There's good reason why everyone in Australia and New Zealand is obsessed with Caramilk. So why not turn your favorite chocolate block into a decadent cheesecake? It's extra creamy with a delicious Caramilk flavour - plus, this recipe is completely no-bake.
Servings 12 pieces
- 300 grams digestive biscuits
- 100 grams unsalted butter you may need a little less or a little more
- 200 grams Caramilk block*
- 500 grams brick-style cream cheese* softened to room temperature
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- 150 ml whipping cream anything over 35% MF
- 125 grams Caramilk block
- 3 tablespoons whipping cream (45 ml) anything over 35% MF
Crush the biscuits in a food processor, or place in a freezer bag and crush with a rolling pin. The biscuits should be very fine crumbs.
In a medium bowl, slowly stir the melted butter into the crushed biscuits until it's the consistency of wet sand. Depending on how finely crushed the biscuits are, you may need a little less or a little more butter.
Pour the mixture into your springform pan, and press it into the bottom and about ½ way up the sides of the pan.
Place in the fridge as you make the filling.
Caramilk Cheesecake Filling
Chop the Caramilk into very fine fine pieces and place in a heatproof bowl.
Melt the chocolate very slowly - either in a double boiler over low heat or in the microwave. If microwaving, place in a heatproof bowl. Microwave for 45-second intervals at a low-medium power (I typically use 180 watts), and stir between each interval until smooth. Set aside.
In a large bowl, beat the cream cheese and sugar until smooth. Mix in the melted Caramilk and vanilla extract.
In a separate large bowl, beat the whipping cream until stiff peaks form.
Gently fold the whipped cream into the cream cheese mixture. It will first look streaky with sections of whipped cream. When you're finished, it will be smooth and even.
Carefully spoon the mixture into the crust and smooth the top.
Cover the top of the pan and place in the fridge for at least 6 hours for the cheesecake to set. I typically let it set overnight.
Chop the Caramilk into very small pieces.
Heat the cream until almost scalding.
Pour the cream over the chopped chocolate and let it stand by 5 minutes.
Whisk until smooth. If there are still lumps of chocolate, microwave on a low power (I use 90 or 180 watts) for 30 seconds and whisk until smooth.
Pour the topping over the cheesecake and smooth to the edges.
Finely chop/shave the remaining Caramilk, and sprinkle on top of the cheesecake.
Return the cheesecake to the fridge until ready to serve.
When ready to serve, gently trace around the outer edge of the crust using a very thin knife. Then unclamp the outer ring of the springform pan.
Slice the cheesecake using a sharp, thin knife (not a table knife). Be sure to slice all the way through the crust.
Store leftovers in the fridge.
- My springform pan is 22 cm in diameter. Anything between about 20 cm and 23 cm will work. You may have a little extra crust or filling if using a 20 cm pan.
- You'll need to buy two 180 gram Caramilk blocks for this recipe.
- Make sure to use full-fat, brick-style cream cheese and not cream cheese that comes in a tub. This is necessary for the cream cheese to set properly.
- Nutrition information is an estimate only and based on 1 slice, assuming the cheesecake is sliced into 12 equal pieces.
- Store leftovers covered in the fridge for up to 5 days.
Calories: 524kcal | Carbohydrates: 41g | Protein: 6g | Fat: 38g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 86mg | Sodium: 267mg | Potassium: 106mg | Fiber: 1g | Sugar: 28g | Vitamin A: 1007IU | Vitamin C: 1mg | Calcium: 59mg | Iron: 1mg