Best Caramilk Cheesecake Recipes

CARAMILK CHEESECAKE

Steps:

• To ensure a smooth cheesecake, ensure all ingredients are at room temperature before starting.
• Grease and line the base and sides of a 23cm spring-form pan with baking paper and set aside.
• Finely crush the biscuits in a food processor and place into a bowl.
• Add the melted butter and mix until well combined.
• Press the mixture firmly into the base of the pan and place into the fridge.
• Whip cream and set aside.
• Melt the Caramilk chocolate and set aside to cool slightly.
• Pour 1/4 cup of boiling water into a cup, sprinkle over the gelatine and stir until dissolved. Allow to cool.
• Beat the cream cheese, vanilla bean paste 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 Caramilk chocolate and the whipped cream until well combined.
• Spoon the mixture into the prepared tin. Spread out evenly with a spoon.
• Place the cheesecake into the fridge to set for a minimum of 4 hours (for best results, leave in the fridge overnight before cutting).
• Remove from pan and decorate with grated Caramilk chocolate.
• To ensure a smooth cheesecake, ensure all ingredients are at room temperature before starting.
• Grease and line the base and sides of a 23cm spring-form pan with baking paper and set aside.
• Melt butter in the Thermomix bowl for 2 minutes, 100 degrees, Speed 1. Add the biscuits and crush for 10 seconds, Speed 10. Scrape down the sides of the bowl and repeat until well combined.
• Press the mixture firmly into the base of the pan and place into the fridge.
• Whip cream in a clean, dry Thermomix bowl on Speed 3.5 until lightly whipped (the time it takes will depend on the freshness of the cream - it can be anywhere between 10 seconds and 2 minutes!!) Set the cream aside in a separate bowl.
• Place the Caramilk chocolate into the Thermomix bowl and melt for 3 minutes on 50 degrees, Speed 2. Set aside in a bowl to cool slightly.
• Pour 1/4 cup of boiling water into a cup, sprinkle over the gelatine and stir until dissolved. Allow to cool.
• Beat the cream cheese, vanilla bean paste and caster sugar in a clean and dry Thermomix bowl for 30 seconds on Speed 5. Scrape down the sides with a spatula and repeat until smooth and creamy.
• Add the cooled, dissolved gelatine to the mix and mix for 30 seconds on Speed 5.
• Fold through the melted Caramilk chocolate and the whipped cream with the spatula.
• Spoon the mixture into the prepared tin. Spread out evenly with a spoon.
• Place the cheesecake into the fridge to set for a minimum of 4 hours (for best results, leave in the fridge overnight before cutting).
• Remove from the pan and decorate with grated Caramilk chocolate.

CARAMILK CHEESECAKE

Steps:

• .Preheat oven to 350 degrees.
• Place one rack in middle of oven an one rack in bottom 1/3 portion of oven.
• Combine crumbs and melted butter.( not sure I'll be using the full ½ cup butter, I'll start with ¼ if it hold together that will be great ill change it.).
• Press mixture into 10 inch spring form and bake for 10 minutes.
• Let cool completely.
• For the filling beat the cheese until smooth and add 1/3 cup liqueur, blend completely and then add the other ¼ cup.
• Mix in the brown sugar(I'm not going to be using that amount either, I'll start tasting the batter after 1/3 cup because there seems to be a lot of sugar in the ingredients this recipe).
• Add and mix well the sour cream.
• Beat in eggs mixing after each egg.
• Pour into crust and smooth out the top. I also pick up the spring form a few inches off the counter and drop the pan down a few times to get a more even distribution.
• Place the cake in the middle rack of the over.
• Fill a baking pan with some water( I usually fill the water level half way up and place it on the second rack in bottom 1/3 portion of oven under the cake. This will help to prevent cracking.).
• Bake for 1 hour.
• Turn off the oven leaving the cheese cake in the oven for another 30 minutes with the door slightly open.
• Remove cake from oven and place on a wire rack and cool to room temperature.
• Then place in fridge for 8 hours.
• Spread the Dulce de Leche on the top and sides.
• Place pieces of chocolate bar around edge of cake.
• Let stand 30 minutes.
• Whip the cream and pipe onto top.