Easter Caramel Cheesecake

A no-bake caramel cheesecake set with gelatine, topped with caramel sauce, toffee shards, and dark chocolate curls.

⏱️ Prep: 40 min

Ingredients

125 g		plain sweet biscuits, crushed
90 g		butter, melted
60 g		butter, softened, extra
500 g		cream cheese, softened
380 g		NESTLÉ Top'n'Fill Caramel
0.33 cup	79 ml	thickened cream
0.25 cup	60 ml	thickened cream, extra
0.5 cup	120 ml	caster sugar
0.5 cup	120 ml	caster sugar, extra
3 tsp	15 ml	gelatine
100 g		PLAISTOWE Dark Cooking Chocolate

Grease a 22cm springform pan. Combine crushed biscuits and butter; mix well. Press evenly into the base. Refrigerate for 30 minutes or until firm.
Using an electric mixer, beat cream cheese, NESTLÉ Top'n'Fill Caramel and cream until smooth. Combine 2 tablespoons warm water and gelatine in a bowl, microwave for 30 seconds or until the gelatine dissolves, add to the cheesecake mixture; whisk until combined. Pour the mixture over the crumb crust, refrigerate for 2 hours or until set.
Grease and line a baking tray with baking paper. In a small saucepan, add sugar and 1/4 cup (60mL) water and bring to the boil, without stirring; boil for 10 minutes or until a light caramel forms; carefully pour onto the tray and leave to cool.
Using a vegetable peeler, peel curls off the side of the PLAISTOWE Dark Cooking Chocolate; reserve.
Meanwhile, in a small saucepan bring sugar and 1/4 cup (60mL) water to the boil, cook without stirring for 5 minutes or until the sugar turns to a light caramel; remove from heat and carefully whisk in the extra cream and butter; whisk until combined. Cool.
Once cooled, remove the cheesecake from the pan; pour the caramel sauce over the top, break the toffee into shards, decorate according to the picture with chocolate curls and serve.