Cook-from-frozen squash nut roast
Enjoy this nut roast as a veggie Christmas centrepiece, or for a special Sunday roast. It's a great dish to have on standby to cook straight from the freezer
No-bake salted caramel cheesecake
- Preparation and cooking time
- Prep:
- plus at least 4 hrs 30 mins chilling
- Easy
- Serves 8 - 10
Skip to ingredients
- 250g digestive biscuits
- 125g unsalted buttermelted
- 2 tbsp salted caramel sauce
For the filling
- 750g full-fat soft cheese
- 2 tbsp salted caramel sauce
- 3 tbsp icing sugar
- 1 tsp vanilla extract
For the topping
- handful of chocolate-covered malted milk balls
- 20g chocolate-covered honeycombchopped
- 3 tbsp salted caramel sauce
Nutrition: Per serving (10)
- kcal497
- fat38g
- saturates23g
- carbs31g
- sugars19g
- fibre1g
- protein6g
- salt1.1g
Method
step 1
Tip the digestive biscuits into a food processor and pulse to fine crumbs. Pour in the butter and caramel sauce and pulse again until damp and sandy. Tip the mixture into a 20cm springform cake tin and use a spoon to press it into an even layer in the base of the tin. Chill for 30 mins.
step 2
For the filling, mix together the soft cheese, salted caramel sauce, sugar and vanilla extract. Once the base is cold and has firmed up, spoon over the filling and smooth the top with the back of the spoon. Chill for at least 4 hrs. If making ahead, wrap the cheesecake and freeze for up to three months instead. Leave in the fridge overnight to defrost.
step 3
To serve, carefully remove the cheesecake from the tin and put onto a serving platter or cake stand. Scatter over the shop-bought chocolates, crushing a few of the malted milk balls, then drizzle with the salted caramel sauce before cutting into slices.
