A little over a year ago, I was super excited to supply a Guest Post for CCU Uru of Go Bake Yourself, one of Australia’s premier bloggers. This week, when I remade this cheesecake, I updated with new photos and am reissuing this post so everyone can see it and maybe think about making it this Christmas! It is just so flippin’ good – make it, and you’re welcome!!! 🙂
CCU – Chocolate Chip Uru has been baking since she was a child, and started blogging when she was not much older – she also does marvelous restaurant reviews as CCU Undercover.
While Uru was off taking her University Exams, I stepped in on a virtual visit – Gibson, my faithful Canine Companion, of course, came along for the trip. To see the recipe for this marvelous cheesecake, all the hints, helps and ideas to make it special, and Chocolate Chip Uru’s blog, click over to my Caramel Toffee Cheesecake.
Not only is this an easy cheesecake, it’s so fun to fiddle around with the recipe using different candies, nuts and sauces. While these photos all have my Salted Caramel Sauce (what a huge difference between the home-made and the store-bought on the original photos) and Milky Way Bars, I often change this recipe up on a whim.
I originally found this recipe in Bon Appetit, where it was called Christmas Cheesecake with English Toffee Filling and made it that very same week – and have been making it over and over ever since! It really is a family favorite. I never use their suggested candies, though.
The Gum Drops just seemed weird to me and so many of the colored candies bleed into the topping. One of my fave ways to serve it, though, is to put out little containers of assorted candies and sauces and let each guest pick and choose their own. No need to worry about anything bleeding color onto that lovely topping when they’re just added and eaten immediately.
Sometimes I bake it in a water bath, sometimes not – with that gorgeous topping, there is no worry about any little flaws on the surface. That’s part of what makes this recipe so easy; it’s a little bit of a cheat, and a delicious one at that!
The toffee in the middle, while it may sound as if it might be a bit strange, is wonderful. It doesn’t stay absolutely crisp, but doesn’t melt, either – toothsome would be how I would describe it. I have tried many other candies in the center and it’s hard to find one that isn’t delish!
So stop by CCU’s blog and see my post and the recipe there – and be sure to say hi to CCU from the Frugal Hausfrau!!
(And yes, those horrid pictures on CCU’s bog, taken by me, are the same cheesecake, baked in the same size pan – but what is different is the perspective & the lighting and, oh, yeah, the caramel. It is funny how, how just a little perspective can change the game – in photos and life! haha!)
I’ll be sharing this recipe on a couple of link parties! What’s a link party, you say? A Virtual Party where bloggers share a small photo of their best posts of the week and a link you can click on – it’s a great way to see a bunch of blogs if you’re a viewer and to be seen if you’re a blogger!
This week, I’ll share to Fiesta Friday 99, put on by Angie of the Novice Gardener and co-hosted by Caroline @ Caroline’s Cooking and Linda @ La Petite Paniere.
I’ll also be sharing to Thowback Thursday #18, co-hosted by Moi!! Yes, that’s me, yours truly! And Alli, Quinn & Meaghan – you’ll see all their links on Throwback Thursday!
So stop by and see what all the fun is about!! Visit, mingle, comment and share! It’s a party, after all!
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