Caramel Cheesecake Slice

Yummy, indulgent, not hard to make and doesn't need to be baked - what's not to like?  I took these to my knitting group for supper - they were a big hit. I used little chocolate hearts for the decorations as our group celebrated the night with 'from the heart'.  We also had a little gift exchange. What a creative and talented bunch of ladies.

I use a food processor to make the slice, however, it is not necessary. They have a firmly set consistency that makes them suitable to be picked up with fingers, however, if serving them at home or with plates/cutlery use a bit less gelatine.

I also make a coffee variation of this recipe. Substitute caster sugar for the brown and dissolve 1 tablespoon of instant coffee with the gelatine. If not strong enough dissolve a little more coffee in a small amount of water and add to mixture.

Caramel Cheesecake Slice

Base
1 pkt Marie biscuits
150 grams butter

Topping
250 grams cream cheese
250 grams butter (soft)
1 cup brown sugar
2 teaspoons gelatine
1/2 cup boiling water
2 teaspoons vanilla extract

Method

Finely crush biscuits. I use a food processor or crush with a rolling pin.

Melt butter.

 Add biscuit crumbs to melted butter, mix well.

Spread the base into a greased and lined slice tin. Press mixture firmly and smooth/level it out.

Beat cream cheese, butter, sugar and vanilla until smooth.

Dissolve gelatine in boiling water and pour into cream cheese mixture and beat mixture until smooth.

Pour topping over base and  place in the fridge to set.

Cut slice into pieces. Decorate each piece of slice with a spoonful/rosette of whipped cream and decorate with grated chocolate or small chocolate decorations.