Doppelter Toffee-Käsekuchen

Name: Doppelter Toffee-Käsekuchen
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 12
Ingredients: 7-10 Tbsp Oil; 60 g Butter; 75 g Walnut kernels; 100 g Ladyfingers; 1 TABLESPOON demerara sugar; 600 g Double cream cheese; 250–300 g Caramel spread (glass); 3 Eggs (Gr. M); 15 g Cornstarch; 1 large freezer bag

AUTHOR
Leta Marks

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 12

7-10 Tbsp Oil
60 g Butter
75 g Walnut kernels
100 g Ladyfingers
1 TABLESPOON demerara sugar
600 g Double cream cheese
250–300 g Caramel spread (glass)
3 Eggs (Gr. M)
15 g Cornstarch
1 large freezer bag

Directions

1
Spread the bottom of a springform pan (24 cm Ø) thinly with oil. Melt butter. Finely chop 50 g walnuts. Finely crumble the lady fingers (see tip on page 14). Mix sponge crumbs, chopped walnuts, sugar and liquid butter well.
2
Pour the crumb mixture onto the bottom of the springform pan and press it down to an even base. Cover and chill for about 20 minutes.
3
Preheat oven (electric cooker: 150 °C/circulating air: 125 °C/gas: see manufacturer). Stir cream cheese and 125 g caramel spread with the whisks of the mixer until smooth. First stir in eggs, then starch. Pour cream onto the crumb base.
4
Bake in the hot oven on the second rack from below for about 50 minutes.
5
Turn off the oven, half-open the door and let the cheesecake cool in the oven. Take it out and let it cool down completely on a cake rack.
6
Spread 125-175 g caramel spread on the cake and chill for 3-4 hours, preferably overnight. Coarsely chop 25 g walnuts. Remove the cheesecake from the tin and sprinkle with walnuts.