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Chantele Cross-Jones

Kallo Rice Cake Based Toffee Cheesecake

A tasty toffee cheesecake with a difference. Chocolate covered rice cake thins are used in the base to give it a fun twist.
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Prep Time 30 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 2 packs of Kallo Chocolate and Caramel Rice Cake Thins
  • 200 g milk chocolate
  • 1 Jar Eboni Ac Eifori Toffee Sauce
  • 500 g Soft Cheese
  • 250 g Double Cream
  • 150 g Icing Sugar
  • 1 tsp Vanilla Essence

Method
 

  1. Place the rice cakes in a freezer bag and use a rolling pin (or jar) to crush them up into small pieces
  2. Melt the chocolate in the microwave or over a bowl of boiling water
  3. In a large bowl mix the rice cake crumbs together with the chocolate until well combined
  4. Pour the mixture into a spring form cake tin and pat into the base, smoothing into all the edges until evenly covered
  5. Pop in the fridge for 10-15 minutes to set
  6. Once it has started to cool pour over the entire jar of toffee and spread to form an even layer then replace in the fridge for another 10-15 mins
  7. In another large bowl mix together the soft cheese, vanilla essence and icing sugar until combined, then add the double cream and mix until smooth
  8. Pour over the base and smooth until evenly distributed in the tin
  9. Pop in the fridge and leave overnight until fully set
  10. Cut and enjoy!