Ingredients
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200g Digestive Biscuits
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75g ButterMelted
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1/2 tsp Cocoa Powder
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125g 70% Dark ChocolateChopped
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4 Sheets Leaf Gelatine
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500g Cream Cheese
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1 tsp Vanilla Extract
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100g Sugar
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300ml Cream
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1 Can Caramel Condensed Milk
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5 Cadbury Creme Eggs
Directions
Steps
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1
Done
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Line the base of a 20.5cm (8in) spring-form cake tin with baking parchment. Whiz biscuits to crumbs in a food processor, and stir in the melted butter and cocoa. Press into base of tin in an even layer. Chill in the fridge while you make the filling. |
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2
Done
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Melt 100g of the chocolate gently over a pan of simmering water. Set aside to cool slightly. |
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3
Done
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Soak the gelatine in a small bowl of cold water for 5min. |
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4
Done
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Meanwhile, in a large bowl, using a handheld electric whisk, beat cream cheese, sugar and vanilla until combined. |
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5
Done
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In a separate bowl, whisk the cream until softly whipped. Gently fold into cream cheese mixture until just combined. Spoon half the mixture back into the empty cream bowl. |
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6
Done
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Squeeze out excess water from gelatine, discard water, and return gelatine to empty bowl with 1 Tsp boiling water. Stir to dissolve, then whisk into one of bowls of cream mixture along with the caramel until smooth. Spread this over the cheesecake base. |
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7
Done
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Fold the melted chocolate into remaining mixture. Spoon over the cheesecake and level. Halve creme eggs and arrange on top of the cheesecake, gently pressing them in. |
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8
Done
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Chill for at least 6hr until set. |
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9
Done
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Melt remaining chocolate and drizzle over cheesecake with extra caramel, if you like. |
