I’ve gotten onto the Caramilk band wagon. Mixing it with cheesecake is just the best! Cheesecake bases can be made from many ingredients but this one is using ANZAC biscuits in a nod to our Diggers that gave their lives for us.
You can either buy the biscuits or make them yourself first. Either way enjoy making this cheesecake.
- 200g Anzac biscuits
- 100g butter, melted and cooled
- 500g cream cheese, chopped at room temp
- 50g caster sugar
- 50g brown sugar
- 3 eggs
- 300ml thicken cream
- 180g Caramilk Chocolate, melted
- Whipped cream to serve
- Twirl Caramilk bar to serve
- Golden syrup
- Grease and line a 20cm spring form pan.
- Preheat oven to 160c fan.
- Blend up biscuits in a food processor, until finely crushed to your preference. Add butter and blend till combined.
- Tip biscuit mix into the bottom of the pan and press down firmly. I used a cup measure as it has a flat base. Once done refrigerate for 15min
- Using mixer (hand or machine) to beat cream cheese and sugars together until smooth. Add one egg at a time till combined. Add cream till combined. Add the. Melted Caramilk then beat till just mixed thru.
- Pour into the prepared pan with Anzac biscuit base. Place in oven for 1hr. Turn oven off and let cool with the door open. Once cooled leave in the refrigerator over night.
- Dress the cheesecake with whipped cream, Twirl Caramilk and a drizzle of golden syrup.
Cooking with Cameron
The Fathering Project