Caramel creations

For the ultimate sweet tooth

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NO-BAKE CHOC-CARAMEL CHEESECAKE

SERVES 8 PREP 20

• 180g block Caramello chocolate

• 1 1/2 x 128g packet Oreo biscuits

• 90g butter, melted

• 1 1/2 tsp powdered gelatine

• 500g cream cheese, chopped

• 1/2 cup caster sugar

• 1 tsp vanilla essence

• 1 cup thickened cream

• 100g dark chocolate, melted, cooled

• 300g jar salted caramel sauce

• whipped cream, to serve

1 Place Caramello in freezer. Grease and line a 20cm springform pan with baking paper.

2 In food processor, pulse biscuits until fine crumbs form. Add butter. Pulse until mixture comes together. Press over base of pan. Chill 15 mins.

3 In a heatproof jug, whisk gelatine into 1/4 cup boiling water.

4 In a clean food processor, combine cream cheese, sugar and vanilla. Pulse until smooth. Add cream and gelatine mixture. Pulse until combined. Pour in melted chocolate, pulse until smooth. Transfer mixture to a large bowl.

5 Roughly chop half Caramello. Fold through cheese mixture with half salted caramel sauce. Spread filling over base. Chill 6 hours.