adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Best-ever Caramilk cheesecake recipe
0 Likes
Prep Time:
40 minutes
Cook Time:
40 minutes
Total Time:
80 minutes
Decadent vanilla cheesecake with rich Caramilk ganache topping - the ultimate indulgence!
Ingredients:
  • 125ml (1/2 cup) thickened cream, plus 80ml (1/3 cup) extra
  • 450g Caramilk chocolate, chopped
  • 200g Anzac biscuits
  • 80g butter, melted
  • 500g cream cheese, at room temperature, chopped
  • 100g (1/2 cup) caster sugar
  • 2 tsp vanilla bean paste
  • 2 eggs
Instructions:
  • Preheat your oven to 170C/150C fan-forced, then line a 20cm round springform pan with baking paper on the base and sides.
  • Combine the cream and 250g of Caramilk in a small saucepan over low heat. Stir until the chocolate is melted and the mixture is smooth. Let it cool slightly.
  • Pulse biscuits in a food processor until finely crushed. Add butter and blend until combined. Press mixture firmly into prepared pan using a spoon. Chill in fridge for 15 minutes.
  • In a bowl, use electric beaters to blend cream cheese, sugar, and vanilla until smooth. Gradually beat in eggs one by one until mixed. Stir in melted Caramilk mixture until just combined. Pour into the prepared pan and bake for 40 minutes or until set.
  • Let the cheesecake cool in the oven with the door slightly open for 2 hours. Chill in the fridge overnight or until firm.
  • In a small saucepan, combine the extra cream and remaining 200g Caramilk over low heat, stirring until smooth. Let it cool slightly, then pour over the cheesecake layer. Chill in the fridge for 2 hours until set.
  • Release the cheesecake from the pan and elegantly slice it before serving.

Similar Recipes