Caramilk Anzac Cheesecake

8
Servings
30m
Prep Time
60m
Cook Time
1h 30m
Ready In


"From our Saturday newspaper The Weekend West. Times are estimated and does not include chilling times."

Original recipe yields 8 servings
OK

Nutritional

  • Serving Size: 1 (259.9 g)
  • Calories 614
  • Total Fat - 39.4 g
  • Saturated Fat - 21.8 g
  • Cholesterol - 430.2 mg
  • Sodium - 679.6 mg
  • Total Carbohydrate - 31.8 g
  • Dietary Fiber - 0.4 g
  • Sugars - 13.3 g
  • Protein - 33 g
  • Calcium - 747.9 mg
  • Iron - 2.6 mg
  • Vitamin C - 2.6 mg
  • Thiamin - 0.1 mg

Step 1

Grease a 20cm springform pan and place a sheet of baking paper over the base and clip on the side, allowing the paper to overhang outside the tin.

Step 2

Break up the biscuits into a food processor and process until finely crushed and then add the butter and process until combined and using the back of a spoon to press the mixture firmly over the base of the prepared pan and place in the fridge for 15 minutes to firm up.

Step 3

Preheat oven to 160C/140C fan forced.

Step 4

Use electric beaters to beat the cream cheese and sugar in a bowl until smooth. Beat in the eggs, 1 at a time, until combined and then add the cream and beat to combine and now add the melted Caramilk then beat until just combined and pour into the prepared pan and bake for 1 hour or until just set.

Step 5

Turn off the oven and leave the cheesecake in the oven, with the door slightly ajar, for 2 hours to cool completely and transfer to the fridge and chill overnight or until firm.

Step 6

Top the cheesecake with whipped cream and Twirl Caramilk and sprinkle with extra biscuits and drizzle over golden syrup to serve.

Tips & Variations


No special items needed.

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