Cookies & ice cream cheesecake with salted caramel sauce
Ingredients
- 2L Bulla Real Dairy Vanilla
- 100g unsalted butter
- 1/4 cup brown sugar
- 500g plain chocolate biscuits
- 1/4 cup caster sugar
- 1/3 cup unsalted butter
- 1/4 cup golden syrup
- 500g cream cheese
- 1/2 cup Bulla Dollop Cream
- 1/2 cup caster sugar
- 1 tsp sea salt
- 2 tsp vanilla extract
Cooking Directions
- Process half biscuits until they are fine crumbs, add melted butter and pulse until combined. Press butter crumbs onto base of a lightly greased, baking paper lined 22cm spring form pan. Refrigerate.
- Process remaining biscuits, pulsing until coarse crumbs (not too fine). Reserve 1/2 cup of crumbs for later. Beat cream cheese, sugar, and vanilla, with electric mixer until smooth and well blended. Add Bulla Real Dairy Vanilla and the biscuit crumbs, a spoon at a time, mix well. Spoon Bulla Real Dairy Vanilla onto crust and smooth the top.
- For the salted caramel sauce, melt butter, sugars and syrup in a small pan over a low heat, simmer for 3 minutes, stirring occasionally. Add Bulla Dollop Thick Cream and half a teaspoon of salt, stir and taste. Continue to cook for another minute, stirring.
- Sprinkle reserved 1/2 cup of biscuit crumbs over the ice cream surface. Cover with plastic wrap and freeze overnight.
- Remove from freezer 10 minutes before serving. Drizzle salted caramel sauce over cake to serve.