Hand Mixer - Ideal for combining ingredients smoothly for cheesecake filling and crust preparation.
Pastry Blender - Useful for making a fine, even butter-sugar mixture that can go into the cheesecake base.
Heatproof Spatula - Essential for stirring ingredients in pots without risk of burning yourself.
Chef's Knife & Cutting Board - Necessary for prepping fruits or nuts that might be added as garnish.
Silicone Baking Mat - Perfect for ensuring even heat distribution when baking the cheesecake crust.
Digital Food Scale - Ensures precise measurements of ingredients, crucial for a recipe like this where ratios matter.
Oven Thermometer - To ensure your oven is at the correct temperature; accuracy here can greatly affect results.
Candy Thermometer - Essential when making caramel or toffee components of the dessert, ensuring it reaches the desired consistency without burning.
Cheesecake Pan (Springform) - Specifically designed for cheesecakes and helps in easy removal once done.
Wooden Spoon & Offset Spatula - Useful tools for mixing and serving the dessert, especially after it cools down.
Airtight Container - To store leftovers properly without drying out or getting contaminated.
Nonstick vegetable oil spray
1 1/2 cups ground gingersnap cookies (about 7 1/4 ounces)
5 tablespoons unsalted butter, melted
2 tablespoons (packed) golden brown sugar
4 8-ounce packages cream cheese, room temperature
1 cup (packed) golden brown sugar
2 tablespoons (1/4 stick) butter, melted
5 large eggs
1 teaspoon vanilla extract
1 1/2 cups sugar
1/4 cup water
1/2 teaspoon fresh lemon juice
1 cup heavy whipping cream
4 1.4-ounce English toffee candy bars (such as Heath or Skor), chopped
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
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