A delicious no-bake dessert that combines three of our favourite things: Jersey Caramels, Butternut Snap biscuits and cheesecake.
- 335g Butternut Snap Cookies
- 100g butter, melted
- 55g (1/4 cup) caster sugar
- 500g cream cheese, at room temperature, chopped
- 300ml thickened cream
- 2 teaspoons vanilla extract
- 180g white chocolate, melted
- 2 tablespoons boiling water
- 3 teaspoons gelatine powder
- 150g Jersey Caramels, chopped, plus extra, sliced, to decorate
- 55g (1/4 cup, firmly packed) brown sugar
Grease a square 20cm cake pan and line the base and sides with baking paper, allowing the paper to overhang the sides.
Place the biscuits in a food processor and process until resembles fine crumbs. Add the butter and process until combined. Transfer to prepared pan and press firmly into the base. Place in the fridge until required.
Place the caster sugar, 250g cream cheese, 125ml (1/2 cup) cream and 1 teaspoon vanilla in the food processor and process until combined. Add the chocolate. Process until smooth.
Place 1 tablespoon boiling water in a small heatproof bowl. Sprinkle with 1 1/2 teaspoons gelatine. Stir until the gelatine dissolves. Add to the cream cheese mixture and process until combined. Pour over the biscuit base. Place in the fridge for 1 hour or until the filling is just set.
Place the chopped caramels and 50ml of remaining cream in a small saucepan over a low heat. Cook, stirring, for 5 minutes or until the mixture is smooth. Remove from heat and set aside to cool slightly.
Place the brown sugar, remaining cream cheese, remaining vanilla and remaining cream in the food processor and process until combined. Add the caramel mixture and process until smooth.
Place the remaining boiling water in a small heatproof bowl. Sprinkle over the remaining gelatine. Stir until the gelatine dissolves. Add to the caramel cream cheese mixture and process until combined. Carefully pour over the vanilla layer. Place in the fridge for 4 hours or until set.
Top the slice with extra caramels. Use the baking paper to carefully lift the cheesecake from the pan. Use a sharp knife to cut the slice into small squares to serve.
Recipe by: Author: Liz Macri Image credit: Guy Bailey Publication: Taste.com.au