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English toffee cheesecake

Tart and sweet by turns, rich caramel swirls decorate the traditional cream cheese topping on a biscuit crumb base

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Ingredients (Serves 6-8)
  • 150g/5oz (half a pack) Unibic Anzac Biscuits
  • 100g/4oz butter, melted
  • 400g/14oz cream cheese, softened
  • 300ml/1⁄2pt single cream
  • 1 tsp vanilla essence
  • 1 tbsp caramel sauce
  • 2 tsp gelatine
  • 1 tbsp hot water
  • 100g/4oz English toffee or any flavoured fudge, broken into squares and melted
  • Ground cinnamon for dusting

Place the biscuits in a food processor and whizz until they resemble coarse crumbs. Add the melted butter and whizz again until well combined.

Spoon the mixture into the base and sides of a deep, loose-based fluted flan tin, or a springform tin, pressing it down well.

Refrigerate the base until firm. Meanwhile, beat the cream cheese, cream, vanilla essence and caramel sauce together until smooth. Dissolve the gelatine in the hot water and pour into the cream and caramel mixture.

Mix this until well combined, then carefully spoon it over the biscuit crumb base.

Dollop spoonfuls of the melted toffee into the cheesecake mixture and swirl with a skewer.

Refrigerate for 2 hours until firm. Serve cut in wedges and dusted with cinnamon.

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