Are you mad for Cadbury Caramilk? Now that it's back in store we are jumping on the bandwagon. We have created this to die for Cadbury Caramilk Cheesecake. Made with Caramilk chocolate, Caramilk cream cheese, caramel topping and salted caramel sauce, it's a caramilk lovers dream come true.
Caramilk is one of Cadbury's most popular flavours and there's recipes available for every type of treat. This cheesecake is based on a recipe I've been using for the past 20 years and it's a never fail! It's the cheesecake I bring out for any big event. I altered some of the ingredients to incorporate Caramilk chocolate and Caramilk Philidelphia cream cheese for maximum Caramilk deliciousness.
Contents
What is Caramilk?
If you're not familiar with Cadbury's Caramilk chocolate, it's a blend of white chocolate and caramelised milk powder, giving it a caramel flavour. CAramilk was massively popular in the 80's, but it's delining sales saw it discontinued in Australia in 1994. However, due to an internet campaign to bring Caramilk back, Cadbury finally made it a permanent product again in 2019.
Ingredients
Arnott's Nice biscuits
Butter
Caramilk Chocolate
Caramilk Philadelphia Cream Cheese
Sour Cream
Caster Sugar
Eggs
Pour and Fill Caramel
Salted Caramel Sauce
Caramilk Cheesecake recipe tips
Carefully melt the Caramilk chocolate. If you are using the microwave, make sure you only do it in 30 second bursts, stirring each time, so you don't burn the chocolate.
Be careful not to overbeat your mixture.
When your cheesecake is cooling, leave it in the oven (with the temp off and door open) for at least two hours before putting it in the fridge. This gives it a chance to disburse the heat without destablising it.
If you can't find the Caramilk Philadelphia Cream Cheese, you can just use regular.
Here's our video, with the recipe below!
Cadbury Caramilk Cheesecake Recipe
Ingredients
- 350 g Nice biscuits
- 125 g butter melted
- 200 g Caramilk chocolate melted
- 500 g Caramilk Philadelphia Cream Cheese
- 300 g Sour cream
- ½ cup caster sugar
- 3 eggs
- 1 tin Pour n Fill Caramel
- Salted Caramel Sauce to serve
- 160 g Caramilk chocolate Chopped
Instructions
Base
- Preheat oven to 160 degrees celcius
- Process biscuits in food processor until fine. Add melted butter
- Spoon the mixture into an unlined 22cm springform tin and press down with the back of a spoon until compact. Place in fridge until needed.
Filling
- Put Cadbury caramilk chocolate into a bowl over a saucepan of simmering water and stir until melted.
- Beat cream cheese with electric beater. Add sour cream and then sugar.
- Once combined, add melted Caramilk chocolate then the three eggs until just combined (don't over beat).
- Pour on top of the biscuit crust and place the tin on a baking tray. Bake in the preheated oven for 1 hour and 10 minutes. This can vary with different ovens so just ensure it's cooked through in the middle.
- Leave to cool for two hours in the oven before removing.
Topping
- Beat the Caramel Top n Fill until smooth and then pour over the top of the cheesecake.
- Sprinkle the chopped Caramilk over the top of the caramel.
- If you want your caramel top n fill to set then refrigerate overnight. If you prefer it gooey and runny, serve without refrigeration.
- Drizzle salted caramel sauce over the cheesecake before serving.
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