Recipe may contain gluten, peanuts, tree nuts, milk and soy.
A dessert match made in heaven: Caramilk, Anzac biscuits and creamy, creamy cheesecake.
200g Anzac biscuits, plus 2, extra, crushed
100g butter, melted, cooled
500g cream cheese, chopped, at room temperature
70g (1/3 cup) caster sugar
60g (1/3 cup, lightly packed) brown sugar
300ml thickened cream
180g Caramilk chocolate, melted, cooled
Whipped cream, to serve
Twirl Caramilk chocolate bar, sliced diagonally, to serve
Golden syrup, to drizzle
5 Method Steps
Step 1Grease a 20cm springform pan. Place a sheet of baking paper over the base and clip on the side, allowing the paper to overhang outside the tin.
Step 2Break up the biscuits(200g Anzac biscuits, plus 2, extra, crushed) into a food processor. Process until finely crushed. Add the butter (100g butter, melted, cooled) and process until combined. Use the back of a spoon to press the mixture firmly over the base of the prepared pan. Place in the fridge for 15 minutes to firm up.
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Step 3Preheat oven to 160C/140C fan forced. Use electric beaters to beat the cream cheese (500g cream cheese, chopped, at room temperature) and sugars (70g (1/3 cup) caster sugar|60g (1/3 cup, lightly packed) brown sugar) in a bowl until smooth. Beat in the eggs (3 eggs), 1 at a time, until combined. Add the cream (300ml thickened cream) and beat to combine. Add the melted Caramilk (180g Caramilk chocolate, melted, cooled) then beat until just combined. Pour into the prepared pan and bake for 1 hour or until just set.
Step 4Turn off the oven. Leave the cheesecake in the oven, with the door slightly ajar, for 2 hours to cool completely. Transfer to the fridge and chill overnight or until firm.
Step 5Top the cheesecake with whipped cream (Whipped cream, to serve) and Twirl Caramilk (Twirl Caramilk chocolate bar, sliced diagonally, to serve). Sprinkle with extra biscuits and drizzle over golden syrup (Golden syrup, to drizzle) to serve.