Baked vanilla cheesecake with salted toffee sauce

Serves 12
Preparation time 20 minutes
Cooking time 45 minutes at 180c/350f


150g unsalted butter, melted, plus extra for greasing
250g spritz biscuits, finely crumbed
115g caster sugar
3 tablespoons cornflour
900g full-fat cream cheese, at room temperature (philadelphia/St Moret style)
3 large eggs
115ml double cream
1 teaspoon vanilla extract
for the sauce:
75g butter
75g sugar
100ml cream
good pinch instant coffee
½ teaspoon salt


  1. Line the bottom of a spring mould tin with baking parchment. Mix together the crumbed biscuits and melted butter. Press into the bottom of the spring mould and using a metal spoon flatten it well.
  2. Mix the cream cheese, cornflour, sugar, vanilla and beat well. Add the eggs and beat again till smooth. Pour into the tin.
  3. Cook uncovered for 45 minutes to one hour until it is not wobbly. If it’s colouring, cover the top with foil. Let it cool, then store in the fridge until 1 hour before serving.
  4. To make the sauce: put all the ingredients into a saucepan and melt gently together, then boil for 2 minutes. Serve at room temperature and stir well before serving.

To serve slice using a sharp knife dipped into hot water between each cut and place a wedge of cheesecake in the centre of a plate. Drizzle the sauce over and dust with icing sugar.


This recipe came from Brendan Croft in our North American Sales Team: “It really stems from my love for New York. As a kid I would dream of going there and riding in yellow taxi cabs, going up the empire state building, and eating hot dogs from a street vendor. At school I loved the Home Economics cooking classes and when we had to make cake I always would try to make different variations of the classic New York cheesecake. When we had a cheesecake bake-off in the London office, I thought a salted toffee sauce would work best. I just so happened to win!”