Baked Toffee Cheesecake

This New York-style baked cheesecake requires a little extra effort but the results are out of this world!
Serves: 10
  • Base
  • 200g digestive biscuits, crushed
  • 2tbsp cocoa
  • 55g buttery spread*, melted
  • Filling
  • 400g light cream cheese
  • 200ml tub half fat crème fraîche
  • 85g caster sugar
  • 1tbsp cornflour
  • 3 eggs
  • 1½tsp vanilla extract
  • 397g can Carnation Caramel

You will also need...

20cm spring form cake tin
  • Easy

    A guide to our ratings

    • Ridiculously easy!
    • Very easy
    • Easy
  • Prep time
    30 mins

    Cook time
    45 mins

Each serving typically contains

  • Energy 1769kJ 422kcal 21%
  • Fat 20.2g 29%
  • Saturates 10.1g 51%
  • Sugars 35.9g 40%
  • Salt 0.62g 10%

of an adult's Reference Intake (RI)
*Reference Intake of an average adult (8400kJ/2000kcal).
Portions should be adjusted for children of different ages.

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Here's how easy it is...
  1. 1. Preheat the oven to 180°C, (160°C for fan ovens), Gas Mark 4. Double wrap the outside of the cake tin in clingfilm.
  2. 2. Mix the crushed biscuits in a bowl with the cocoa and buttery spread thoroughly then lightly press into the base of the tin. Chill for 10 minutes.
  3. 3. Whisk the cream cheese, crème fraîche, sugar, cornflour, eggs and vanilla (use an electric hand whisk or blender if you have one). Pour the filling over the biscuit base.
  4. 4. Sit the cheesecake in a roasting tin. Beat the caramel in a small bowl and then gently swirl into the creamy filling.
  5. 5. Pour very hot water into the roasting tin to come halfway up the sides of the cake tin. Bake in the centre of the oven for 45 minutes. Turn off the oven, without opening the door, and leave for 1 hour to set. Cool and then chill for 4 hours or overnight. Remove from the tin and serve.
  6. The secret to the sticky texture of this cheesecake is in the gentle cooking in a water bath (roasting tin filled with hot water). Cooling the cheesecake slowly in the oven helps to prevent the top cracking. Try serving this with blueberry compote and more half fat crème fraîche.

    *Recipe based on 70% fat buttery spread

Discussion Board

  • angelan1986
    November 17, 2014
    I've made this cheesecake this evening and followed the instructions exact but it has sank in the middle and there are 2 huge cracks on the top :( can't figure out what I did wrong. I used Philadelphia soft cheese instead of cream cheese as someone told me this is the same, is it? Or is that what went wrong?
  • Tamjake
    April 16, 2014
    Hi why is all the ingredients buttery spread light Creme fresh and light soft cheese can you use full fat for all of these ingredients??

    Carnation says:
    Hi Thomas, using light ingredients in these recipes reduces the amount of fat, particularly saturated fat. We therefore recommend using these ingredients, however if you choose to use the full fat versions they will work just as well.
  • mroberts
    March 02, 2014

    I have just made this and for some reason when i removed it from the tin the caramel had sunk to the bottom and is really runny and has caused the cheescake layer to slide off the base. What did i do wrong?

    Carnation says:
    Hi Michelle, Sometimes the Carnation Caramel will sink down as it cooks. There is a very easy way to make sure that the cheesecake holds together. Try not to swirl the Carnation Caramel all the way to the edges, leave a 2cm edge around the whole of the cake. This way the sides will be firmer.
  • Karen
    February 26, 2014
    Hi what can I use instead of creme fraiche, I can't buy it where I live. Thanks

    Carnation says:
    Hi Karen, soured cream will work well as a substitute or if not then mascarpone cheese.
  • Alex
    January 04, 2014
    Hi there,
    How would you suggest getting the cake out of the tin? I don't have one with a removable bottom, you see. Thanks!

    Carnation says:
    Hi Alexandra, there is a little trick. Make sure you line the cake tin with baking parchment so that it comes out easily. To get it out of the tin place a sheet of parchment on a flat baking sheet, put over the chilled cheesecake and then flip onto the baking tray so that the cake lands face down onto the baking sheet. Quickly flip the cake back onto a serving plate and then gently peel the baking paper back.
  • Joyce
    November 24, 2013
    Could I use chocolate digestives instead of pain digestives and cocoa?

    Carnation says:
    Hi Joyce, this recipe is not appropriate for freezing. The high sugar content means that it will absorb water and become very sticky. It will last for at least 3 weeks in an airtight container so hopefully this will help over busy periods.
  • Ann B
    June 05, 2013
    Probably the best cooked cheesecake recipe I've tried. I only used half a tin of caramel and it was ample. My next one will be citrus - should be very lush and refreshing!
  • Sheena
    March 03, 2013
    I made this before and it was lovely, I would like to make again but with chocolate sauce instead of caramel, do you think it will work?

    Carnation says:
    Hi Sheena, yes it should work fine - or what about a chocolate caramel combo? Sounds delish!
  • Ratty
    February 07, 2013
    Can you freeze this?

    Carnation says:
    Hi Rachel, it's always best fresh but yes you can freeze it - the base will go soft but otherwise it will be fine. Defrost overnight in the fridge.
  • pbb
    February 05, 2013
    Just made this and all the caramel has sunk down to the top of the biscuit base and the cheesy mixture isn't very smooth. Is this normal?

    Carnation says:
    Hi Leah, some of the caramel will sink but the cheesy mixture should be very smooth... Did you turn the oven down to the fan temperature if you have a fan oven? If the mixture gets too hot it can curdle..
  • hina
    December 06, 2012
    I really want to make the toffee cheese cake but i don't eat eggs and nor does my family, what could i use as a supplement for eggs?

    Carnation says:
    Hi Hina, this recipe uses the egg to set the cheesecake - however we have some lovely cheesecakes without eggs - try our lemon cheesecake or the strawberry one instead!
  • Libby
    October 05, 2012
    Hi - A lot of the recipes use 'buttery spread'. Is it ok to replace this with butter?

    Carnation says:
    Hi Anne, yes of course butter is fine!
  • Smuggles
    September 19, 2012
    Is it really ok to bake in the oven with clingfilm on on tin? Wont the clingfilm melt?

    Carnation says:
    Hi Sarah, yes we know it sounds strange but the cling film does form a good seal against the water stopping the base from going soggy! If you prefer you could wrap the base twice in foil instead.
  • Pat
    June 18, 2012
    just signed up but can't print recipes off properly getting strange recipe titles and some don't print off with all the stages of preparation.Can you help

    Carnation says:
    Hi Patricia! We’re sorry to hear that your recipes aren’t printing properly! We’ve looked into this and recommend reviewing your printer settings, which should hopefully sort the problem. Happy baking!

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