Rolo Cheesecake

Rolo Cheesecake

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Who doesn't love a Rolo? In fact, we love the chocolate so much we turned it into a cheesecake - complete with the oozy caramel layer of course!
Ingredients
  • FOR THE BASE
  • 150 g Digestive biscuits
  • 75 g unsalted butter, melted
  • FOR THE CARAMEL LAYER
  • 25 g unsalted butter
  • 50 g light muscovado sugar
  • 397 g tin Carnation Caramel
  • FOR THE CHEESECAKE
  • 500 g full fat cream cheese, at room temperature
  • 75 g icing sugar
  • 50 g cocoa powder
  • 200 ml double cream
  • 2 tubes of regular Rolos and 1 bag of mini Rolos, some chopped to decorate
  • Melted chocolate, to drizzle
Instructions
  1. Line the base and sides of a 20.5cm (8in) round springform cake tin.
  2. Make the base: whiz the biscuits in a food processor until they resemble breadcrumbs (alternatively put them in a sealed plastic bag and crush them with a rolling pin). Mix in the melted butter, then press the mixture firmly into the base of the tin with the back of a spoon. Chill.
  3. Make the caramel layer: heat the butter and muscovado sugar in a small pan until the sugar has dissolved. Add the caramel and boil for 3 mins, stirring constantly, until thickened. Remove from heat and allow to cool slightly before pouring over biscuit base. Spread to level and chill until set.
  4. Beat together the cream cheese, icing sugar, cocoa and double cream until smooth. Tip into the tin and spread to level. Chill for at least 6 hours.
  5. When ready to serve, remove from the tin, peel away parchment, and decorate with Rolos, and drizzle with melted chocolate.

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