| Ingredient | Method |
| Toffee: salted caramel sauce Filling: 120g cream cheese 30g caster sugar 1 egg 1 tsp vanilla essence 1 tbsp corn starch 1 tbsp lemon juice Cookie base: 60 g Digestives crackers 25 g unsalted butter, melted | 1. Base: stir all ingredients until combined. Press mixture into base of cake tin.
2. fiiling: beat cream cheese, sugar until smooth. Beat in eggs until well combined.
3. then beat in lemon juice, cornstarch, and vanilla essence until blended.
4. Pour filling into prepared tin. Bake in preheated oven at 180C for 20-25 minutes.
5. remove from heat and leave to cool.
6. topping: pour the salted caramel sauce on top of cake. Let it refrigerate for a couple of hours before serve. |
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