Recipe – Rolo Cheesecake

Winter in Cape Town usually arrives rather coyly. Settling in quietly and making her presence felt rather unassumingly; the naked trees a stark contrast against the backdrop of blue skies…until eventually she is comfortable enough to show us the true intent and nature of  her stay…
This year however, Winter has wasted no time in engulfing us in a bitter cold! The past week a clear indication that Winter this year, means serious business!! With the Winter woollies already out in full force, this Winter cold also has me reaching out for my recipe books and oven gloves, ‘cos there’s nothing like a hot oven and the aroma of freshly baked goods wafting through the air, to warm up the home…
I have not been posting many recipes of late, which is partly due to my attempts at eating clean. But with the fast only a week away, I’ve been inundated (by Moon) with  new recipes and am seriously enticed to try them out and add to my collection! For now, though not a typically Winter dessert, it’s still an “all year round” favourite! A classic Cheesecake with a choclatey twist! Originally a Bar-One cheesecake, I decided to switch to my gooey centred favourite.

  • 250 gr plain chocolate biscuits (I just used Tennis biscuits)
  • 150 gr Butter (I use less than this)
  • 5 Tblsp brown sugar
  • 40 gr Butter (extra)
  • 350 ml Thickened cream
  • 100 gr milk chocolate, chopped finely
  • 3 tsp Gelatine
  • 1/4 cup (60 ml)water
  • 2×250 gr packets cream cheese, softened
  • 1/2 cup (110gr) castor sugar
  • 3x60gr Rolo or Bar-One chocolates, chopped finely
  1. Process biscuits until mixture resembles breadcrumbs. Add butter; process until just combined. Using your hand, press crumb mixture evenly over base and side of a 21cm springform tin.  (note: I did not cover sides as I personally prefer it only on the base, but covering the sides makes for a neater looking cheesecake). Cover and refrigerate  for 30 minutes it until firm.
  2. Meanwhile, combine brown sugar, extra butter and about 4 tablespoons of the cream in a small saucepan; stir over low heat until sugar dissolves, to make the butterscotch sauce.
  3. Combine chocolate and another 80ml of the cream in another small saucepan. Stir over low heat until chocolate melts.
  4. Sprinkle gelatine over water in a small heatproof jug. Stand jug in a small saucepan of simmering water. Stir until gelatine dissolves. Cool for 5 minutes.
  5. Beat cheese and castor sugar in a medium bowl with an electric mixer until smooth. Beat remaining cream in a small bowl until soft peaks form. Stir slightly warm gelatine mixture into cheese mixture with the chopped Rolo (or Bar-One if you prefer). Lastly fold in cream.
  6. Pour half the prepared mixture into prepared tin. Drizzle half the butterscotch and chocolate sauces over cheese mixture. Pull skewer (I used a knife) backwards and forward through mixture several times to create a marbled effect. Repeat process with remaining cheese mixture and sauces. Cover cheesecake and refrigerate for 3 hours or until set.

Thanks for reading and happy baking!

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