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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 10 |
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Directions: At the restaurant, this is served with roasted pears. The cake needs time
to set up in the refrigerator overnight, so begin making it at least one
day ahead.
For gingersnap crust:
Preheat oven to 350F. Spray bottom of 9-inch springform pan with 2
1/2-inch-high sides with nonstick spray. Stir ground cookies, butter, and
sugar in medium bowl until moist clumps form. Press cookie mixture firmly
onto bottom of prepared pan. Wrap outside of pan with 3 layers of
heavy-duty foil. Bake crust until firm and beginning to darken, about 14
minutes. Cool crust. Maintain oven temperat
ure.
For cheesecake:
Beat cream cheese and sugar in large bowl until smooth. Beat in butter,
then eggs, 1 at a time, until just blended. Beat in vanilla. Pour batter
over crust in pan. Place springform pan in large roasting pan. Add enough
hot water to come halfway up sides of springform pan. Bake cake uncovered
until filling is puffed around edges and moves slightly in center when pan
is gently shaken, about 1 hour 10 minutes. Remove pan from water; remove
foil. Place hot cheesecake uncovered in refrigerator overnight.
For caramel topping:
Stir sugar, water, and lemon juice in large saucepan over medium heat until
sugar dissolves. Increase heat; boil without stirring until mixture turns
deep amber, occasionally swirling pan and brushing down sides with wet
pastry brush, about 9 minutes. Add cream (mixture will bubble). Reduce heat
to medium-low. Simmer until reduced to 1 1/4 cups, stirring occasionally,
about 8 minutes. Chill until thickened but still pourable, about 15
minutes.
Spoon caramel over top of cake just to edges (do not allow caramel to drip
down sides). Garnish top edges with chopped English toffee. Chill at least
2 hours and up to 6 hours.
Run knife around pan sides to loosen cake; release pan sides.
Contributor: Bon Appetit January 2005
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