I’m actually not quite sure, how much sense it makes to translate this article into English as I used “Toffifee”, a sort of chocolate/candy that you can usually only get in Germany.
Nonetheless, if you can order Toffifee online, do it. And no, I don’t get paid writing this. Fact is: I can never only eat one once I’ve opened the case. I have to continue eating until all of these little chocolate caramel hazelnut drops are gone. And after that, I get annoyed because I feel sick and am on a sugar high. It’s a lot easier with crisps or chips I can easily stop eating those. But with Toffifee, there’s nothing more rewarding than to put one in my mouth, loosen the chocolate cover with my back teeth and let it melt in one half of my mouth while I eat the remaining caramel encased hazelnut. Paradise.
In addition, my husband has decided to not eat any more sweets unless I made them. Which is great at the beginning but when friends bring over jumbo package of Toffifee, I end up eating that chocolate all by myself. Not an option on the long run.
So I asked him if he ate chocolate if I turned it into a cake. He started smiling and looked sincerely happy so I decided to make a cheesecake in a jar instead.
My best friend can’t eat any fruit so I had to come up with some kind of dessert anyway as she visited us for the weekend. So chocolate was the logic alternative!
You can add a caramel sauce on top or swirl it into the cream cheese but due to the high amount of calories that’s already in this cheesecake, I decided to skip any more sugar.
By the way, you can also make this a regular cake, the amounts should be sufficient for a 20cm baking tin.
Toffifee Cheesecake in a Jar
Ingredients (for 6 jars)
For the base
1 pckt. ladyfinger
60g molten butter
For the cheesecake mix
500g quark (if you can’t get quark, mix joghurt and ricotta)
175g cream cheese
For the topping
For the base, pulverize the ladyfinger, melt butter and chop up Toffifee. Make sure to especially chop the hazelnut core.
Mix well and distribute evenly among the 6 jars.
For the cream combine all ingredients and spoon over the ladyfinger base.
For the topping, chop up the Toffifee, especially the hazelnut core. Melt on low heat, spread the mix thinly over baking paper and let cool down in the freezer for 10 minutes.
Chop up and sprinkle over the cheesecake.
Lots of love,