Toffee Chunk Cheesecake
I just made this for our Thanksgiving dinner...this was a great recipe - 1st time ever to make a cheesecake and it tasted awesome! Very decadent and major rave reviews (everyone thought it was bought at a specialty store - my husband had to confirm I made it;)!!!
I made it as the recipe stated, but as many suggested, I split the caramel and choc layer between the crust and the top of the cake. Also, I put water in a pan on the rack below the cake and baked it a 1/2 hour longer at 225.
Everything went fine - no cracks until near the end, but it was no biggie...I think that adds to the cheesecake appearance, but could be covered up w/sauce. Since this was my first cheesecake, I decided to keep the toffee out of the cheesecake. I'm happy I did, because the taste and consistency of the cheesecake was perfect (this would be great on its own!). Although, next time I'll try this variation.
The only problem I had was the same as others - hard to cut cleanly through the caramel. Next time, I'll probably cut the caramel/chocolate layer portion in half (or thin it), and still put 1/2 on the crust and drizzle the other 1/2 on top. (BTW - if anyone can tell me how to drizzle properly, I'd love to know. I tried it with a fork and spoon on top, but couldn't get it right (big drops); so I ended up spreading a light layer on top (still have quite a bit in the bowl).
Overall...THANK YOU VERY MUCH for such a wonderful recipe. Despite the difficulty with the carmel/chocolate layer, i
0 users found this review helpful
Nov. 28, 2008