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Caramilk Anzac cheesecake recipe
Caramilk Anzac cheesecake recipe
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Prep Time:
640 minutes
Cook Time:
60 minutes
Total Time:
700 minutes
Decadent Caramilk cheesecake with Anzac biscuit crust.
Ingredients:
  • 200g Anzac biscuits, plus 2, extra, crushed
  • 100g butter, melted, cooled
  • 500g cream cheese, chopped, at room temperature
  • 70g (1/3 cup) caster sugar
  • 60g (1/3 cup, lightly packed) brown sugar
  • 3 eggs
  • 300ml thickened cream
  • 180g Caramilk chocolate, melted, cooled
  • Whipped cream, to serve
  • Twirl Caramilk chocolate bar, sliced diagonally, to serve
  • Golden syrup, to drizzle
Instructions:
  • Prepare the pan: Grease a 20cm springform pan and line the base with parchment paper, ensuring it hangs over the edges.
  • Crush the biscuits in a food processor until finely ground. Blend in the butter until mixed. Press the mixture firmly into the base of the pan using a spoon. Chill in the fridge for 15 minutes to set.
  • Preheat your oven to 160C/140C fan forced. In a bowl, use electric beaters to mix cream cheese and sugars until smooth. Incorporate the eggs one at a time until combined. Mix in the cream. Add the melted Caramilk and mix until just combined. Pour the mixture into the prepared pan and bake for 1 hour or until set.
  • Switch off the oven and let the cheesecake sit inside with the door cracked open for 2 hours to cool. Then, move it to the fridge to chill overnight or until set.
  • Finish the cheesecake by adding a generous dollop of freshly whipped cream and decadent Twirl Caramilk. Sprinkle with crushed biscuits and a drizzle of golden syrup before serving.

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