Ingredients

Base:

• 350 g shortcake biscuits finely crushed
• 130 g unsalted butter melted

Cheesecake:

• 350 ml double cream cold
• 500 g full-fat cream cheese room temperature
• 120 g icing sugar sifted
• 120 g Carnation caramel

Topping:

• 100 ml double cream hot
• 125 g dark chocolate chunks or chocolate chips
• 6 Twix Fingers Chopped in to 1cm pieces

Instructions

For the base

• Line an 8” springform cake tin with a circular piece of non-stick baking paper, as this will make the cheesecake easier to remove from the tin later
• In a medium bowl, mix together the crushed biscuits and melted butter with a spoon until fully combined
• Firmly press the mix into your prepared cake tin with your hands or the back of a spoon. Refrigerate for now

For the cheesecake

• In a large mixing bowl, whisk the double cream with an electric whisk to form stiff peaks
• In another bowl, whisk together the cream cheese, icing sugar, and Carnation caramel until smooth and creamy
• Fold the whipped cream into the mix with a rubber spatula until fully combined
• Spoon it onto your base, spread it out to the edges making sure there are no gaps, then smooth out the top
• Refrigerate for at least 6 hours or overnight if you can
• To remove from the tin, run a sharp knife carefully around the inside of the tin, then remove the edge of the cake tin and transfer the cheesecake onto a wire rack

For the ganache topping

• Place the chocolate in a small bowl, then heat the double cream in a microwave for 1-2 minutes or in a small saucepan until just before boiling point
• Gently pour the hot cream over the chocolate and leave it to stand for 2-3 minutes
• Slowly stir the cream and chocolate together until smooth and fully combined
• Let it cool for about 10 minutes. It should be thick but pourable
• Pour it over the cheesecake, letting it drip down the edges and smooth it out
• Place some chunks of Twix on top
• Pop it back in the fridge for at least 1-2 hours to allow the topping to set before serving
• Store in the fridge for up to 3 days. Enjoy!

Notes

• For the ganache topping, an alternative method is to place the double cream and dark chocolate chips in a medium microwave-safe bowl and microwave in 30-second bursts, stirring in between until melted and smooth.

Nutrition