Cheesecake Coffee-Toffee Cake
Cheesecake Coffee-Toffee Cake
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Cheesecake Coffee-Toffee Cake

Cheesecake  Coffee-Toffee Cake, takes two of my weaknesses, coffe, and Cheesecake and rolls them into one amazing dessert and both are given a flavour boost with the addition of Irish Cream.

Cheesecake Coffee-Toffee Cake

Ingredients

For Cake

  • 1/4 cup instant coffee granules or crystals
  • 1/4 cup boiling water
  • 1 box white cake mix
  • 1 cup water
  • 1/3 cup vegetable oil
  • 3 eggs
  1. Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom and sides of 13×9-inch pan. In small bowl, dissolve coffee granules in boiling water.
  2. In large bowl, beat cake mix, 1 cup water, the oil, eggs and coffee mixture with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into the pan .

Cheesecake 

  • 250 g ( 8 oz) cream cheese, softened
  • 1/3 cup (75 g) caster (superfine granules) sugar
  • 1 egg yolk
  • 1 tablespoon Irish Cream
  1. Place the cream cheese, sugar, egg yolk and Irish Cream in the bowl of a food processor and process until smooth.

To Assemble Cheesecake toffee cake:

  1. Place large spoonfuls of the cheesecake mixture on top of the toffee cake mixture and, using a butter knife, swirl to partially combine.
  2. Bake for 45-50 minutes or until set (do not over-bake).
    Cool completely, about 2 hour.

 

For Vanilla Sauce (Makes 3/4 cup.)
•1 cup water
•1/2 cup sugar
•1 tablespoon cornstarch
•2 tablespoons butter
•2 teaspoons vanilla extract
•pinch salt

  1. Bring water to a boil in a small saucepan. Combine sugar and cornstarch, blend well. Add sugar and cornstarch mixture to boiling water; reduce heat to medium, stirring constantly, and cook until thickened. Remove from heat and add the butter, vanilla, and salt, stirring until butter is melted. Spoon over dessert Enjoy!

Cheesecake  Coffee-Toffee Cake
Cheesecake Coffee-Toffee Cake

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Written by Allfoodrecipes

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