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Sadie's Fudge Toffee Cheesecake
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This decadent cheesecake is a chocoholic's dream. It's silky smooth and deeply chocolate. Be careful not to overbake. The filling will wobble when the pan is gently shaken, but will firm up as the cheesecake cools.
2 cups chocolate wafer crumbs
1/3 cup melted butter
1 can Eagle Brand® sweetened condensed milk, caramelized* (see below)
3 Skor chocolate bars, crumbled (this is much easier if you freeze the bars first)
3 (8-ounce) packages cream cheese at room temperature (do not use light cream cheese)
3/4 cup granulated sugar
1/4 cup Kahlua liqueur
3 eggs, at room temperature
6 (1-ounce) squares semi-sweet chocolate, melted and cooled
2 (1-ounce) squares semi-sweet chocolate
*To Carmelize sweetened condensed milk:
To caramelize the sweetened condensed milk, simmer slowly in the top of a double boiler for about an hour, or longer, until it thickens and turns a golden brown. Stir occasionally. Set aside to cool.
(Note: Any brand of sweetened condensed milk may be substituted for the Eagle Brand®.)
Generously grease the sides of a 9-inch springform pan. Wrap the outside of the pan with a double layer of foil to prevent the butter in the crust from leaking out.
Combine the chocolate crumbs and melted butter and press onto the bottom and part way up the sides of the greased pan. Bake in a preheated 350° F (180°C) oven for 10 minutes then set aside to cool.
Spread the caramelized sweetened condensed milk over the cooled crust (warm it in the microwave for a few seconds if necessary). Sprinkle the 3 crushed Skor bars evenly over the caramel layer. If you've had to reheat the caramel before spreading, let it cool for a moment before adding the Skor bars.
With an electric mixer, beat the softened cream cheese and sugar until smooth, scraping down the bowl several times. Add the eggs, one at a time and beat only till smooth (don't overbeat the batter once you've added the eggs or the cheesecake could crack). Quickly stir in the melted chocolate and Kahlua (can do this by hand). Pour the batter over the caramel layer. It should almost fill the pan.
Bake the cheesecake in a preheated 350° F (180°C) oven for approximately 50-55 minutes. It will be set around the edges, but the center will wobble when you gently shake the pan. Turn the oven off and leave the cake in the oven for 1 hour, then completely cool at room temperature before putting it in the fridge. Run a sharp knife around the edge of the cake when it first starts to cool so that it doesn't pull away from the sides of the pan and crack. Refrigerate overnight before removing the sides of the pan.
To garnish, melt 2 squares of semi-sweet chocolate and drizzle over the top and down the sides of the chilled cake. Pile chocolate curls in the center.
Tip: Before preheating the oven set a large pan of water on the bottom rack. This adds moisture while the cheesecake is baking and will help to prevent cracks.
Makes 8-10 servings.
|Submitted By: Sadie|
|Date: February 15, 2004|