I hope you guys are happy with my plan of posting one cheesecake recipe every week. So far, I have been very efficient at the same and hence, in continuation, I present these Toffee Walnut Cheesecake Cups. Now, cheesecake cups are such a cool dessert idea! Why? That’s because while whisking up one full round cheesecake is slightly difficult. Moreover, one has to be super extra cautious and careful with things like the texture, the crack prevention, and so on. With these Toffee Walnut Cheesecake Cups, you have lesser things to worry about and also, more cheesecakes to eat. Haha! Plus, these are MINI cheesecakes. So by eating one, you’re not breaking the bank on your diets. Plus, it’s easy to give away and/or freeze the rest. Mini food = my favorite thing ever because it helps control wastage and is also really nice for when you don’t want to take care of storing biggy desserts.
I actually love experimenting with cheesecake recipes. For a long time, I had hardly posted or made any cheesecakes because making them is a dedicated process. Albeit, you do get something heavenly in the form of a dessert! And then one day, I just decided to go ahead with it and now the blog has a lot of cheesecake-y desserts! You can check them out here.
Mistakes to avoid while making these Toffee Walnut Cheesecake Cups
All cheesecakes, no matter what kind, require determination and patience. It is not a dessert for the people who like ‘winging it’ or are of the attitude of ‘just getting it done’ while baking. While you can have this attitude when baking cookies, brownies, or simple cakes, baking cheesecakes is no less than a scientific experiment. I really do not mean to scare you guys. All I am trying to do is give an idea of a mindset with which you can approach this recipe. These Toffee Walnut Cheesecake Cups are delicious, soft, decadent, easy, and the best ever dessert! Plus, in baking, do not be scared of failures. Each and every time you falter, you learn so much about improvising or so much about patience! This is one of the main reasons I love baking!
Now, for the mistakes:
Using wrong temperature ingredients in these Toffee Walnut Cheesecake Cups is a strict no-no
If the butter is not melted while baking your crust or if the cream cheese isn’t softened, you’re preparing yourself for disappointment. The temperatures and specifications provided in recipes are not to be taken lightly. If they could be avoided, we bakers would have never taken the time to jot them down for you. Using the ingredients at their respective correct temperatures are important for the dessert to come together. The crust of your Toffee Walnut Cheesecake Cups will never come together if you don’t melt that butter. Melted butter will combine better with your ground biscuits. Cold and hard butter will just not give you a uniform mixture while softened butter will give you a thicker mixture.
Overmixing is not a good idea
I usually mention the time for which you should be mixing the ingredients together. Like, for the filling of these Toffee Walnut Cheesecake Cups, do not go on mixing forever. You only need to mix until the filling gets smooth and uniform. I knew that most of us grew with the assumption that going on whipping your batters ensure puffiness or this or that. This is wrong. Baking has undergone a ridiculously amazing revolution for a reason, y’all!
Using a water-bath for smooth and crack-free cheesecakes
Trust me, use a water-bath even for those cheesecake recipes that do not ask you to use a water-bath. There is a significant difference between flour-based and cream-based batters. While your cakes or muffins do not need a water-bath for even baking, your cheesecakes really do. Plus, cracks are so acceptable in your cakes and muffins. However, I do support the fact that all cracks are beautiful, but won’t we really like crack-free cheesecakes? A water-bath is nothing but simply placing a water-filled deep tray under your cheesecake pan. They really really help in uniform baking of these Toffee Walnut Cheesecake Cups.
Baking the perfect Toffee Walnut Cheesecake Cups
Follow the given tips to get the perfect cheesecake:
- Your cream cheese should always be softened.
- Do not forget adding cornflour. It really helps to prevent cracks.
- Don’t over mix and do not use the hand mixer at a high speed.
- Please let the oven do its work. Do not open it again and again.
- Let the Toffee Walnut Cheesecake Cups cool after they come out of the oven. They need that time to form a structure
Toffee sauce for these cheesecake cups
1cup granulated sugar
1cup heavy cream
1.In a saucepan set over medium heat, cook sugar until it begins to melt and gets an amber brown color.
2.Add butter to the sugar and mix vigorously with a whisk until it melts and the mixture becomes smooth.
3.Reduce the heat to low. Add cream and bring the mixture to a boil.
4.Bring the caramel to room temperature.
Toffee Walnut Cheesecake Cups Recipe
- 1 cup (100g) crushed digestive biscuits
- ¼ cup (57g) butter, melted
- ¾ cup (170g) softened cream cheese
- ¼ cup (60mL) heavy cream
- ½ cup (150g) sweetened condensed milk
- 2 teaspoons (10mL) vanilla extract
- ¾ (10g) tablespoons corn flour
- ⅓ cup toffee sauce
- ⅓ cup crushed walnuts
- Line the cupcake pan with cupcake liners.
- Combine crushed digestive biscuits and melted butter in a mixing bowl.
- Transfer the biscuit mixture into the cupcake pan and press it down into the base of each cupcake mould.
- Refrigerate the crust for 10 minutes.
- Preheat the oven at 160 degrees.
- For the filling, whip together the cream cheese and heavy cream, using either an electric mixer or a hand whisk, only until the mixture is smooth.
- Gradually add sweetened condensed milk, vanilla extract and corn flour, whisking till everything is smooth and well combined.
- Pour this mixture over the cooled crust and gently tap to remove any air bubbles.
- Place the cup cakre tray in a deeper tray filled with hot water upto one inch, to create a water bath. This will ensure that the cheesecake bakes slowly and evenly.
- Bake the cheesecake at 160C for 35-40 minutes or until the filing starts to set. The centre might seem wobbly but it will continue to cook as the cheesecake cools.
- Once the cheesecake is baked, allow it to come to room temperature.
- Refrigerate the cheesecake for at least two hours or preferably overnight before unmolding.
- Decorate with toffee sauce and crushed walnuts.