Dark Chocolate and Pomegranate Cheesecake
Simple to make but looks and tastes amazing
Rolo® Millionaire Cheesecake
Desserts
Food
Indulgent and creamy, this caramel cheesecake is topped with Rolo® mini’s for an extra special twist
Ingredients
• 75g unsalted butter, melted
• 200g digestive biscuits, finely blitzed
• 280g reduced fat soft cheese
• 200ml whipping cream
• 125g canned caramel
• 70g ROLO® Mini Mix-In Chocolate Pieces
Method
- Melt the butter in a saucepan over a low heat, then combine with the biscuit crumbs, mixing thoroughly until the mixture resembles wet sand. Press firmly into the base of a lined 18cm springform cake tin, ensuring an even layer. Chill for 30 mins.
- Beat the soft cheese and whipping cream together using an electric mixer on medium speed until thick and creamy. This should take 2-3 mins. Once thickened, gently fold in the majority of the canned caramel, reserving half a tablespoon for decoration. Ensure the caramel is evenly incorporated without deflating the mixture.
- Carefully spoon the creamy filling onto the chilled biscuit base, smoothing the surface for an even finish. Drizzle the reserved caramel over the top. Use a toothpick or skewer to create a feathering effect by gently swirling through the caramel.
- Evenly arrange the ROLO® Mini Mix-In Chocolate Pieces on top of the cheesecake, pressing them lightly into the filling.
- Cover the cheesecake with plastic wrap and refrigerate for a minimum of 3 hours, although for best results, chill overnight.
