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'Caramello' cheesecake recipe
'Caramello' cheesecake recipe
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Prep Time:
270 minutes
Cook Time:
Total Time:
270 minutes
Decadent Caramello-inspired cheesecake, made with a secret ingredient!
Ingredients:
  • 250g pkt plain choc ripple biscuits
  • 75g butter, chopped
  • 55g Caramello chocolate bar
  • 200g dark chocolate, chopped
  • 600ml thickened cream
  • 12.00 gm gelatine powder
  • 240g (2/3 cup) caramel spread
  • 2 x 250g pkt cream cheese, chopped, at room temperature
  • 70g (1/3 cup) caster sugar
  • 8.80 gm vanilla extract
  • 5.00 gm dark cocoa powder
Instructions:
  • Prepare the slice pan by greasing it and lining it with baking paper, making sure the paper overhangs the long sides.
  • Combine the butter and Caramello bar in a small saucepan. Melt and mix over medium heat, stirring occasionally, until well combined.
  • Break down the biscuits in a food processor until they resemble coarse crumbs. Blend in the butter mixture until fully combined. Press the mixture evenly into the prepared pan and refrigerate for 30 minutes or until ready to use.
  • Prepare four giant silicone ice cube trays by lining them with wide strips of baking paper, making sure to leave some paper hanging over the sides of each cube. Place the trays on a large tray or board.
  • Place chocolate in a medium microwave-safe bowl. Microwave on Low for 2 minutes, stirring halfway until melted. Mix in cream and microwave for 1-2 minutes until warm. Stir until smooth and well combined. Let it sit at room temperature.
  • In a bowl, pour in 125ml (1/2 cup) of water and sprinkle the gelatine over it. Let it sit for 2-3 minutes to soften. Microwave for 20 seconds until hot. Whisk with a fork until the gelatine dissolves. Let it cool slightly before using.
  • Whisk the caramel in a bowl until smooth, then transfer it to a piping bag with a 5mm nozzle.
  • Combine cream cheese, sugar, and vanilla in a food processor until smooth. Mix in the chocolate and gelatine mixtures until well combined, then transfer the cheesecake mixture to a jug.
  • Spread 1 cup of the cheesecake mixture over the biscuit base evenly using a spatula. Then, evenly fill the ice cube trays halfway with the remaining cheesecake mixture. Tap the trays on the counter to level the mixture. Refrigerate the pan and tray.
  • Fill each cube with a generous 1/2 teaspoon of caramel, ensuring it's perfectly centered to avoid any spillovers. Cover the caramel with the remaining cheesecake mixture, level it by tapping the tray on the counter, then chill in the fridge for 4 hours or until set.
  • Carefully lift the biscuit base using the baking paper and place it on a serving board. Discard the paper. Gently release the cheesecake cubes from the ice cube trays with a flat-bladed knife and place them on top of the biscuit base to create a chocolate block-like appearance.
  • Sift cocoa powder through a small sieve over the cheesecake. Cut into pieces and enjoy right away. For later, refrigerate covered for up to 3 days.

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