing this.
- 4
Tip the combined mixture into a 8″/20cm Deep Springform Tin and press down firmly – chill in the refrigerator for at least an hour.
- 5
Melt the 200g of Milk Chocolate in a bowl over a pan of gently simmering water, stirring gently or microwave in short bursts until fully melted – leave to cool briefly whilst doing the rest.
- 6
With a stand mixer, whip the Cream Cheese, Icing Sugar and Vanilla until smooth. Add in the slightly cooled Melted chocolate, and whip again till smooth.
- 7
Pour in the Double Cream and continue to whip until thick. Check it occasionally and scrape down the sides until its all combined!
- 8
Fold through the Chopped up Toffee Crisp Bars and then add on top of the Rice Krispie Base! Leave to set in the fridge for 5-6 hours, or preferably over night!
- 9
Remove the Cheesecake from the tin. As I use Springform tins, it comes away from the sides itself. If you a struggling, run a thin sharp knife around the edge. I then use a thin metal spatula to get my cheesecake off the base.
- 10
Drizzle 50g of Melted Milk Chocolate over the cheesecake, and add some grated chocolate/sprinkles if you wish.
- 11
Pipe on some whipped cream (the double cream, cocoa powder & icing sugar together) and then add a piece of Toffee Crisp for each slice and enjoy!