Caramel cheesecake with honeycomb chocolate
|200 g||tennis biscuits|
|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|
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.