Megs Makes Caramilk Cheesecake

This cheesecake recipe is the bomb.

It's a recipe I created many years ago which is adaptable to pretty much any chocolate block/bar you can find - all you do is substitute the chocolate used for something else and change the cream cheese over to the plain version.

i.e. For a Toblerone Cheesecake, replace the 'Nice' Biscuits with 'Chocolate Ripple', and swap out the Caramilk Chocolate for Toblerone - simples!

If you follow this recipe, it will make a cheesecake big enough to feed 12. It's rich and decadent and you don't need large slices... but that hasn't stopped me!

Megs Makes Caramilk Cheesecake

What you need:

Biscuit Base:

  • 250g packed Arnott's 'Nice' Biscuits
  • 80g melted Butter
  • 60g Slithered Almonds

Cheesecake Filling: (double the ingredients for a taller cheesecake)

  • 1 block Caramilk Chocolate
  • 2 x 250g tubs Caramilk Cream Cheese
  • 100g Sugar
  • 50g Full Fat Thickened Cream 

Caramilk Ganache Topping:

  • 2 blocks Caramilk Chocolate
  • 180g Full Fat Thickened Cream 
  • Megs Makes Caramilk Macarons (to decorate)

Method:

Ganache:

Break the block of Caramilk chocolate down to individual squares and place into a microwave bowl with the cream in 30 second increments until the chocolate has melted through. Mix well and place in the fridge for 2 hours.

Biscuit Base:

Mill the biscuits and almonds together in a food processor for about 10 seconds. Place into a mixing bowl.

Add butter to bowl of milled biscuits/almond mix and stir together until combined.

Press into the base of a lightly greased 20cm spring form pan and put in the fridge while preparing the filling. (You can even do this the night before)

Caramilk Cheesecake Filling:

Break the Caramilk into individual squares and place in a microwave proof bowl. Microwave for 30 second increments until melted.

Add the sugar, cream cheese and cream to a bowl with a hand held mixer. Mix on low until the ingredients are mixed together and then increase the speed to high for a minute. The mixture should be light in colour.

Pour mixture over prepared base and refrigerate 2 to 3 hours until set.

Ganache Topping/Decorating:

Pull the set ganache from the fridge and mix with a hand held mixer until light and fluffy. Experiment with different piping tips and decorate the top of the cheesecake by placing the ganache into various piping bags. Top with some macarons.

Enjoy!

Megs x