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Butter toffee cheese cake recipe (15.06.17)

Jun 15, 2017

1 packet Digestive or Tennis biscuits, crushed
60 g melted butter
Mix together and place spoonfuls in dessert cups.

Topping
500ml stiffly beaten fresh cream
1 can condensed milk
155 g Nestle cream
250g Philadelphia cream cheese
1 tsp vanilla essence
Beat cream cheese until soft. Add condensed milk, Nestle cream and vanilla essence and beat well. Fold in stiffly beaten cream. Pour over biscuit base. Allow to set

Butter toffee sauce
Melt one cup sugar over low heat. When melted, add 90g butter and allow to mix into sugar. Add half cup of doublecream. Mix well. Cook for a few minutes whilst stirring all the time. Remove from heat and cool. Pour over Cheesecake mixture and top with lots of chopped pecans

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