Feeling refreshed after my holiday to New Zealand I was back in the kitchen on the weekend to bake this Gluten Free Rolo No Bake Cheesecake for Jesse’s birthday!
As always I’d asked Jesse to think about what type of cake he wanted and he decided on a cheesecake but wasn’t specific about flavour. After a search through my Pinterest account, I sent a selection for him to choose from, and this year he chose a Rolo No Bake Cheesecake.
Nestle chocolate Rolo’s aren’t easy to find in Australia, so I used the Rolo chocolate you buy in a block and left the individual Rolo chocolates I managed to find for decoration only. The end result was amazing and we may have eaten it three nights in a row…
Thanks to Jane’s Patisserie for the original recipe which I then modified to be gluten free with homemade caramel and Rolo chocolate in a block. Feel free to head over to my Instagram account if you want to see a few pics from our holiday or a recap of the last 3 birthday cakes I made Jesse.
P.S. It’s starting to get to the busy end of the year with multiple birthdays, catch ups with friends, the racing carnival and christmas parties coming up. This means there is a lot of baking ahead for me and I can’t wait to share it all with you!
The Naughty Dietitian,
- 300 g Gluten Free Arrowroot Biscuits
- 125 g butter, melted
- 500 g full fat Philadelphia cream cheese
- 1 tsp vanilla essence
- 100 g icing sugar
- 150 g caramel sauce (see below)
- 300 ml thickened cream (at room temperature)
- 175 g Nestle Rolo chocolate block, roughly chopped
- 1 cup white sugar
- 90 g butter (cut up into 6 pieces)
- ½ cup thickened cream
- Caramel sauce (leftover from above)
- 12 individual Rolo chocolates (I purchased from a speciality confectionary store)
- 25 g milk chocolate, finely shaved
Line a 20cm round springform pan with baking paper.
Process biscuits in a food processor or using a rolling pin until they resemble fine breadcrumbs. Add butter and mix until just combined. Then press mixture into the bottom of the springform pan evenly. Refrigerate while preparing remainder of the cheesecake.
Heat sugar in a medium saucepan over medium heat, stirring constantly. (Tip: sugar will form clumps but eventually melt into a thick brown coloured liquid as you continue to stir. Be careful not to burn.)
Once sugar is completely melted, immediately add the butter and stir until it is completely melted, about 2-3 minutes.
Very slowly, drizzle in 1/2 cup of thickened cream. Since the cream is colder than the caramel, the mixture will rapidly bubble and/or splatter when cream added.
Allow the mixture to boil for 1 minute then remove from heat. Allow to cool before making the cheesecake filling.
Using a stand mixer fitted with the whisk attachment, whisk together the cream cheese, vanilla essence, icing sugar and caramel on medium speed (level 6 for the Kitchenaiuntil smooth.
Gradually pour the cream into the cheesecake mixture and continue to whisk on medium speed for approx. 3-4 minutes until the mixture is thick and a mousse like consistency. The mixture should hold itself completely when finished whisking (like meringue does). Be careful not to over whisk as this will risk the mixture splitting and not setting.
Fold the chopped Rolo chocolate through the cheesecake filling before spreading over the biscuit base. Leave to set in the fridge overnight (Minimum of 6 hours).
To decorate the cheesecake, sprinkle the finely shaved chocolate using a grater over the cheesecake then drizzle the remaining caramel using a piping bag or spoon as desired.
Place the individual Rolo chocolate pieces on top of the cheesecake to finish.