Recipe: Chocolate and caramel no bake cheesecake

One of my new year goals - a post of them later! - is to cook four new recipes a month. I have so many cookbooks that I really need to get stuck in to. When Wing Yip sent me over some caramel sauce, a cheesecake immediately came to mind. because obviously I haven't eaten enough sweet things during the festive period...

Their absolutely delicious caramel sauce is extremely addictive. Made from coconut milk, the sauce is vegan, gluten and dairy free. So this recipe can easily be adapted into what suits you best.

Recipe adapted from Good Food

Serves 8 people

Ingredients
1 pack of lotus biscuits
45g melted unsalted butter
110g caster sugar
120g whipping cream
200g full fat cream cheese
100g 80% dark melted chocolate
2 tablespoons of cocoa powder
1 jar of Wing Yip caramel sauce*
1 pack family pack of Rolos to decorate

Method
1. Put all the biscuits in a sandwich bag and bash with a rolling pin until they are crumbs.

2. Mix the crumbs with one tablespoon of the sugar then pour in the melted butter. Give it a good mix before packing it down into a 18cm springform cake tin. Pop it in the fridge.

3. Melt the chocolate.

4. Using an electric whisk, whip the cream until soft peaks appear. Pour in the melted chocolate and cocoa power before mixing in.

5. In a separate bowl, beat together the remaining sugar and cream cheese. Then fold into the chocolate mix and ensure all ingredients are fully mixed together.

6. Get the biscuit base from the fridge and pour on the caramel sauce, ensuring that it covers the whole base.

7. The pour the chocolate mix on the top. Once again ensuring it covers the whole base.

8. Stick it in the fridge for at least two hours. But overnight would be best.

9. Once the cheesecake has set, decorate with the roles. Then tuck in and enjoy!

Please do send me a tweet if you make it, I'd love to see a picture!