Name: You’ll swoon over this Baked Caramilk cheesecake
Prep time: 35 min
Cook time: 50 min
Total time: 85 min
Yield: 12
Ingredients: 250g packet Nice biscuits; 2 tbsp desiccated coconut; 125g unsalted butter, melted; Caramilk chocolate curls, to decorate; FILLING; 180g block Caramilk chocolate, chopped; 250g block cream cheese, chopped; 250g tub cream cheese spread; ½ cup firmly packed brown sugar; 1 tbsp vanilla extract; 300ml tub sour cream; 3 eggs; CARAMILK CREAM; 180g block Caramilk, chopped; 300ml tub thickened cream

You’ll swoon over this Baked Caramilk cheesecake

This luscious cheesecake is calling your name!

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Serves 12

Prep

35M

Cook

50M

Total

1H 25M

TIP – Make up to two days ahead. Filling will appear wobbly but will set once cooled and refrigerated.

Ingredients

250g packet Nice biscuits

2 tbsp desiccated coconut

125g unsalted butter, melted

Caramilk chocolate curls, to decorate

FILLING

180g block Caramilk chocolate, chopped

250g block cream cheese, chopped

250g tub cream cheese spread

½ cup firmly packed brown sugar

1 tbsp vanilla extract

300ml tub sour cream

3 eggs

CARAMILK CREAM

180g block Caramilk, chopped

300ml tub thickened cream

Method

Step 1.

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.

Step 2.

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

Step 3.

To make the filling, place chocolate in a heatproof bowl. Microwave on High for 40-50 seconds, stirring every 15 seconds, until just melted. Remove. Cool for 5 mins.

Step 4.

Process cream cheeses, 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 the side of processor bowl. Pour into biscuit crust.

Step 5.

Cook in a 150°C preheated oven for about 50 mins, or until filling is just set in centre (don’t overcook). 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.

Step 6.

To make the 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.

Step 7.

Remove side of pan. Transfer cheesecake to a large plate. Dollop Caramilk cream over top. Decorate with chocolate curls.

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