recipes
Chocolate and caramel cheesecake
Serves: 12
2016-12-01
Ingredients
For the base
- 300g crushed digestive biscuits (Consolidated Biscuits)
- 2 tbsp caster sugar
- 120g melted butter
For the filling
- 450g cream cheese
- 100g icing sugar
- 2 tsp vanilla essence
- 2 eggs, beaten
- 3 tbsp dark cocoa powder
- 3 tbsp double cream
- 2 Mars bars, chopped
To decorate
- 2 Mars bars, chopped
- 50g melted dark chocolate
- 1 tbsp icing sugar
Method
Start this recipe with the base. Blitz the biscuits in a processor and add in the melted butter and sugar. Press into the base of a greased loose bottom round cake tin. To make the filling, mix the cream cheese with an electric beater to soften then add in the icing sugar, vanilla, eggs, cocoa powder and beat together well. Spoon into the cake tin ( it will be a little runny) and then evenly place on the chopped Mars bars. Place into the oven at 160`c for 40 minutes. Remove from the oven and allow to cool down completely before removing from the cake tin. Decorate the top with the remaining chopped mars bars and drizzle with the melted chocolate. Sift with icing sugar and serve.
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