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Caramilk cheesecake slice recipe
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Prep Time:
450 minutes
Cook Time:
40 minutes
Total Time:
490 minutes
Indulgent Cadbury Caramilk cheesecake layered on buttery butternut snap biscuits. Your new addiction awaits!
Ingredients:
  • 335g Arnott’s Butternut Snap Cookie
  • 125g butter, melted
  • 125ml (1/2 cup) thickened cream, plus 80ml (1/3 cup) extra
  • 450g Caramilk chocolate, chopped
  • 500g cream cheese, at room temperature, chopped
  • 140g (2/3 cup) caster sugar
  • 2 tsp vanilla bean paste
  • 2 eggs
Instructions:
  • Place a sheet of baking paper in a 20 x 30cm slice pan, making sure the edges hang over the two longer sides.
  • Pulse the biscuits in a food processor until they form fine crumbs. Add the butter and process until mixed. Press the mixture into the pan using a straight-sided glass for a firm base and sides. Chill in the fridge covered with plastic wrap.
  • Meanwhile, gently heat 125ml (1/2 cup) cream and 250g chocolate in a small saucepan, stirring until the chocolate is melted and the mixture is smooth. Let it cool slightly.
  • Combine cream cheese, sugar, and vanilla in a mixing bowl, using electric beaters until smooth. Add eggs one at a time, beating well after each addition. Stir in the chocolate mixture until well combined. Pour over the biscuit base.
  • Preheat your oven to 180C/160C fan-forced. Bake the cheesecake for 30-35 minutes until just set. Turn off the oven and let the cheesecake cool with the door slightly ajar for 2 hours to prevent cracking. Chill in the fridge for 3 hours before serving.
  • Combine the extra cream and remaining chocolate in a small saucepan over low heat, stirring until the chocolate has melted and the mixture is smooth. Allow it to cool slightly before pouring it over the cheesecake layer. Refrigerate for 2 hours until set.
  • Gently lift the slice out of the pan using baking paper, then cut into pieces with a sharp knife.

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