1⁄2 packet plain choc romany creams, grated
1⁄2 packet tennis biscuits crushed
125 g butter melted
1 tablespoon brown sugar
20 g butter
2 tablespoon cream
Alternative: use ready made Huletts/ Illovo Butterscotch Sauce
60 g milk chocolate finely chopped
2 tablespoon cream
Alternative: use ready made Huletts/ Illovo Chocolate Sauce
1⁄4 cup water boiling
3 teaspoon gelatine powder (Sundew gelatine)
2 x tubs cream cheese softened (Lancewood smooth)
1⁄2 cup castor sugar
200 mls thickened/ fresh/ low fat cream
3 Bar One bars finely sliced
1. Process biscuits until mixture resembles fine breadcrumbs. Mix in butter & combine.
2 . Press mixture evenly over base & up ½ the side of a 20 cm spring-form tin. Refrigerate for 30 minutes until firm.
1. Combine brown sugar, butter & cream in a small saucepan. Stir over low heat, without boiling, until sugar dissolves. Set aside to cool & thicken.
1. Combine chocolate & cream in another small saucepan, stir until chocolate melts. Set aside to cool & thicken.
1. Sprinkle gelatine 1 teaspoon at a time over the boiling water in a heatproof jug & stir until gelatine dissolves. Cool for several minutes.
2. Beat cream cheese in a medium bowl with electric mixer until smooth. Add caster sugar & beat until soft peaks form. Beat cream seperately until soft peaks form, add to cheese & combine. Beat in gelatine mixture until combined. Using a spatula, stir through the chopped Bar One.
3. Spoon half of the cream cheese mixture into the crust & drizzle the butterscotch & chocolate sauce over cream cheese mixture. Pull skewer backwards and forwards through mixture to create a rippled effect. Sprinkle with sliced Bar One choclate.
4. Repeat with remaining cream cheese mixture & sauces.
5. Decorate with extra sliced Bar One chocolate for effect & drizzle with any remaining sauces.
6. Cover cheesecake with cling film & refrigerate for several hours or overnight until set.
7. Before serving, carefully remove from spring-form tin onto a plate or cake stand. Decorate with more Bar One chocolate if preferred.
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Hello, Recipe looks great but with the 200 mls thickened cream is it double cream, fresh cream or nestle tin cream?
Thank you :)