Toffee Crumble Cheesecake With Attitude
300 ml fresh cream
300 ml sugar
4 tbsp butter
2 tsp vanilla sugar
Cheesecake base & crumbs:
500 g flour
200 g butter
200 g sugar
1 big egg
1 tbsp baking powder
1 kg soft cheese
175 g sugar
2 tbsp corn flour
100 g pecans,roughly chopped
2 very ripe peaches,cut into small pieces
Start with making the toffee:
Simmer sugar & fresh cream on low heat until thickens & turns light brown.
Take off the heat,stir in the butter & vanilla for taste.
For the base:
Rub the butter & flour together using just your fingertips until mixture resembles breadcrumbs.Mix in the sugar.
Take out 4 dl of crumbs,set aside for the cake topping.
Now mix to the rest of the crumbs the baking powder & egg.
Pour the base crumbs onto the baking tray,which is covered with baking paper. Press it down with hand until evenly over the tray.No need to turn it into the dough at first at all.
Bake at 180 C for 10-15 min until it starts to turn golden on top.
At the same time prepare the filling :
Whisk together the soft cheese,eggs & sugar.Add the corn flour through the sieve & vanilla extract.
Mix it all until even.
Spread the toffee over the cake base.
Scatter pecans over the toffee,press them in slightly.
Pour the filling over the base.
Sprinkle the pieces of peaches onto the filling.
Top it with 4 dl of crumbs.
Bake at the 180C for 40-60 min.
Let it cool in the tray for 1 h.