Sunday, February 1, 2015

Oreotastic Salted Caramel Cake

Oreotastic Salted Caramel Cake (Tess Clark from Australia so this recipe is as it would appear in Australia!)

1 1/2 packets of delta creams (or oreo's if you prefer)
250g lite philly cream cheese
1/2 cup woolies salted caramel sauce (or you could use Top and Fill caramel and add salt to taste)
1 1/2 x 300ml tubs of whipping cream
1/2 cup cooled black coffee
Combine caramel with cream cheese. Beat up 300ml of cream and add 1/2 to the cream cheese and combine

The number of delta creams you will use is directly relational to the size and shape of your dish. smaller dish, less biscuits and vice versa
(ours was in a oval dish and will serve 12)
dip the delta creams into coffee (or just spoon it over them, turn and repeat so that both sides have been 'coffeed'
cover the biscuits with all of the cream cheese mix.
Cover with a layer of biscuits and again do the coffee trick
Cover with remaining cream and if you need extra- just beat it and add.

I added a crack of salt before topping with cream but that's personal choice.

The longer you leave it the better but at least 4 hours I think is minimum.

serve with defrosted frozen raspberries to help cut the sweetness and sprinkle top with praline if you want crunch.

Here is the original from Australian Good Food and Travel:


1 cream cheese package - softened.
1/2 cup caramel ice cream topping.
1/2 tsp coarse ground sea salt.
32 oreo cookies.
1/2 cup freshly strong brewed coffee, cooled.
4 cups cream (see recipe below).
Extra caramel and chocolate ice cream topping syrups.

1.5 tsp unflavoured gelatin.
2 tbsp cold water.
1 1/2 cups cold heavy whipping cream.
1/4 - 1/2 icing sugar.
1/2 tsp vanilla extract.

Place a mixing bowl and whisk in a freezer for at least 15 minutes.
Boil water in a dish in the microwave for about 30 - 60 seconds.
Add gelatin to boiled water and swirl it around and let it sit so the gelatin absorbs the water.
Place dish back into microwave for 30 seconds, or until gelatin dissolves and becomes liquid. Place aside to cool but not to set.
Whisk heavy cream on high speed for about a minute, add the sugar (to taste) and vanilla extract, whisk together.
Add the gelatin slowly while whisking and whip for another minute.
Once peaks hold the cream is whipped.


Stir together the caramel topping and sea salt to taste.
Beat the cream cheese and caramel until creamy.
Fold in two cups of cream.
Dip 16 oreo cookies into the cooled coffee and place at the bottom of a pan.
Repeat the layers with the remaining cookies and caramel cheesecake.
Spread 1 cup of cream over the top.
Refrigerate until set.
Top with extra cream, caramel and chocolate syrups. Cut into 16 squares.

Adapted from Inside BruCrew Life.

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