Caramel Cheesecake

Caramel Cheesecake

Caramel Cheesecake

OH MY!!! Our Caramel Cheesecake is to die for!!!

One of our easiest recipes to date and heavenly moist sweet enough dessert  is a must, you can’t shy away from a SECOND serve. Only taking you 15 minutes to create this joy will go down a treat with the whole family. The kids will love this one and easily to get them in the kitchen with you. They will love the CHOCOLATE caramel decoration and drizzling the caramel sauce.

Our recipe  in our Traditional Round Master can be made in our Square Master with the same ingredients too. You can double the wet ingredients for the Rectangle Master and use 375 grams biscuits and 120 grams butter for the base.


250- Nice Biscuit

80g butter to combine

250-cream cheese

300 mil thicken cream

1x 380 gram Caramel Top N Fill Nestle

1 Tablespoon Gelatine McKensie’s Gelatine Powder

¼ cup water/50mil—for gelatine

1- 200gr caramel chocolate bar to decorate

Caramel sauce to decorate Cotties Caramel Sauce

Method: Using Delicake cake ware

Assemble, Delicake base & sleeve.

Crush biscuits in a processor & combine with 80g melted butter in the assembled Delicake product. Mix well.

Spread over base firmly, put Delicake lid on and refrigerate for till you prepare cheese mixture or 10 minutes

Cream cheese filling:

Combine cream cheese, thickened cream & blend till soft peaks. Add caramel top N fill to mixture.

Sprinkle gelatine over hot water and mix, cool mixer, do not allow mix to set. Blend with cream cheese mixture.

Spray inside the sleeve with oil, then pour over the biscuit base and refrigerate for a minimum of 8 hours or overnight.

Just before serving, remove the lid, chop the chocolate bar into pieces, drizzle the caramel sauce. then remove the sleeve.

Re-assemble, by putting the sleeve and lid on to store in the fridge.

Versatile Rectangle Master, add 375g biscuits/120g butter & double the wet ingredients.