Caramel Cheesecake
2 cups (250g) sweet biscuit crumbs
90g butter, melted
Filling:
2 x 250g packets soft caramels
1/4 cup milk
250g packet cream cheese
3 teaspoons gelatine
1 tablespoon water
300ml carton thickened cream
Caramel Topping
1/4 cup milk
2 teaspoons gelatine
1 tablespoon water
1. Combine crumbs and butter in a medium bowl; mix well. Press crumb mixture firmly over base and side of a 20cm springform tin, leaving a 1 cm border around top of pan. Refrigerate crumb crust while preparing filling.
2. Pour filling into crumb crust, refrigerate for several hours, or until firm.
3. Pour topping over filling, refrigerate until set. Decorate top of cheesecake with extra whipped cream and chocolate curls, if desired.
4. Filling: Reserve 150g caramels for topping. Combine remaining caramels and milk in a medium saucepan, stir over low heat until caramels are melted; cool slightly. Beat cheese in a small bowl with electric mixer until smooth, stir caramel mixture into cheese; mix well. Transfer mixture to a large bowl. Sprinkle gelatine over water in a small bowl, stand bowl in a small pan of simmering water, stir until gelatine is dissolved. Stir gelatine mixture into cheese mixture. Beat cream in a small bowl with electric mixer until firm peaks form, fold into cheese mixture.
5. Caramel Topping: Combine reserved caramels and milk in a small saucepan, stir over low heat until caramels are melted. Sprinkle gelatine over water in a small bowl, stand bowl in a small pan of simmering water, stir until gelatine is dissolved. Stir gelatine mixture into caramel mixture; mix well.