Description
This indulgent Caramilk Cheesecake features a crunchy malt biscuit base topped with a creamy, luscious Caramilk chocolate cheesecake filling. Perfectly balanced with the rich sweetness of Caramilk chocolate and lightened by whipped cream, this no-bake dessert is finished with an optional salted caramel drizzle and chocolate curls for an elegant touch.
Ingredients
For the Cookie Base
- 200 g Malt biscuits or digestives (or graham crackers)
- 85 g unsalted butter, melted (3 oz)
For the Cheesecake Filling
- 500 g full fat cream cheese (brick style), room temperature (1.1 lb / ~17 ½ oz)
- 1 cup full fat sour cream, room temperature (250 ml / 10 fl oz)
- 400 g Caramilk chocolate (14 oz)
- ¾ cup thickened cream (heavy or whipping cream) (180 ml)
To Serve (Optional)
- Salted caramel sauce, to drizzle over
- Caramilk chocolate curls
Instructions
- Prepare the Cookie Base: Grease and line an 8-inch round springform pan with baking paper to ensure easy removal of the cheesecake later.
- Make the Biscuit Crumbs: Blend malt biscuits in a food processor until fine crumbs form, or place biscuits in a sealed plastic bag and crush with a rolling pin. Combine the crushed biscuits with the melted butter, mixing thoroughly.
- Form the Base: Press the biscuit and butter mixture firmly and evenly into the base of the prepared springform pan. Set aside while you prepare the filling.
- Melt the Caramilk Chocolate: Place Caramilk chocolate in a heatproof bowl over a saucepan of simmering water. Stir regularly until almost fully melted, then remove from heat and continue stirring until completely smooth. Alternatively, melt in the microwave in 30-second bursts, stirring well after each without overheating.
- Combine Cream Cheese and Sour Cream: In a large mixing bowl, use an electric mixer to beat together the room temperature cream cheese and sour cream until smooth, scraping down the sides as needed.
- Incorporate Melted Chocolate: With the mixer on low speed, slowly pour in the melted Caramilk chocolate, beating until fully combined with the cream cheese mixture.
- Whip the Cream: In a separate bowl, whip the thickened cream until firm peaks form—be careful not to overwhip as it may turn grainy, or underwhip, which will prevent proper setting of the cheesecake.
- Lighten the Filling: Fold a quarter of the whipped cream into the cream cheese chocolate mixture to lighten it, then carefully fold in the remaining whipped cream until just combined, preserving the airiness.
- Assemble and Chill: Pour the filling evenly over the biscuit base and smooth the top. Refrigerate for at least one hour to set the cheesecake firmly.
- Garnish and Serve: Before serving, optionally drizzle salted caramel sauce over the top and decorate with Caramilk chocolate curls for extra indulgence.
- Enjoy and Share: Take a moment to leave a comment and rating; feedback is appreciated and helps others enjoy this delicious dessert.
Notes
- Ensure cream cheese and sour cream are at room temperature to prevent lumps in the filling.
- Be cautious when whipping cream; overwhipping may make it grainy, underwhipping will affect setting.
- The cheesecake must be chilled properly to set; leaving it longer than one hour will improve the texture and flavor.
- You can substitute malt biscuits with digestive biscuits or graham crackers depending on availability.
- Use a springform pan to make releasing the cheesecake easier and avoid breaking the crust.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: Australian
