Food & Wine
Chocolate ripple caramello cheesecake
If you’ve got a sweet tooth you simply have to try this recipe for decadent Chocolate Ripple Caramello Cheesecake. Good luck stopping at one slice though!
Serves: 6 – 8
Ingredients:
- 250g cream cheese, cubed and softened
- 200g milk chocolate, melted
- 300ml tub thickened cream
- 250g packet plain chocolate biscuits
- 1/2 cup store bought salted caramel sauce or spread
- Extra salted caramel, to serve
Method:
- Line the base and sides of a 20cm springform pan with cling wrap.
- Using an electric mixer, beat together the cream cheese and melted chocolate on medium speed, until combined. Add 1/2 cup of cream and beat for a further 2 minutes.
- Arrange one third of the biscuits over pan base. Top with half of the chocolate cream mixture and dollop with caramel. Repeat another layer of biscuits, chocolate cream and caramel. Finish with remaining biscuits.
- Refrigerate for 4-6 hours to allow the mixture to set and biscuits to soften.
- Invert cake onto a serving plate and remove cling wrap.
Beat remaining cream with an electric mixer until soft peaks form. - Spoon on top of cake and drizzle with extra salted caramel sauce.
Recipe courtesy of Legendairy – visit their site for more delicious food ideas.
Related links:
Tuna noodle patties with lime and cucumber yogurt