What’s even better than a cheesecake? A Caramilk cheesecake! The caramelised flavours of Caramilk chocolate work so well with cream cheese, giving this cheesecake an amazing caramelised white chocolate taste.
If, like me, you are struggling to get your hands on even a single block of Caramilk chocolate right now, this recipe is for you. Rather than combining ordinary cream cheese with melted Caramilk, it uses Philadelphia Caramilk cream cheese. This Caramilk cream cheese is infused with Caramilk flavours, so it’s ready to use in Caramilk flavoured desserts straight out of the tub.
Of course, if you prefer you can substitute the Caramilk cream cheese for ordinary cream cheese, and stir a block of melted Caramilk chocolate through the cheesecake mixture.
This cheesecake could easily be decorated in plenty of different ways to suit any occasion. I decorated mine with an Easter theme, topping it with Caramilk Easter eggs and crushed Caramilk Twirl bars. It would also look amazing drizzled with melted Caramilk or caramel sauce.
Can’t get enough of Caramilk? Then try these other delicious Caramilk recipes:
- Caramilk Rocky Road
- Caramilk Brownies
- Caramilk Mousse
- Caramilk Chunk Cookies
- Caramilk Fudge
- Chocolate Caramilk Balls
- Chocolate Caramilk Slice
Caramilk Cheesecake recipe
- 125g butter, melted
- 250g chocolate biscuits, crushed
- 500g Philadelphia Caramilk cream cheese
- 300ml thickened cream
- 2/3 cup white sugar
- 1 teaspoon vanilla extract
- 3 teaspoons gelatine
- 1/4 cup boiling water
- Line the base of a springform tin with baking paper and set aside.
- Place the melted butter and crushed chocolate biscuits in a mixing bowl and stir until well combined. Transfer the biscuit mixture to the springform tin and press down firmly with the back of a spoon. Place in the fridge briefly to set.
- While to biscuit base is setting, make a start on the cheesecake filling. Add to the bowl of a stand mixer the Caramilk cream cheese, thickened cream, white sugar and vanilla extract. Beat until the mixture is smooth and begins to thicken.
- In a small bowl, combine the gelatine and boiling water. While beating on a slow speed, slowly pour the gelatine mixture into the stand mixer. Increase the speed and beat for a further 30 seconds.
- Spoon the cheesecake filling into the springform tin and smooth the top. Return to the fridge to set overnight.
- Remove the outside of the springform tin. Decorate with chocolates if desired, and slice to serve. Store any remaining cheesecake in the fridge.