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Chokito cheesecake recipe
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Prep Time: 330 minutes
Cook Time: 5 minutes
Total Time: 335 minutes
Indulge in nostalgia with a chokito-cheesecake drizzled in caramel sauce.
Ingredients:
2 x 55g Chokito bars, cut into 1cm thick slices
375g cream cheese, chopped, at room temperature
185ml (3/4 cup) thickened cream
9.00 gm gelatine powder
125g Arnott’s Choc Ripple biscuits
75g butter, melted
Strawberries, to serve
40g butter, chopped
100g (1/2 cup firmly packed) brown sugar
80ml (1/3 cup) thickened cream
Instructions:
To make the caramel sauce, melt butter with brown sugar and cream in a small saucepan over medium heat. Stir until the sugar dissolves. Let it come to a boil, then lower the heat and simmer for 3-4 minutes until the sauce thickens. Once done, allow it to cool. Set aside 2 tablespoons for drizzling.
Cover the loaf pan with plastic wrap and create a visually pleasing pattern by placing two rows of Chokito slices down the center of the pan base.
In a bowl, use electric beaters to whip cream cheese until smooth. Mix in cream.
Place 1 1/2 tablespoons of water in a small microwave-safe bowl. Sprinkle gelatin over water and let it soften for 2 minutes. Microwave on High for 20 seconds. Stir with a fork to dissolve gelatin. Let it cool slightly.
Add the gelatin mixture to the cream cheese mixture and briefly beat to combine. Stir in cooled caramel sauce until just combined.
Pour the creamy and smooth cream cheese mixture over the decadent Chokitos, ensuring an even surface. Chill in the fridge for 3 hours or until delightfully firm to the touch.
Pulse biscuits in a food processor until finely chopped. Add butter and pulse until blended. Evenly sprinkle biscuit crumbs over cheesecake, gently pressing down. Chill for 2 hours until firm. Transfer to a platter, drizzle with caramel sauce, and serve with strawberries.