Perfect for anyone who doesn’t like Christmas pudding
If you’re hosting Christmas dinner, or in charge of the dessert this year, or just even fancy making a cheesecake cause y’know it’s December- then today’s post is for you.
So we’re going to make a chocolate caramel cheesecake, or as I called it when I made it a couple of weeks back; a chocolate caramel surprise cheesecake, as I kinda winged this and wasn’t sure how it would taste- but good news 1. it tasted good and 2. no one was poisoned (phew). So I took out the surprise in the name.
Okay I’m now officially showing you all why I don’t cooking posts very often.
Right so cheesecake- this is REALLY easy to make.
I am terrible at baking and if I can make this – you definitely can.
It’s very rich and chocolatey (the way all desserts should be imo) so perfect for those who aren’t a fan of Christmas pudding.
You can also change-up the toppings on this, you could make it more festive with a more christmassy chocolate such as Toblerone, or maybe a few Terry’s Chocolate Orange segments.
You Will Need :
300ml Double Cream
500g Cream Cheese
1 tablespoon of Cocoa Powder
100g Icing Sugar
300g biscuit of choice ( I used chocolate chip cookies)
150g Unsalted Butter
1 x tin of Nestle Carnation Caramel
Chocolate for toppings
1 x cheesecake tin
What To Do:
Pop your biscuits in a clear freezer bag and bash up. Think of someone you really dislike whilst doing this.
Melt the butter, then once melted, take it off the heat and add the biscuits to the pan, and mix together to form a biscuit paste.
Spread the biscuit butter combo on the bottom of your cheesecake tin, spread it evenly and then pop in the fridge to set whilst you do the toppings.
Combine the cream, cream cheese, icing sugar, and cocoa powder in a bowl, and whisk until forms a smooth consistency. I used an electric whisk cause you’d end up with arms like pop-eye if you did it manually.
Get the tin out of the fridge, and I added a layer of caramel sauce to the biscuit base.
Then spread the filling all over the biscuit base, then pop it back in the fridge to set for at least 6 hours – I left mine overnight and would recommend to do the same.
The next day :
Melt some chocolate to drizzle on top of the cheesecake, I also used caramel sauce too to drizzle on top.
Chop up/grate some chocolate to sprinkle over the top or add whatever else chocolate you’d like.
Then pop back in the fridge, or serve when ready.
I’d say this would easily serve around 10-12, depending on the tin size, but it’s very rich so you don’t need huge slices. But it’s super easy to make and really nice and chocolatey.
Please let me know if you make this as I’d like to see your cheesecake creations!