Caramilk Cheesecake
Recipe credit: Just So Tasty
Ingredients
Shortbread Crust:
- 300g Mac's Shortbread Fingers
- 100g Unsalted Butter
Filling:
- 200g Caramilk block
- 500g brick-style cream cheese
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 150ml whipping cream
Caramilk Topping:
- 125g Caramilk block
- 3 tablespoons whipping cream (45ml)
Method
- Take the cream cheese out of the fridge about 60 minutes prior to making the cheesecake so that it has enough time to soften to room temperature.
Shortbread Crust
- 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.
Caramilk Topping
- 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.