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:

• Butter
• Plain biscuits
• Cream cheese
• Sugar
• Eggs
• Vanilla extract
• Cornflour
• 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