Kinky toffee cheesecake recipe

Ingredients

• 100 g butter
• 300 g digestive biscuits, crushed
• 325 g toffee sauce
• 450 g cream cheese
• 475 ml double cream
• 300 ml crème fraiche
• 250 g caster sugar
• 1 packet of popping candy

Method

1. Melt the butter gently, remove the pan from the heat and stir in the digestive crumbs with a small amount of the toffee sauce.
2. Divide the crumb mixture between four ramekins and press it down firmly.
3. Whisk the cream cheese, double cream, crème fraîche, caster sugar and most of the remaining toffee sauce until smooth. Spoon the filling over the bases.
4. Level the tops, add a final drizzle of toffee sauce and refrigerate for at least 2 hours.
5. Add the popping candy immediately before serving.