TOFFEE BEAU MONDE


Ingredients:

Crust:

1 cup crushed LA PACITA GRAHAM CRACKERS
1/4 cup MAGNOLIA GOLD BUTTER UNSALTED, melted

Filling:

2 (225 g each) packs MAGNOLIA CREAM CHEESE, softened
1/3 cup sugar
4 pc MAGNOLIA BROWN EGGS, use 2 whole and 2 egg yolks
1 (250 mL) pack MAGNOLIA ALL-PURPOSE CREAM, chilled and whipped
1/4 cup MAGNOLIA ALL PURPOSE FLOUR

Topping

1/2 cup sugar
3 tbsp water
1/8 tsp cream of tartar
1/2 cup MAGNOLIA ALL PURPOSE CREAM
3/4 cup MAGNOLIA GOLD BUTTER UNSALTED
violet crumble

Procedure:

  1. Preheat oven to 350°F. Line one 9" spring form baking pan with wax paper.
  2. Prepare crust by butter and graham. Press into the lined baking pan. Set aside.
  3. For the filling, beat cream cheese and add sugar. Beat in eggs one at a time. Fold in whipped cream and all purpose flour. Bake for about one hour or until set. Do not remove cake immediately after baking. Turn off oven and open oven door. Leave cheesecake inside oven to cool gradually.
  4. For the topping, caramelize sugar in water until golden brown. Add cream. Mixture will be bubbly and cook until thick. Cool further to thicken the caramel. Pour on top of cheesecake.
  5. Garnish cheesecake with whipped cream and chips of Violet Crumble chocolate.
Makes 8 servings.  

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