When it comes to cheesecake, I usually stick to an easy refrigerator mixture,
but I couldn't resist trying this baked recipe from Nestle -
they had me at 'toffee'.
The mixture itself was very easy to put together, my only worry was how I would tell if it was baked properly. Most people seem to go with the jiggly method ie: the outside edges should be just set and the middle still a little jiggly!!
Hmmm... there was lots of 'is that too jiggly?' 'Is that just jiggly enough?'
Finally, I used a thermometer and took the cheesecake out when it reached 70C (it was perfectly cooked).
It was delicious - but not without error.
My biscuit base was soft.
Was that because of the water bath?
Also, instead of pretty swirls of caramel, mine all sank to the bottom.
Notes: Try baking the biscuit layer for about 8 mins, before adding the filling.
If you don't want a layer of caramel, use a spoon to very gently swirl the caramel through the filling.