Friday, 27 November 2015

Baked Goods: Rolo Caramel Cheesecake

An nyeoung
Ni hao

I was going to do a baking post on a Mary Berry cupcake recipe that I always tend to follow but I found a cheesecake recipe that I couldn't resist and had to have a go at making it. I found this recipe while I was having a nosey on my personal Facebook newsfeed and my mouth watered at the sight of it, let me show you how I made it.

150g Digestives
150g Golden oreos/Vanilla crunch biscuits
125g Butter
250g Mascarpone cheese
250g Philadelphia cheese
1tsp Vanilla bean paste
100g Icing sugar
150g Carnations caramel
300ml Double cream
175g Rolo sweets, chopped
Caramel sauce
Rolo Sweets
Whipping cream

I lined my pie tin with greaseproof paper to make it easier to get the cheesecake out when it came to serving, I used a loose bottom pie tin.

I then separated my biscuits, I did originally wrap them in tin foil to bash with a rolling pin as I had ran out of cling-film but the tin foil ripped easily so popped the separated biscuits into a jug and bashed with a rolling pin till they were all crushed for a biscuit base.

I then melted the butter and poured into the crushed biscuits to make the biscuit base.

Next I spread the biscuit base along the bottom of my pie tin and placed the base in the fridge.

While the base was chilling in the fridge I made a start on the filling.

In a large mixing bowl I placed both the cream cheeses (mascarpone & Philadelphia), vanilla bean paste, icing sugar and the carnations caramel and whisked with an electric hand mixer on a medium speed until smooth, this took about a minute for me it could take less.

Next in goes the double cream and whisk on a medium-high speed until the mixture is thick and like a mousse, this could take a few minutes, it should hold like meringue if it's not mixed well it won't set properly.

Next take the 175g of the rolo sweets and chop into quarters and fold them into the cheesecake filling, then pour the filling onto the base and spread out, once done put back into the fridge to set for 5-6 hours or overnight.

Before serving I decorated the cheesecake by whisking the whipping cream piping onto the cheesecake in peaks all the way round, on top of each cream peak I paced a rolo sweet and then drizzled with some caramel sauce, I used a salted caramel sauce.

Then it's ready to be served.

If you want to do this recipe for yourself then feel free to follow my post or check out the recipe that I used via Jane's Patisserie where she gives a lot more tips on making this cheesecake. This Christmas I'm going to be making two cheesecakes for at my sister's on Christmas day and I'm going to be doing a vanilla cheesecake and a chocolate orange cheesecake, so keep an eye out for them in future posts.

See you soon!

An nyeoung
Zai jian