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A rich and decadent oozing caramel cheesecake to devour over Easter.
Prep time 15 min
Cook time 15 min
plus cooling time
Serves 16
Nutritional information per serving
Energy 11190.6 kj
Protein 4 g
Total Fat 19.9 g
Saturated Fat 11.2 g
Trans Fatty Acids 0.8 g
Carbs 19.4 g
Sugars 16.1 g
Fibre 0.2 g
Sodium 173.7 mg


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  1. Grease a 22cm spring form pan. Combine crushed biscuits and butter; mix well. Press evenly into base. Refrigerate for 30 minutes or until firm.

  2. Using an electric mixer; beat cream cheese, NESTLÉ Top'n'Fill Caramel and cream until smooth. Combine 2 tbsp warm water and gelatine in a bowl, microwave for 30 seconds or until gelatine dissolves, add to cheesecake mixture; whisk until combined. Pour mixture over crumb crust, refrigerate for 2 hours or until set.

  3. Grease and line a baking tray with baking paper. In a small saucepan, add sugar and ¼ cup (60mL) water and bring to the boil, without stirring; boil for 10 minutes or until a light caramel forms; carefully pour onto tray and leave to cool.
  4. Using a vegetable peeler, peel curls off the side of PLAISTOWE Dark Cooking Chocolate, reserve.
  5. Meanwhile in a small saucepan bring sugar and 1/4 cup (60mL) water to the boil, cook without stirring for 5 minutes or until sugar turns to a light caramel; remove from heat and carefully whisk in extra cream and butter; whisk until combined. Cool.
  6. Once cooled, remove cheesecake from pan; pour caramel sauce over the top, break toffee into chards, decorate according to picture with chocolate curls and serve.

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