Caramello Cheesecake Recipe

Fans of Caramello will love our cheesecake spin on the famous Cadbury chocolate bar. Can you guess what we used to make it?

The ingredient of Caramello Cheesecake Recipe

• 250g pkt plain choc ripple biscuits
• 75g butter chopped
• 55g caramello chocolate bar
• 200g dark chocolate chopped
• 600ml thickened cream
• 1 tbsp gelatine powder
• 240g 2 3 cup caramel spread
• 2 x 250g pkt cream cheese chopped at room temperature
• 70g 1 3 cup caster sugar
• 2 tsp vanilla extract
• 2 tsp dark cocoa powder

The Instruction of caramello cheesecake recipe

• grease an 18 x 28cm slice pan line with baking paper allowing the paper to overhang the long sides
• place the butter and caramello bar in a small saucepan cook stirring occasionally over medium heat until melted and combined
• break up the biscuits place in a food processor and process until resembles coarse crumbs add the butter mixture and process until combined transfer to the prepared pan and press evenly into the base place in the fridge for 30 minutes or until required
• line four 6 hole giant silicone ice cube trays with wide strips of baking paper allowing the paper to overhang sides of each cube transfer tray to a large tray or board
• place the chocolate in a medium microwave safe bowl microwave on low stirring halfway for 2 minutes until melted add the cream and microwave for 1 2 minutes or until warm stir until mixture is smooth and combined set aside at room temperature
• place 125ml 1 2 cup water in a bowl and gently sprinkle over the gelatine set aside for 2 3 minutes to soften microwave on high for 20 seconds or until hot use a fork to gently whisk until the gelatine dissolves set aside to cool slightly
• place the caramel in a bowl and whisk until smooth transfer to a piping bag fitted with a 5mm nozzle
• place the cream cheese sugar and vanilla in a food processor and process until smooth add the chocolate mixture and gelatine mixture and process until combined transfer cheesecake mixture to a jug
• pour 1 cup of the cheesecake mixture over the biscuit base use a spatula to spread evenly return pan to the fridge pour some of the cheesecake mixture evenly into the prepared ice cube trays until filled to halfway tap the trays on the bench to level the mixture
• pipe 1 2 teaspoon of caramel into the middle of each cube make sure you centre it so it doesnt ooze out the sides pour the remaining cheesecake mixture over the caramel in each tray tap on the bench to level the mixture place in the fridge for 4 hours or until firm
• use the baking paper to lift the biscuit base from the pan and transfer to a serving board remove the paper use a flat bladed knife to gently loosen the cheesecake cubes from the ice cube trays and arrange over the biscuit base to resemble a block of chocolate
• place the cocoa powder in a small sieve dust the cocoa over the top of the cheesecake cut into pieces and serve immediately if not serving immediately store cheesecake in the fridge covered for up to 3 days

Nutritions of Caramello Cheesecake Recipe

fatContent: n a
saturatedFatContent: n a
carbohydrateContent: n a
sugarContent: n a
fibreContent: n a
proteinContent: n a
cholesterolContent: n a
sodiumContent: n a

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