
Base:
- 350 g shortcake biscuits finely crushed
- 130 g unsalted butter melted
Cheesecake:
- 350 ml double cream cold
- 500 g full-fat cream cheese room temperature
- 120 g icing sugar sifted
- 120 g Carnation caramel
Topping:
- 100 ml double cream hot
- 125 g dark chocolate chunks or chocolate chips
- 6 Twix Fingers Chopped in to 1cm pieces
For the base
Line an 8” springform cake tin with a circular piece of non-stick baking paper, as this will make the cheesecake easier to remove from the tin later
In a medium bowl, mix together the crushed biscuits and melted butter with a spoon until fully combined
Firmly press the mix into your prepared cake tin with your hands or the back of a spoon. Refrigerate for now
For the cheesecake
In a large mixing bowl, whisk the double cream with an electric whisk to form stiff peaks
In another bowl, whisk together the cream cheese, icing sugar, and Carnation caramel until smooth and creamy
Fold the whipped cream into the mix with a rubber spatula until fully combined
Spoon it onto your base, spread it out to the edges making sure there are no gaps, then smooth out the top
Refrigerate for at least 6 hours or overnight if you can
To remove from the tin, run a sharp knife carefully around the inside of the tin, then remove the edge of the cake tin and transfer the cheesecake onto a wire rack
For the ganache topping
Place the chocolate in a small bowl, then heat the double cream in a microwave for 1-2 minutes or in a small saucepan until just before boiling point
Gently pour the hot cream over the chocolate and leave it to stand for 2-3 minutes
Slowly stir the cream and chocolate together until smooth and fully combined
Let it cool for about 10 minutes. It should be thick but pourable
Pour it over the cheesecake, letting it drip down the edges and smooth it out
Place some chunks of Twix on top
Pop it back in the fridge for at least 1-2 hours to allow the topping to set before serving
Store in the fridge for up to 3 days. Enjoy!
- For the ganache topping, an alternative method is to place the double cream and dark chocolate chips in a medium microwave-safe bowl and microwave in 30-second bursts, stirring in between until melted and smooth.
Calories: 661kcal | Carbohydrates: 45g | Protein: 7g | Fat: 52g | Saturated Fat: 29g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 16g | Trans Fat: 1g | Cholesterol: 128mg | Sodium: 329mg | Potassium: 216mg | Fiber: 2g | Sugar: 24g | Vitamin A: 1419IU | Vitamin C: 1mg | Calcium: 99mg | Iron: 2mg
Tagged with: Caramel • cheesecake • Chocolate • Chocolate ganache • No bake • Twix