Name: Caramel cheesecake with honeycomb chocolate
Yield: 8 servings
Cuisine: Cold
Ingredients: 200 g tennis biscuits; 50 g butter; 200 g white chocolate; 250 g cream cheese at room temperature; 250 g LANCEWOOD® Mascarpone at room temperature; 360 g canned caramel; 4 x 40 g crunchie chocolates cut into pieces

Recipe Disclaimer

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Ingredients (7)

200 g	tennis biscuits
50 g	butter
200 g	white chocolate
250 g	cream cheese — at room temperature
250 g	LANCEWOOD® Mascarpone — at room temperature
360 g	canned caramel
4 x 40 g	crunchie chocolates — cut into pieces

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Method:

Spray a 20cm square spring-form pan with cooking spray. Place the biscuits in a plastic bag and seal. Crush them with a rolling pin until they resemble fine crumbs.

Melt the butter and mix into the crumbs. Press the mixture into the bottom and sides of the cake pan. Place in the freezer to set.

Coarsely chop the white chocolate and place in a medium glass bowl that fits snugly over a medium saucepan filled up to one-third with hot water. Place on low heat and slowly melt the chocolate, stirring constantly. Do not allow any of the steam to come into contact with the chocolate. Remove the melted chocolate from the heat and stir until it cools slightly. Combine the cream cheese, mascarpone and caramel. Add the melted chocolate and mix thoroughly. Pour the mixture into the prepared biscuit crust and leave overnight in the fridge to set.

Top with pieces of Crunchie just before serving.

This is an extract from the cookbook “As Good as Eating Out” by Your Family Magazine.

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ALSO TRY:

No-bake chocolate cheesecake

2 hours Prepare a loose-bottom, 20 cm cake pan and line with cling film. 1. CRUST Crush the biscuits until fine. Add the butter and mix through until all the crumbs are covered with butter. 2. Transfer to the cake pan. Spread evenly over the bottom of the pan and press down.