Chocolate Caramel Cheesecake
We heard you were looking for a new chocolate caramel cheesecake recipe?
Creamy, chocolatey, and entirely free-from – a slice of heaven everyone can enjoy.
Prep time 15-20 mins
Chilling time 4 hours
Serves 10
Ingredients:
175g GF digestive biscuits
100g plant-based butter, melted
300ml free-from double cream
300g free-from cream cheese
75g golden syrup
240g NOMO Caramel chocolate
1 sachet vegan gelatine
2 x 38g NOMO Creamy Choc bars
Method:
1. Reduce the biscuits to crumbs, then mix with the melted butter. Press the biscuits mixture into the base of an 18cm round springform cake tin. Transfer to the fridge for 15 mins.
2. Melt the NOMO Caramel Chocolate and let cool down slightly. Set aside.
3. Add the double cream, cream cheese and golden syrup to a large mixing bowl and whisk until well combined.
4. Fold in the melted caramel chocolate and mix until well combined.
5. Add the gelatine to the mixture, previously prepared following the instructions on the packaging.
6. Pour the mixture onto the biscuit base. Transfer to the fridge to set for at least 4 hours.
7. Chop 2 NOMO Creamy Choc bars. Melt half of the chopped chocolate and drizzle over the cheesecake, then sprinkle with the remaining chopped chocolate.
8. Serve and enjoy!