- 125g digestive biscuits
- 50g chocolate malt balls
- 50g butter, melted
- 750g cream cheese
- 350ml double cream
- 50g Horlicks Original
- 50g icing sugar
- 1 tsp vanilla essence
- 1 tin condensed caramel
- 100ml double cream
- 100g dark chocolate
- 25g icing sugar
- 15g Horlicks Chocolate
Roughly chop the biscuits and most of the chocolate malt balls to form crumbs. Keep some chocolate malt balls for decorating. Place in a bowl and add the melted butter, mixing well.
Line a 20cm spring base tin with baking parchment and press the biscuit base into the tin and place in the fridge to set.
In a mixing bowl, cream together the Horlicks Original, cream cheese, vanilla, icing sugar and cream until thick and glossy.
To make the chocolate topping, bring the Horlicks Chocolate and cream to a simmer in a saucepan. Add the dark chocolate and icing sugar. Turn off the heat and stir until glossy.
Remove the biscuit base from the fridge and spread the Horlicks cheesecake mix onto the biscuit base.
Evenly spread the ready-made condensed caramel on top of the Horlicks cheesecake mix.
Pour over the chocolate topping. Roughly chop and add the remaining chocolate malt balls and refrigerate, preferably overnight.
Carefully remove from the spring tin, serve and enjoy!