Name: This irresistible Caramilk cheesecake is to die for
Prep time: 35 min
Cook time: 50 min
Total time: 85 min
Yield: 12
Ingredients: 250g packet Nice biscuits; 2 tablespoons desiccated coconut; 125g unsalted butter, melted; Chopped Cadbury Caramilk chocolate, to decorate; FILLING; 180g block Cadbury Caramilk chocolate, chopped; 250g block cream cheese, chopped; 250g tub Philadelphia Caramilk flavoured cream cheese; ½ cup firmly packed brown sugar; 1 tablespoon vanilla extract; 250ml tub sour cream; 3 eggs; CARAMILK CREAM; 180g block Cadbury Caramilk, chopped; 300ml tub thickened cream

This irresistible Caramilk cheesecake is to die for

It's the cult chocolate that's so popular it's often sold out. But if you can get your hands on a block, you'll want to make this!

Serves 12

Prep

35M

Cook

50M

Total

1H 25M

Who doesn’t love Cadbury’s Caramilk?! The cult chocolate is extremely popular for it’s decadent, creamy, delicious taste but you can take things up a notch by using it to make a cheesecake.

This recipe is super simple and is sure to go down an absolute treat!

TIP! When cooked, the centre of cheesecake will appear wobbly but will set once cooled and refrigerated. Cheesecake can be made up to two days ahead. Store, covered, in fridge.

Ingredients

250g packet Nice biscuits

2 tablespoons desiccated coconut

125g unsalted butter, melted

Chopped Cadbury Caramilk chocolate, to decorate

FILLING

180g block Cadbury Caramilk chocolate, chopped

250g block cream cheese, chopped

250g tub Philadelphia Caramilk flavoured cream cheese

½ cup firmly packed brown sugar

1 tablespoon vanilla extract

250ml tub sour cream

3 eggs

CARAMILK CREAM

180g block Cadbury Caramilk, chopped

300ml tub thickened cream

Method

Invert base of a 22cm round springform pan (base measures 21cm). Grease and line base and side with baking paper, extending paper 2cm above edge of pan.

Process biscuits in a food processor until finely crushed. Add coconut and butter. Process until combined. Press firmly over base and up side of pan. Place on an oven tray. Refrigerate.

To make filling, place chocolate in a microwave-safe bowl. Microwave on High (100%), stirring every 15 seconds, for 40 to 50 seconds, or until melted. Remove. Cool for 5 minutes.

Process cream cheese, Philadephia Caramilk, sugar and vanilla in same clean food processor until smooth. Add sour cream and melted chocolate, process until combined. Add eggs all at once. Process until combined, stopping occasionally to scrape down side of processor. Pour into biscuit crust.

Cook in a slow oven (150C) for about 50 minutes, or until filling is just set in the centre (Don’t over-cook.) It should still have a slight wobble. Turn off oven. Cool in oven with door ajar for 1 hour. Remove. Cool to room temperature. Refrigerate for 4 hours, or overnight until firm.

To make Caramilk cream, place chocolate in a heatproof bowl. Heat cream in a small saucepan until hot. Pour over chocolate. Stir until melted and smooth. Cool. Refrigerate for about 3 hours, or until cold. Beat with an electric mixer until soft peaks form.

Remove side of pan. Transfer cheesecake to a large plate. Dollop Caramilk Cream over top. Sprinkle with chopped Caramilk chocolate.

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