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!
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Yields:
12
Prep Time:
25 mins
Total Time:
30 mins
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 Â
- 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
Directions
- Step 1Line the base and sides of a 20.5cm (8in) round springform cake tin.
- Step 2Make 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.
- Step 3Make 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.
- Step 4Beat 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.
- Step 5When ready to serve, remove from the tin, peel away parchment, and decorate with Rolos, and drizzle with melted chocolate.
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