Caramilk Cheesecake
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
- 300 grams digestive biscuits crushed into fine crumbs
- 100 grams unsalted butter melted
Cheesecake Filling
- 200 grams Caramilk block melted
- 500 grams brick-style cream cheese softened to room temperature
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 150 ml whipping cream
Topping
- 125 grams Caramilk block
- 3 tablespoons whipping cream
Instructions
- 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!
Notes
For an extra caramel flavor, drizzle with additional caramel sauce before serving.