Toffee brownie cheesecake

"This toffee brownie cheesecake is like the perfect starter cheesecake. The baked brownie is so rich and fudgy and dense, and then that no bake cheesecake topping is light and fluffy. It is so good. It is so easy."

Credit: Mary Makes It Easy

• serves

  12-14

• prep

  20 minutes

• cook

  20 minutes

• difficulty

  Easy

"If you’re looking for the perfect first-time cheesecake, this is the recipe for you. No bake cheesecake is not only creamy and delicious, it’s also the easiest cheesecake ever."

Ingredients

• ¾ cup (102 g) plain (all-purpose) flour
• ¾ cup (67 g) cocoa powder
• ¼ tsp kosher salt
• 4 (39 g each) chocolate covered toffee bars, divided
• ¾ cup (168 g) unsalted butter, cubed
• ¾ cup (120 g) semi-sweet chocolate chips
• 1 cup (200 g) packed brown sugar
• 3 eggs, room temperature
• 3 tsp (15 ml) vanilla extract, divided
• 2 (250 g each) bricks full fat cream cheese, room temperature
• ½ cup (100 g) granulated sugar
• ¾ cup (185 ml) 35% cream

Chilling time: at least five hours.

Instructions

1. Preheat your oven to 175°C (350°F) and lightly grease a 23 cm (9 inch) springform pan with cooking spray. Line the bottom of the pan with a round of parchment paper and the sides with one or two strips of parchment.
2. Whisk together the flour, cocoa powder and salt in a bowl. Chop two of the chocolate toffee bars into bite sized pieces and stir into flour mixture.
3. Set a large heat-proof bowl over a pot of lightly simmering water. Add the butter and chocolate chips and stir until melted and smooth. Remove from heat and stir in the brown sugar. Beat in the eggs, one at a time followed by 1½ teaspoons vanilla. Add the flour mixture and stir to combine.
4. Spread the batter into the prepared pan. Bake for 20 to 25 minutes, just until firm. Cool completely.
5. For the cheesecake layer, beat the cream cheese in a stand mixer fitted with a paddle or hand mixer on medium-high speed until smooth, about 1 minute. Scrape down the bowl and add in the sugar and remaining 1½ teaspoons vanilla and continue to beat until smooth and creamy, about 2 minutes.
6. Using a hand mixer, whip the cream in a medium bowl to stiff peaks. Fold the whipped cream gently into the cream cheese mixture.

7. Spread evenly over the cooled brownie layer. Finely chop the remaining two chocolate toffee bars and sprinkle over the edge of the cheesecake. Place in the fridge to firm up for at least five hours or up to five days before cutting to serve.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

"If you’re looking for the perfect first-time cheesecake, this is the recipe for you. No bake cheesecake is not only creamy and delicious, it’s also the easiest cheesecake ever."