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!
Author: Delish/Photo credits to delish.com
Recipe type: Dessert
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
Line the base and sides of a 20.5cm (8in) round springform cake tin.
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.
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.
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.
When ready to serve, remove from the tin, peel away parchment, and decorate with Rolos, and drizzle with melted chocolate.
Recipe by 5* trending recipes with videos at https://food.theffeed.com/2020/02/11/rolo-cheesecake/