• 12servings
  • 765minutes
  • 924calories

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Ingredients Jump to Instructions ↓

  1. 360g vanilla biscuit crumbs

  2. 85g unsalted butter, melted

  3. 400g dairy toffees, unwrapped

  4. 170g plain chocolate chips

  5. 150ml evaporated milk

  6. 4 1/2 (28g) bars chocolate covered hard toffee bars, such as Daim bars

  7. 900g cream cheese

  8. 300g caster sugar

  9. 4 eggs

  10. 2 egg yolks

  11. 2 tablespoons plain flour

  12. 75ml whipping cream

  13. 2 teaspoons vanilla extract

  14. 3 (28g) bars chocolate covered hard toffee bars, such as Daim bars, chopped

Instructions Jump to Ingredients ↑

  1. Preheat oven to 180 C / Gas 4. In a medium bowl, combine biscuit crumbs with the melted butter. Mix well. Press onto the bottom and half-way up the side of 23cm springform tin. Bake for 10 minutes in preheated oven. Allow to cool.

  2. Increase oven temperature to 200 C / Gas 6. In a saucepan over low heat, melt the dairy toffees together with the chocolate chips and evaporated milk stir until smooth and pour into base. Break Daim bars into small pieces. Sprinkle over the toffee layer.

  3. Beat cream cheese until smooth. Add sugar and flour; beat until smooth. Add eggs, then yolks, one at a time. Blend in double cream and vanilla. Pour over toffee layer. Wrap outside of tin with foil.

  4. Set in a large tin that has been filled with 2.5cm of hot water. Bake at 200 C / Gas 6 for 15 minutes; reduce oven to 110 C / Gas 1/2 and bake 1 hour. Remove from water. Cool to room temperature, then chill overnight in the refrigerator. Top with remaining chopped Daim bars.


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