For The Crust:
Graham crackers biscuits – 10.50 ounces
Butter, unsalted – 5.50 ounces
For The Filling:
Cream cheese, full fat – 17.50 ounces
Rolos, finely chopped – 6 ounces
Caramel sauce – 5.50 ounces
Icing sugar – 3.50 ounces
Double cream, full fat – 1 ¼ cup
Vanilla extract – 1 teaspoon
For The Topping:
Double cream, full fat – 2/3 cup
Caramel sauce – 4 tablespoons
Icing sugar – 2 tablespoons
Start by lining up an 8 inches springform cheesecake pan with parchment paper then grease it with some butter or a cooking spray and place it aside.
To prepare the crust, place the biscuits in a food processor then pulse them several times until they become finely ground.
Add in the butter then keep pulsing them again until the mixture becomes like wet sand.
Transfer it to the cheesecake pan then press it down firmly to the bottom of the pan using a glass.
Place it in the fridge and let it sit while preparing the cheesecake filling.
To prepare the cheesecake filling, combine the icing sugar with vanilla, cream cheese and caramel in a large mixing bowl then beat them until they become smooth and creamy.
Add in the double cream then mix them well until the mixture becomes thick and smooth.
Fold the chopped rolos into the cream mixture then spoon it on top of the crust.
Smooth it down and level the top then place it in the fridge and let it sit for at least 6 hours overnight.
To prepare the topping, combine the icing sugar with double cream in a large mixing bowl, then beat it until its soft peaks.
Spoon the whipped cream into a piping bag, then use it to decorate the cheesecake.
Drizzle the caramel sauce all over the cheesecake then sprinkle the rolos on tops.
Serve your cheesecakes right away and enjoy!
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