You can see the original recipe in Olive Magazine but here it is again!
Ingredients
- Oreo cookies 300g
- Butter, melted 150g
- Nestle Carnation caramel 300g (I used normal Carnation milk and boiled with sugar and butter to make caramel)
- Sea salt 1 tsp
- Dark chocolate 100g
- Instant coffee 1 tsp
- Double cream 500ml
- Soft cheese 500g
- Icing sugar 125g
- Creme fraiche 300g
Method:
- Pull apart the biscuits and scape out the filing (discard or eat!). Wizz the biscuits in a food processor, pour in the butter then wizz again. Press into the base of a 22-23cm springform tin then chill.
- Gently heat the caramel with the sea salt – you don’t want to boil it, just get it slightly runnier.
- Put the chocolate, coffee and 100ml cream in a bowl and heat in short blasts in the microwave until melted. Cool.
- Beat the soft cheese and vanilla with the icing sugar and creme fraiche. Gradually mix in the remaining 400ml cream. Spoon half the mix into the tin and level.
- Spoon big blobs of choc and caramel on top, then add the rest of the cheese mix and again do blobs of chocolate and caramel on top.
- Use a big palette knife to quickly ripple the choc and caramel through the cream. Don’t over do it (I nearly did!). Put in the fridge and chill for 4-6 hours or preferably overnight.
