youtube pinterest twitter facebook instagram vimeo Bookmark Entries BURGER NEW Chevron Down Chevron Left Chevron Right Basket Speech Comment Search Video Play Icon Premium Nigella Lawson Vegan Vegetarian Member Speech Recipe Bookmark Comment Camera Scales Quantity List Reorder Remove Open book
Menu Signed In
More recipes Recipe search

Chocolate Brownie and Toffee Cheesecake

A community recipe by

Not tested or verified by Nigella.com

Print me

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!!

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 ounce 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.
  • 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.
  • Tell us what you think