13th January 2022

I have been trying to adapt my Toblerone cheesecake to make a Caramac cheesecake.  I love Caramac and this cheesecake is more mousse like than the heavy cheesecake you might think of.  I think have my outline recipe and tomorrow need to put it into practice.  I have decided to use golden crunch biscuits in the base (I love these biscuits, they are golden and gorgeous) and I am going to use mascarpone and no sugar, mascarpone is slightly sweeter and the Caramac is super sweet so my theory is to have enough chocolate that the dairy does not drown out any flavour and keep the sugar at zero.  I will report back on this once I have done but I cannot wait. Such a hard life recipe testing desserts ha ha