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1-2-3 Caramel Crunch Cheesecake






Makes: 1 cake

Hands-on time: 5 minutes


INGREDIENTS


1 large (1.86kg) Château Gâteaux Andrea’s Baked Cheesecake, thawed

1 cup store-bought caramel sauce 

1 packet (150g) store-bought caramel popcorn 

1 cake topper


METHOD


1. Place the thawed Château Gâteaux Andrea’s Baked Cheesecake on a cake stand. *Chef’s Tip: Remove from all packaging including, the white collar around the cake and defrost for 3-4 hours at room temperature (20 °C) or defrost with lid on for 12 hours in refrigerator (1-3 °C).

2. Spoon the caramel along the border and down the sides of the cheesecake, leaving the centre plain. 

3. Arrange the caramel popcorn in the centre of the cake. Refrigerate the cake until needed.*Chef’s Tip: Fresh berries can be used instead of caramel popcorn. 

4. When ready to serve, garnish with the cake topper and ENJOY!

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1 Comment


hannahvisagie
Jun 02

The best cake ever

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