Salted Caramel and cookie dough cheesecake

* Note: This recipe contain raw cookie dough, which has a note on the package not to be consumed raw. One reason for this is that it contains eggs, and raw eggs can a risk for food poisoning. Please consider this before making this recipe, particularly if someone eating the cake has a lowered immunity. In particular, pregnant women are highly advised not to consume raw eggs and therefore this recipe.

  • 250g Choc Ripple biscuits
  • 80g butter, melted
  • 500g Philadelphia cream cheese
  • 1 tbs vanilla essence
  • 3/4 cup caster sugar
  • 250mL thickened cream
  • 250g white chocolate, melted
  • 400g premade, store bought cookie dough
  • 380g Nestle Caramel Top N Fill
  • 1 tbs rock salt
  • Extra chocolate, for decorating
 
 

1. Cut a circle out of baking paper to fit the base of a 21cm springform pan

 
 

2. In a food processor, blend the biscuits into fine crumbs

 
 

3. Put the biscuits in a bowl with the melted butter and stir until the butter has coated all the crumbs

 
 

4. Pour the crumbs into the pan and then press into base of cake pan in an even layer. Put the base in the fridge whilst you make the filling

 
 

5. In a bowl, beat the cream cheese, vanilla essence and sugar with an electric beater until combined. Add the cream and beat for a few minutes, until the mixture is thick

 
 

6. Add the melted white chocolate and beat through, ensuring it is evenly distributed and doesn't  harden into large clumps

 
 

7. Cut/ break the cookie dough into large chunks (approximately 2cmx2cm) and stir it through the mixture

 
 

8. Open the caramel tin and add the salt, and mix through

 
 

9. Pour half the cream cheese mixture over the biscuit base, spread evenly, the spread half the caramel mixture on top

 
 

10. Pour the remaining cream cheese mixture over the caramel and spread evenly. Using a knife, swirl it around the mixture in the tin a few times to create a swirled effect. Smooth over the top evenly then refrigerate for 6 hours or overnight

 
 

11. Before you are ready to serve, remove the cheesecake from the tin and onto a plate, and spread the remaining caramel on top

 
 

12. Melt the extra chocolate and use it to decorate the cheesecake, such as swirling it on top or creating panels to stick around the sides. Serve chilled.

What's the story?

NUTRITIONAL INFORMATION (SERVES 16, PER SERVE)

  • Energy: 2480kJ
  • Protein: 7.1g
  • Fat: 31.6g (Saturated fat 19.3g)
  • Carbohydrates: 69.3g (Sugars 51.7g)
  • Sodium: 638mg

And a note from the dietitian...

This recipe doesn’t need a dietetic note. There’s no denying it is very high in fat and sugar and as a result is not something to be eaten very often. However, there is nothing wrong with moderation, so enjoy it, occasionally!