Baked cheesecakes are amazing as it is, but they are even better when Caramilk is added. This Caramilk baked cheesecake is about to become your new favourite cheesecake.
While making a baked cheesecake does involve a bit of time, they are still easy to make since most of the time involves the cheesecake either baking, cooling or chilling. Baked cheesecake is well worth the effort.
More Caramilk recipes
Can’t get enough of Caramilk now that it’s back in the supermarkets? You might like to try the following recipes:
- Caramilk vanilla slice
- Caramilk banana bread
- Caramilk mud cake
- Banana Caramilk muffins
- No churn Caramilk ice cream
- Caramilk cheesecake
- Caramilk brownies
Ingredients in Caramilk baked cheesecake
This delicious Caramilk cheesecake requires the following ingredients:
- Plain biscuits
- Cream cheese
- Vanilla extract
- Sour cream
- Caramilk chocolate
- Thickened cream
Tips for making a successful baked cheesecake
These tips and tricks will ensure your baked cheesecake turns out perfect, every time!
Add cornflour to your cheesecake
Adding cornflour to the cheesecake mixture helps ensure the cheesecake won’t crack once baked. If you don’t have any cornflour on hand you can instead use plain flour, just double the amount.
Use room temperature cream cheese
Using cream cheese that is at room temperature will ensure your cheesecake batter is smooth and lump free. Also, make sure your cream cheese is a full fat version, and that it is real cream cheese, not the soft spreadable stuff.
Don’t overmix the batter
When mixing the cheesecake batter, be sure to not overmix it, or mix it on too high of a speed. Overmixing the batter will incorporate air bubbles into the batter, and cause it to rise while baking, and then fall and crack.
Let the cheesecake cool gradually
Once the cheesecake has finished baking, leave the cheesecake in the oven and leave the oven door ajar. This will allow the cheesecake to cool slowly which will once again help avoid the cheesecake cracking.
How to make Caramilk baked cheesecake
Before making a start on the cheesecake batter, preheat the oven to 160c. Line the base of a springform tin with baking paper.
Crush the plain biscuits using a food processor, and mix through the melted butter. Press the crushed biscuit mixture firmly into the base of the lined springform tin and place in the fridge while making the cheesecake batter.
Add to the bowl of a stand mixer the cream cheese, sugar and vanilla extract. Beat until combined. Add the eggs on at a time and beat after each addition. Combine 2 tablespoons of the sour cream with the cornflour, then add to the stand mixer along with the remaining sour cream and the melted Caramilk chocolate. Beat until combined.
Pour the cheesecake batter over the biscuit base in the springform tin. Bake until the cheesecake has set in the centre, then leave the oven door ajar for 2 hours to let the cheesecake cool slowly.
Once the cheesecake has cooled, add the cream and remaining Caramilk chocolate to a small saucepan and place over a low heat until the chocolate has melted.
Pour the Caramilk ganache over the cooled cheesecake. Place in the fridge to set for around 4 hours.
Caramilk baked cheesecake recipe
- 125g butter, melted
- 250g plain biscuits, crushed
- 500g cream cheese, at room temperature
- 1/2 cup sugar
- 1 teaspoon vanilla extract
- 2 eggs
- 1 tablespoon cornflour
- 300ml sour cream
- 180g Cadbury Caramilk, melted
- 1/3 cup thickened cream
- 180g Cadbury Caramilk, extra for ganache
- Line the base of a springform tin with baking paper and set aside. Preheat the oven to 160c.
- Combine the melted butter and crushed biscuits in a mixing bowl. Press firmly into the base of the lined springform tin and place in the fridge to cool while making the cheesecake filling.
- Add to the bowl of a stand mixer the cream cheese, sugar and vanilla extract. Beat until combined. Add the eggs one at a time, beating between each addition.
- Combine the cornflour with 2 tablespoons of the sour cream. Add to the stand mixer along with the remaining sour cream and melted Caramilk chocolate. Beat until combined.
- Pour the cheesecake filling over the biscuit base and bake in the preheated oven for 50 minutes or until set in the centre. Leave the cheesecake in the oven with the door ajar for 2 hours to cool slowly.
- Once the cheesecake has cooled, make the ganache by adding the thickened cream and extra Caramilk to a small saucepan over a low heat. Stir until the chocolate has melted.
- Pour the Caramilk ganache over the cooled cheesecake. Place in the fridge for 4 hours to set.
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 406Total Fat: 34gSaturated Fat: 19gTrans Fat: 1gUnsaturated Fat: 12gCholesterol: 117mgSodium: 339mgCarbohydrates: 21gFiber: 0gSugar: 11gProtein: 6g