CARAMILK Cheesecake
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I'm going to be adding a few recipes to serve at Christmas including a couple of cheesecake recipes, which can be made a few days ahead of time.
10 Servings
Prep Time:15 min
Total Time:3 hr 15 min
recipe by Philadelphia
INGREDIENTS
10 Servings
Prep Time:15 min
Total Time:3 hr 15 min
recipe by Philadelphia
INGREDIENTS
- 178g sweet biscuits ( I use arnotts Marie)
- 125g butter , melted
- 3 tsps.gelatine powder, dissolved in ¼ cup boiling water
- 2 x 250g Philadelphia original cream cheese block, softened
- 120g caster sugar
- 180g CADBURY CARAMILK block, melted ( look out and buy when 1/2 price)
- 180g thickened cream , lightly whipped
- Decoration:
- 180g CADBURY CARAMILK block for chocolate curls (optional)
- Place biscuits in a food processor and blitz to form crumbs. Add melted butter and blitz to combine. Press into the base of a 20 cm spring form pan lined with baking paper. Chill.
- Beat PHILADELPHIA cream cheese and caster sugar until smooth and creamy.
- Add the cooled, dissolved gelatine to the mix and beat until well combined.
- Gently fold through the melted CADBURY CARAMILK block and the whipped cream until well combined.
- Spoon the mixture into the prepared tin. Place the cheesecake into the fridge to set for a minimum of 2-3 hours until set, or overnight.
NOTE
To make CADBURY CARAMILK chocolate curls, turn the CADBURY CARAMILK block upside down. On the smooth underside, use a sharp knife to carefully scrape thin shards of chocolate.
