LOLLY SLICE CHEESECAKE
A twist on the classic Lolly Cake created this Lolly Slice Cheesecake recipe consists of a crumbed malt biscuit Caramilk chocolate base, baked cheesecake filling topped off with Rainbow Puff Lollies and a good drizzling of Caramilk chocolate.
Ingredients
Base
- 200 g caramilk chocolate broken up into pieces
- 100 g butter
- 150 g Malt biscuit crumbs
Cheesecake
- 227 g cream cheese softened to room temp
- 1 large egg
- 397 g sweetened condensed milk
- 1 teaspoon vanilla extract
Topping
- 126 g Rainbow puffs approx 48
- 100 g Caramilk chocolate broken up into pieces
Instructions
- Preheat the oven to 180c, line a 20cm baking dish.
- Melt the chocolate and butter and stir until smooth. After the mixture is melted, smooth, and emulsified, add the malt biscuit crumbs and stir to combine.
- Transfer the Caramilk biscuit crumbs to the prepared pan and evenly hard-pack them to form a smooth crust; set aside.
- To the bowl, a stand mixer, add the cream cheese and beat on high power until smooth and fluffy, about 2 to 3 minutes. Stop scraping down the sides of the bowl.
- Add the egg, sweetened condensed milk, vanilla, and salt, and beat to incorporate.
- Evenly pour the mixture over the crust.
- Bake for about 32 to 35 minutes, or until the top is set. When done, it will still be a little jiggly, but it will be springy to the touch.
- Remove from the oven and place on a cooling rack, after a few minutes start placing the puff lollies on top of the cheesecake as you want the puffs to stick to the cheesecake while it's still hot.
- Cool in pan for about 1 hour at room temperature then melt the second amount of Caramilk chocolate and drizzle all over the cheesecake and puff lollies cover and refrigerate until ready to serve.
Notes
You can substitute Caramilk for white chocolate.
If you love the coconut tradition lolly slice vibe, you can add coconut into the base by adding 50 grams of desiccated coconut and removing 50g of the biscuit crumbs and sprinkling extra desiccated coconut over the drizzled melted Caramilk topping.
Storage: Cheesecake will keep airtight in the fridge for at least 1 week.