Biscuit Base
- 150g Digestive biscuits
- 150g Golden Oreos/ Vanilla Crunch biscuits
- 125g Butter, melted.
Cheesecake Filling
- 500g Cream Cheese ( you can use 250g Mascarpone, 250g Philadelphia)
- 1 tsp Vanilla
- 100g Icing sugar
- 150g caramel (Highlander or Carnations )
- 300 ml Double Cream
- 175g Rolo sweets , chopped up.
Decorations
- Caramel drizzle
- Rolo sweets
- Whipped vanilla cream
Method
- Blitz the biscuits in a food processor, and mix the biscuits with the melted butter. Spread on the bottom of a cake tin and press down firmly. Leave to set in the fridge while you make the rest.
- Using an electric mixer, whisk together the cream cheese, vanilla, icing sugar and caramel until smooth and lump free.- this could take 30 seconds or so, I whisk it at a medium speed (6/10).
- Pour into the mix the double cream and continue to a whisk for a couple of minutes until it is very thick and mousse like. This could take 3-4 minutes, depending on your mixer, but you have to stick at it- it will hold itself completely when finished.( like a meringue).
- Chop the Rolo’s up into quarters and fold through the cheesecake filling. Spread over the biscuit base and leave to set in the fridge for 5 -6 hours, or preferably overnight.
- To decorate the cheesecake , top with a drizzle of caramel and whip up some spare cream with a touch of vanilla and pipe round the edges. sprinkle on some Rolo’s and chocolate pieces.
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