Chocolate and Caramel (Rolo) Cheesecake

Gluten free cheesecake

Yes, we know this isn’t a pie recipe but it’s so good we just couldn’t help sharing it!

We all love a good cheesecake and this one is especially tasty, with lots of chocolate and gooey caramel, it’s an amazingly tasty cheesecake.

I’ve made my cheesecake gluten free as I’m one of those annoying people with an intolerance however feel free to use ‘normal’ biscuits, just remember the butter quantity is higher with GF biscuits as they absorb more liquid.

Gluten free cheesecake

Other than that, you can add almost any flavouring if you want to shake it up a bit, you could add peppermint flavour and mint Aero’s or orange essence with the chocolate if you didn’t want to use caramel and Rolo’s. Once you have the base cheesecake recipe sorted the flavour combinations are endless.

This is such a simple recipe that anyone could make this, and it serves about 10-12 depending on the size of your portions.

Enjoy!

Gluten free cheesecake

Ingredients-

Filling

500g Full fat cream cheese or 250g cream cheese and 250g mascarpone (it’s up to you!)

300ml Double cream

60g icing sugar

500g milk chocolate

4 packs of Rolo’s

1 tin of condensed milk (or if you’re cheating try the tin of caramel)

Biscuit Base

300g digestive biscuits

30g caster sugar

170g butter

 

Method

Use a springform 9inch cake tin so it’s easy to get your cheesecake out!

Crush the biscuits either in a food processor or by beating them to a fine crumb with a rolling pin in a ziplock bag

Melt the butter in a pan over a low heat, be careful not to boil the butter

Leave the butter to cool a little as you don’t want really hot butter on the biscuits

Add the caster sugar to the biscuits and mix in well

Pour half of the butter over the biscuit crumbs and pour in the butter in stages until the biscuits are all covered and when pressed down with a spoon hold its shape. You might not use all the butter!

Pour the buttery biscuit crumbs into the cake tin and press down firmly with the back of a spoon to create a base and bring the biscuits up the sides to create a crust.

Put in the fridge until hard and set, the time can vary but usually an hour will do

If using condensed milk to make caramel, follow this link to find out how or empty a tin of caramel into a bowl and mix it until smooth

Once the biscuit base is set, pour over the caramel and put back into the fridge to set

Melt the chocolate either over water or in a microwave, being careful not to burn it

While the chocolate is melting, whisk together the cream cheese and icing sugar, watch out as it might split if you mix it too much

Whip the double cream until stiff and fold into the cream cheese mixture

Leave the chocolate to cool slightly before folding into the cheesecake mixture

Crush or cut up 2 packets of Rolo’s and add this to the chocolately cheesecake mix

Once the caramel has set, pour over the cheesecake mixture and smooth out the top

Decoration is up to you, however I just placed whole Rolo’s on the top but you could crush them up or grate chocolate on top.

Leave overnight to fully set then slice and enjoy!

Gluten free chocolate caramel cheesecake

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