1. I would really recommend getting a good, thick caramel for this cheesecake. Most supermarkets have their own brand one that comes in a jar. I wouldn’t recommend Carnation caramel for this, as it’s a bit wet and ‘slippery
2. Use mini Twix’s otherwise they will be too tall. I cut the 26th one in half so it would fit. The amount you need will depend on your tin size. I would recommend an 8” tin
Base:
• 25.5 mini Twix fingers
• 300g shortbread biscuits
• 80g salted or unsalted butter, melted
Cheesecake:
• 250ml double cream, cold
• 500g cream cheese, room temp
• 100g thick ready-made caramel
• 120g icing sugar
Topping:
• 120g thick ready-made caramel (same as above)
• 120g milk chocolate, broken into pieces
• 80ml double cream
• Tin size: 8” springform
