Caramilk Anzac Cheesecake
Recipe: #36811
April 17, 2021
Categories: Desserts, Cakes, Cheese, Eggs, Baby Shower, Birthday, Fathers Day, Mothers Day, Valentine's Day Oven Bake, Vegetarian, Cheesecake, Cream Cheese, Chocolate, more
"From our Saturday newspaper The Weekend West. Times are estimated and does not include chilling times."
Original is 8 servings
Ingredients
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 by Step Method
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
No special items needed.
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