Indulge yourself with this rich and decadent cheesecake using Killarney toffee.
6 people90 minutes20 minutes
For the Base
For the Cream Filling
1 - Fresh Egg
2 - Gelatine Sheets
100mlSuperValu Whipped Cream 350ml
Line an 8” cake tin with parchment paper.
Break the biscuits into a food processor, and add the chocolate chips and toffee, pulse until the mixture resembles breadcrumbs.
Pour in the melted butter, then press the mixture into an 8” cake tin ensuring the crumb covers the base of the tin. Place in the fridge for 15 minutes.
Dissolve the gelatine in cold water for approximately 10 minutes. When it has softened use a sieve to strain off the water. Transfer the gelatine to a small bowl set over simmering water and soften it further with a tablespoon of water.
Beat the egg yolk and sugar together in a mixing bowl. Add vanilla extract to the cream cheese and mix until soft.
Using a rolling pin smash the toff ee into small pieces and add to the mixture. Add the gelatine and mix well.
After this gently fold in the whipped cream and spread over the biscuit base. Place in a refrigerator to set for approximately 1-1½ hrs.
Remove the cheesecake from the cake tin and discard the parchment paper. Melt some chocolate pieces in a bowl over some hot water, then using a spoon drizzle over the cheesecake.
Break some toffee pieces and place on top, serve with some piped whipped cream.