Caramello cheesecake recipe

Caramello cheesecake recipe

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

The ingredient of Caramello cheesecake recipe

  1. 250g pkt plain choc ripple biscuits
  2. 75g butter, chopped
  3. 55g Caramello chocolate bar
  4. 200g dark chocolate, chopped
  5. 600ml thickened cream
  6. 1 tablespoon gelatine powder
  7. 240g (2/3 cup) caramel spread
  8. 2 x 250g pkt cream cheese, chopped, at room temperature
  9. 70g (1/3 cup) caster sugar
  10. 2 teaspoons vanilla extract
  11. 2 teaspoons dark cocoa powder

The instruction how to make Caramello cheesecake recipe

  1. Grease an 18 x 28cm slice pan. Line with baking paper, allowing the paper to overhang the lengthy facets.
  2. Place the butter and Caramello bar in a small saucepan. Cook, stirring on occasion, over medium heat till melted and mixed.
  3. Break up the biscuits. Place in a meals processor and process till resembles coarse crumbs. Add the butter combination and method till combined. Transfer to the prepared pan and press evenly into the bottom. Place in the fridge for 30 minutes or till required.
  4. Line 4 6-hole giant silicone ice cube trays with wide strips of baking paper, permitting the paper to overhang aspects of each dice. Transfer tray to a big tray or board.
  5. Place the chocolate in a medium microwave-secure bowl. Microwave on Low, stirring halfway, for 2 minutes until melted. Add the cream and microwave for 1-2 minutes, or till heat. Stir until mixture is easy and combined. Set aside at room temperature.
  6. Place 125ml (half of cup) water in a bowl and gently sprinkle over the gelatine. Set aside for two-3 minutes to melt. Microwave on High for 20 seconds or till hot. Use a fork to softly whisk till the gelatine dissolves. Set apart to cool barely.
  7. Place the caramel in a bowl and whisk till clean. Transfer to a piping bag fitted with a 5mm nozzle.
  8. Place the cream cheese, sugar and vanilla in a food processor and process till easy. Add the chocolate combination and gelatine combination, and process until blended. Transfer cheesecake combination to a jug.
  9. Pour 1 cup of the cheesecake aggregate over the biscuit base. Use a spatula to spread frivolously. Return pan to the fridge. Pour some of the cheesecake mixture calmly into the organized ice cube trays, till stuffed to midway. Tap the trays at the bench to degree the mixture.
  10. Pipe 1/2 teaspoon of caramel into the center of every dice (make certain you centre it, so it doesnt ooze out the perimeters). Pour the remaining cheesecake mixture over the caramel in each tray. Tap at the bench to level the mixture. Place within the fridge for 4 hours or until firm.
  11. Use the baking paper to lift the biscuit base from the pan and switch to a serving board. Remove the paper. Use a flat-bladed knife to softly loosen the cheesecake cubes from the ice dice trays and set up over the biscuit base to resemble a block of chocolate.
  12. Place the cocoa powder in a small sieve. Dust the cocoa over the pinnacle of the cheesecake. Cut into portions and serve right away. If no longer serving at once, store cheesecake inside the fridge, blanketed, for up to 3 days.

Nutritions of Caramello cheesecake recipe

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calories: https://schema.org
calories: NutritionInformation

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