NO-BAKE CARAMEL ROLO CHEESECAKE

Caramel Rolo Cheesecake filling on top of a delicious buttery biscuit base drizzled with an extra bit of caramel – A delicious dessert perfect for every occasion!


Servings: 12 People


Ingredients
Biscuit Base
  • 150 g Digestives
  • 150 g Golden Oreos
  • 125 g Unsalted Butter
Cheesecake Filling
  • 500 g Full Fat Cream Cheese
  • 1 tsp Vanilla Extract
  • 100 g Icing Sugar
  • 150 g Caramel 
  • 300 ml Double Cream
  • 175 g Rolos (chopped)
Decorations
  • 150 ml Double Cream
  • 2 tbsp Icing Sugar
  • 50 g Caramel 
  • Rolos
  • Sprinkles

Instructions
Biscuit Base
  1. Blitz the biscuits in a food processor (or break up in another way, I am just lazy..) and mix the biscuits with the melted butter. 
  2. Spread on the bottom of an 8″/20cm Deep Springform Tin and press down firmly. Leave to set in the fridge whilst you make the rest!
Cheesecake Mix
  1. Using an electric mixer, I use my KitchenAid with the whisk attachment, whisk together the cream cheese, vanilla, icing sugar and caramel until smooth and lump free – this could take 30 seconds or so, I whisk it at a medium speed (level 6/10).
  2. Pour into the mix the double cream and continue to whisk for a couple of minutes until its very thick and mousse like (I mix it on a medium-high speed, level 6/10)
  3. Chop the Rolos up into halves/quarters and fold through the cheesecake filling. Spread over the biscuit base and leave to set in the fridge for 6 hours, or preferably overnight.
Decoration
  1. To decorate the cheesecake, whip together the cream and icing sugar!
  2. Drizzle the cheesecake with some caramel and pipe the whipped cream around the edge – sprinkle on some Rolo’s and sprinkles.
Notes
  • I seriously recommend using a 8″/20cm Deep Springform Tin in this recipe and all my cheesecake recipes!
  • I would also recommend using:
    1. This piping tip for the cream
    2. These piping bags for the cream
    3. These piping bags for the caramel
  • A stand mixer, or a hand mixer for the cheesecake 
  • You can use Mascarpone or Philadelphia for this - You just have to make sure that it is Full-Fat cream cheese so you know its going to set!
  • I always set my cheesecakes in the fridge overnight otherwise they risk being a little runny still and slipping off the biscuit base but if you want to risk it then go for it! If you think its not setting, 99% of the time its because you didnt whip it enough! 
  • If it looks like your cheesecake isn’t setting, or its a but sloppy, or you’re even not sure.. try it anyway. Try to set the mix anyway! If it still doesn’t set, freeze it and have an Ice Cream Cheesecake!
  • Recipe updated September 2019 - Only change was to use 300g of Digestives, rather than 150g of Digestives and 150g of Crunch Creams!

Recipes from janespatisserie.com



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