Sticky toffee pudding cheesecake from Food and Travel Magazine, June 2013 (page 119) by Hannah Miles

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Notes about this recipe

  • Jane on June 09, 2014

    It's always hard to gauge when to take out a cheesecake - it continues cooking as it cools, and firms up as it chills so it's important to take out when it is cooked enough but not overcooked. Unfortunately I erred on the side of under-done and the center was very runny. I would say at least 1.25 hours is needed. In order to avoid cream cheese lumps have the cheese at room temperature and whisk thoroughly before adding the rest of the filling ingredients. I had to process my mixture to get it really smooth. Despite all this, it was really good.

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