Indulge in the luscious goodness of Caramilk Cheesecake, a delightful dessert that combines the creamy richness of cheesecake with the caramelized sweetness of Caramilk chocolate. This recipe is perfect for those who love a decadent treat that satisfies their sweet tooth cravings.
Why Make This Recipe
If you’re a fan of Caramilk chocolate and cheesecake, this recipe brings together the best of both worlds. The smooth and creamy texture of the cheesecake pairs perfectly with the caramel flavor of the Caramilk, creating a heavenly dessert that will impress your guests or satisfy your own dessert cravings.
How to Make Caramilk Cheesecake
Ingredients:
- 300 grams digestive biscuits
- 100 grams unsalted butter
- 200 grams Caramilk block
- 500 grams brick-style cream cheese (softened to room temperature)
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 150 ml whipping cream
- 125 grams Caramilk block
- 3 tablespoons whipping cream
Directions:
- Crush the digestive biscuits into fine crumbs and mix with melted butter. Press onto the base of a springform pan to form the crust.
- Melt the first portion of Caramilk block and set aside to cool slightly.
- In a mixing bowl, beat the cream cheese, powdered sugar, and vanilla extract until smooth.
- Whip the whipping cream until stiff peaks form, then fold it into the cream cheese mixture.
- Add the melted Caramilk to the cheesecake batter and gently fold to combine. Pour the mixture over the prepared crust.
- Chill the cheesecake in the refrigerator for at least 4 hours or until set.
- For the topping, melt the second portion of Caramilk with whipping cream and drizzle over the chilled cheesecake.
- When ready to serve, remove from the pan, slice, and enjoy!
How to Serve Caramilk Cheesecake
Serve this delectable Caramilk Cheesecake chilled for the best flavor and texture. Pair it with a dollop of whipped cream or a scoop of vanilla ice cream for an extra decadent treat.
How to Store Caramilk Cheesecake
Store any leftover Caramilk Cheesecake in the refrigerator, tightly covered, for up to 5 days. Make sure to keep it away from strong-smelling foods to preserve its flavor.
Tips to Make Caramilk Cheesecake
- Allow the cream cheese to soften at room temperature to ensure a smooth and creamy texture.
- Crush the digestive biscuits finely to achieve a solid and cohesive crust.
- Do not overmix the batter to prevent air bubbles and ensure a dense cheesecake.
Variation
For a twist on the classic recipe, try adding crushed Caramilk pieces into the cheesecake batter for extra caramel flavor and texture.
Caramilk Cheesecake
Description
Satisfy your dessert cravings with this creamy and indulgent Caramilk Cheesecake. The perfect blend of creamy cheesecake and caramelized Caramilk chocolate in every bite.Ingredients
Crust
Cheesecake Filling
Topping
Directions
-
Crush the digestive biscuits into fine crumbs and mix with melted butter. Press onto the base of a springform pan to form the crust.
-
Melt the first portion of Caramilk block and set aside to cool slightly.
-
In a mixing bowl, beat the cream cheese, powdered sugar, and vanilla extract until smooth.
-
Whip the whipping cream until stiff peaks form, then fold it into the cream cheese mixture.
-
Add the melted Caramilk to the cheesecake batter and gently fold to combine. Pour the mixture over the prepared crust.
-
Chill the cheesecake in the refrigerator for at least 4 hours or until set.
-
For the topping, melt the second portion of Caramilk with whipping cream and drizzle over the chilled cheesecake.
-
When ready to serve, remove from the pan, slice, and enjoy!
Servings 10
- Amount Per Serving
- Calories 350kcal
