Cadbury's Caramel Cheesecake
Cadbury Unbaked Caramel Cheese Cake with Buttercake Base, Chocolate Cheese Cake Topping with Cadburys Caramel Pieces, topping , Caramel Fudge Eggs and Cadbury Caramelized Eggs!
300 g of digestion
150 g butter / unsalted stork
Fill the cheesecake
500 g mascarpone
100 g sugar
1 teaspoon vanilla
250 g chocolate
300 ml of cream cheese
200-400g Cadbury Caramel Pieces
150 ml of cream cheese
2 tablespoons powdered sugar
50 g caramel
6-8 Cadbury Caramel Eggs, halved / cut
For the base:
1.Grind the cake during a kitchen appliance into small crumbs, melt the butter and increase the cake. Stir several times until well blended.
2.Pour into an 8 '' / 20cm deep bedspring and depress firmly - let it cool within the fridge while you are doing the rest!
3.Melt chocolate during a bowl over a pot of boiling water (double boiler), stir gently or within the microwave in small bursts until completely melted - chill briefly doing the remainder . (Mine usually takes 2 minutes within the microwave!)
4.Using an electrical al mixer (I use a KitchenAid stand mixer or an electric hand mixer), mix the cheese , powdered sugar and vanilla until smooth.
5.Pour in melted chocolate and beat again until well blended. Mix quickly with a spatula to form sure everything is well mixed.
6.While gently beating, pour within the double liquid cream and still beat the mixture until it's very thick - it'll delay once you are done beating. Alternatively, you'll whip the cream separately and fold it into the cheese / cake mixture.
7.Cut Cadbury Toffee Bars / Buttons / Eggs and fold into cheesecake mixture - pour over cake base and spread evenly. Let it set within the refrigerator, covered, for five to six hours, or preferably overnight!
8.Beat cream and granulated sugar until thick but smooth.
9.Sprinkle with caramel sauce. employing a cookie bag and a closed 2D star piping tip, apply cream to embellish .
10.Place half the Cadbury Toffee Egg in each swirl and add a couple of chopped pieces within the center with a couple of nuggets