Caramilk Cheesecake Recipe

5 from 1 vote

Caramilk Cheesecake Recipe

This decadent Caramilk Cheesecake features Cadbury Caramilk, a caramelized white chocolate that gives this smooth and creamy dessert its unique, sweet flavor and rich texture.

Prep Time25

Cook Time58

Cool Time8

Total Time9 23

Course: Desserts

Cuisine: Cheesecakes

Keyword: caramilk cheesecake recipe

Servings:

Calories: 443kcal

Equipment

9” springform pan
Electric hand mixer or stand mixer
Mixing bowls 1 large, several small, microwave-safe bowls
Rubber spatula
Aluminum foil
Large baking or roasting dish for the waterbath
Knife for chopping the chocolate

Ingredients

For the crust:

2 cup graham cracker crumbs
1/4 cup unsalted butter melted

For the cheesecake filling:

24 oz cream cheese room temperature
1/2 cup white granulated sugar
3 large eggs
180 g Cadbury Caramilk chocolate
1 tsp vanilla extract

For the toppings:

50 g Cadbury Caramilk chocolate chopped (about 1/2 cup)
2 tbsp whipping cream

Instructions

For the Crust:

Preheat the oven to 350°F.
In a small mixing bowl, whisk the graham cracker crumbs and sugar together. Pour the melted butter into the graham cracker crumbs and stir them until they are thoroughly combined. The mixture will be clumpy and damp but not very wet.
Dump the mixture into the bottom of a 9” springform pan and spread it in an even layer along the bottom. Use the bottom of a measuring cup to press it down.
Bake the crust for 8 minutes, then allow it to cool.

For the Cheesecake Filling:

Beat the cream cheese and sugar in a mixing bowl with an electric mixer until smooth.
This may take a few minutes, but make sure there are no lumps left in the cream cheese. You can also use a stand mixer with the paddle attachment.
In a separate bowl, beat the eggs until smooth, then add them to the cream cheese mixture with the vanilla extract.
Use a rubber spatula to scrape down the sides of the bowl while mixing.
Chop the Caramilk chocolate into small pieces. In a heat-safe bowl, microwave the 180 grams of chopped Caramilk chocolate in 10-15 second increments.
Stir it each time to prevent it from scorching–white chocolate burns very quickly.
Add the melted Caramilk chocolate to the cheesecake filling and mix it in until it’s completely combined.
Pour the cheesecake filling into the springform pan over the baked crust.
Wrap aluminum foil around the bottom pan so that it comes up several inches around the sides of the pan. This keeps water out of the cheesecake when it’s baking in a water bath.
Place the foil-wrapped cheesecake pan in a large baking or roasting dish. Place the cheesecake pan in it on the center rack of the preheated oven.
Pour 1-2 cups of water into the baking dish until there are about 1 and 2 inches of water up the side of the springform pan.
This water bath process helps the cheesecake from cracking and keeps it moist.
Bake the cheesecake for 45-55 minutes. To check if it is done, jiggle the pan gently. The cheesecake should be mostly firm, but the center should jiggle slightly. The top should look dry with a few brown spots but not burnt.
When the cheesecake is done baking, do not remove it from the oven.
Simply turn it off and open the door. Let it cool for about an hour, then remove it to cool to room temperature.
Once the cheesecake is at room temperature, remove the foil from the bottom. Cover the top with foil or plastic wrap, then refrigerate it until it’s set, about 8-10 hours.

For the topping:

Place the 50 grams of chopped Caramilk chocolate and 2 tablespoons of whipping cream in a heat-proof bowl.
Microwave them together, stopping to stir every 15 seconds. Heat until the white chocolate is completely melted and smooth.
Drizzle the mixture over the cooled cheesecake, and now it’s ready to serve!

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