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Caramel Violet Crumble cheesecake recipe

Caramel Violet Crumble cheesecake recipe

  • Serves 10
  • Prep 0:30
  • Cook dinner 0:20

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Caramel Violet Crumble cheesecake

This easy, creamy and indulgent cheesecake will delight you and your company. An ideal make-ahead deal with on your subsequent feast.


  • 500g chocolate Scotch Finger biscuits
  • 250g butter, melted
  • 5 tsp powdered gelatine
  • 1/4 cup boiling water
  • 750g cream cheese, softened
  • 100g caster sugar
  • 2 tsp vanilla bean paste
  • 450ml thickened cream
  • 1 packet Caramel Violet Crumble, frivolously crushed
  • 250g salted caramel sauce


  • 1

    Grease a 25cm-round springform pan with canola spray.

  • 2

    Utilizing a meals processor, course of biscuits till a advantageous crumb kinds. Add butter. Course of till mixed.

  • 3

    Press the biscuit combination over base and aspect of ready pan ensuring the combination is evenly distributed by the pan. Refrigerate for 10 minutes.

  • 4

    Sprinkle the gelatine over boiling water in a heatproof jug. Whisk with a fork till gelatine has dissolved. Put aside to chill.

  • 5

    In the meantime, utilizing an electrical mixer, beat cream cheese, 150g of the salted caramel sauce, sugar and vanilla till gentle and fluffy. Progressively beat in gelatine combination till mixed.

  • 6

    In one other bowl, whip the thickened cream till stiff peaks type.

  • 7

    Fold the whipped cream into the cream cheese combination while including within the crushed Violet Crumble (reserve some for the highest of the cheesecake).

  • 8

    As soon as mixed, pour the combination into the ready pan, levelling prime with a spatula. Cowl and refrigerate in a single day or till set.

  • 9

    Serve by drizzling over remaining salted caramel sauce and Caramel Violet Crumble.

Recipe by: Helen Mouneimne, The Greek Vegetarian

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