Using an electric mixer, I use my KitchenAid with the whisk attachment, whisk together the cream cheese, vanilla, icing sugar and caramel until smooth and lump free – this could take 30 seconds or so, I whisk it at a medium speed (level 6/10).
Pour into the mix the double cream and continue to whisk for a couple of minutes until its very thick and mousse like (I mix it on a medium-high speed, level 6/10)
Chop the Rolos up into halves/quarters and fold through the cheesecake filling. Spread over the biscuit base and leave to set in the fridge for 6 hours, or preferably overnight.
To decorate the cheesecake, whip together the cream and icing sugar!
Drizzle the cheesecake with some caramel and pipe the whipped cream around the edge – sprinkle on some Rolo’s and sprinkles.
You can use Mascarpone or Philadelphia for this - You just have to make sure that it is Full-Fat cream cheese so you know its going to set!
I always set my cheesecakes in the fridge overnight otherwise they risk being a little runny still and slipping off the biscuit base but if you want to risk it then go for it! If you think its not setting, 99% of the time its because you didnt whip it enough!
If it looks like your cheesecake isn’t setting, or its a but sloppy, or you’re even not sure.. try it anyway. Try to set the mix anyway! If it still doesn’t set, freeze it and have an Ice Cream Cheesecake!
Recipe updated September 2019 - Only change was to use 300g of Digestives, rather than 150g of Digestives and 150g of Crunch Creams!