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Caramilk Chocolate Cheesecake

This heartwarming Caramilk Chocolate Cheesecake is a delightful dessert that combines the rich flavor of Caramilk chocolate with a crunchy biscuit base, perfect for family gatherings.
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Prep Time 20 minutes
Total Time 1 hour
Servings: 8 servings
Course: Dessert
Cuisine: Australian
Calories: 350
Ingredients Method Notes

Ingredients
  

For the base
  • 250 g Butternut Snap biscuits
  • 100 g butter, melted
For the filling
  • 360 g Caramilk chocolate Use good quality Caramilk chocolate for best flavor.
  • 600 ml thickened cream Whisk until thick and fluffy.

Method
 

Preparation
  1. Grease a 20cm springform tin and line the base and sides with baking paper.
  2. Blitz the Butternut Snap biscuits into fine crumbs in a food processor.
  3. Add the melted butter to the crumbs and pulse until combined.
  4. Pour the mixture into the prepared tin and press down firmly to create an even layer.
  5. Chill the base in the refrigerator while preparing the filling.
Filling Preparation
  1. Melt the Caramilk chocolate carefully and allow it to cool slightly.
  2. In a separate bowl, whisk the thickened cream until thick and fluffy.
  3. Fold the melted Caramilk chocolate into the whipped cream gently.
  4. Pour the mixture over the biscuit base and smooth the top with a spatula.
  5. Return to the fridge and allow to set for at least an hour.
Serving
  1. Remove the cheesecake from the tin, slice, and serve.
  2. Optionally add a dollop of whipped cream and some fresh berries for contrast.

Notes

Store leftovers covered in the refrigerator for 3 to 4 days. You can also freeze the cheesecake wrapped well to prevent freezer burn; it will last up to a month.